With only two ingredients—chicken thighs and salsa verde—this delicious and versatile Salsa Verde Chicken recipe is perfect for a busy weeknight meal.
Cooked in an Instant Pot and then broiled to crispy perfection, it’s perfect for tacos, burrito bowls, salads, and more!
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Why You’ll Love This Salsa Verde Chicken
If you’re a fan of crispy carnitas, you’re going to love this Salsa Verde Chicken! It’s packed with flavor from the verde salsa and has a wonderful crispy texture after broiling. Plus, it’s low-carb, keto-friendly, and a great option for meal prep.
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Ingredients
- 2 pounds boneless, skinless chicken thighs: Thighs work best for that crispy finish, but you can substitute chicken breasts if you prefer.
- 2 teaspoons kosher salt
- 12 ounces verde salsa: The chicken’s spice level will depend on the salsa you choose. Trader Joe’s mild salsa verde is a great option if you prefer less heat.
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Instructions
- Cook the Chicken: Place the chicken thighs in your Instant Pot, sprinkle with salt, and pour in the salsa verde. Seal the lid and cook on HIGH PRESSURE for 15 minutes. Once done, perform a QUICK RELEASE to let out the steam.
- Broil for Crispy Finish: Preheat your oven’s broiler. Shred the cooked chicken with two forks directly in the Instant Pot, then transfer it along with 1 cup of the cooking liquid to a rimmed baking sheet. Broil for 5 minutes, turning occasionally for even crispiness.
- Serve: Enjoy the chicken in tacos, burrito bowls, or salads. It’s delicious with cauliflower rice, fajita veggies, and extra salsa verde.
- Storage: Store leftovers in an airtight container for up to a week in the fridge or freeze for up to 6 months. Reheat in the oven or air fryer to maintain crispiness.
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Alternate Cooking Methods
- Slow Cooker: Cook the chicken, salt, and salsa verde on LOW for 8 hours or HIGH for 4 hours. Then proceed with broiling.
- Stovetop: Simmer the chicken, salt, and salsa verde in a Dutch oven or large pot for 1 hour, then broil.
Expert Tips
- Salsa Options: Feel free to use any salsa you love, including red salsa for a different twist.
- Chicken Breasts: While they won’t get crispy, chicken breasts will still be flavorful and tender when shredded.
- Serving Ideas: Use this crispy chicken in burrito bowls, tacos, or salads. For a low-carb option, serve in lettuce wraps or over greens.
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Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 teaspoons kosher salt
- 12 ounces salsa verde
Equipment
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Instructions
- Prepare the Chicken: Place the chicken thighs in your Instant Pot. Sprinkle them with kosher salt, then pour in the salsa verde.
- Cook: Secure the lid and ensure the vent is set to SEALING. Cook on HIGH PRESSURE for 15 minutes. It will take about 10-15 minutes to reach pressure, then the timer will start.
- Release Pressure: Once the cooking time is up, do a QUICK RELEASE by moving the valve to VENTING, letting out all the steam. Once the float valve drops, you can safely open the Instant Pot.
- Broil for Crispiness: Preheat your oven to BROIL. Using two forks, shred the chicken directly in the Instant Pot. Transfer the shredded chicken and 1 cup of the cooking liquid to a rimmed baking sheet. Broil the chicken for 5 minutes, or until crispy. For extra crispiness, turn the chicken a few times, broiling in 5-minute increments.
- Serve: Enjoy the crispy salsa verde chicken warm in burrito bowls, tacos, or salads with your favorite toppings like fajita veggies and avocado slices.
- Storage: Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to 6 months. Reheat in the oven or air fryer to maintain the crispy texture.
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Recipe FAQs
- What is Salsa Verde? Salsa verde is a green sauce made primarily from tomatillos, offering a tangy and slightly spicy flavor. It can include other green chiles depending on your heat preference.
This easy Salsa Verde Chicken is sure to become a staple in your weekly meal rotation! Enjoy the crispy, flavorful chicken in a variety of dishes, and don’t forget to share your creations!
