One of my favorite meal prep chickens is a slow cooker / Instant Pot shredded chicken. I have been making this recipe for years, it is a super simple salsa verde shredded chicken. It is saucey, packed with flavor, and the easiest chicken you will make.

Key Ingredients and Substitutions:

  • Chicken Thighs – You only really want to use chicken thighs in my opinion for shredded chicken. They will be much much moister than a breast, however you can still use a breast if that is what you like!
  • Salsa Verde – I just buy the jarred salsa verde here, any will work! You can also use any salsa of your choice.
  • White Onion – this adds great flavor and texture! You can also use any onion of your choice here, but white is more authentic to Mexican cuisine.
  • Jalapenos – I like to add jalapenos for a small spice. You can also use serranos ehre.
  • Cilantro – This is also optional, but compliments all of the flavors and adds a freshness to it.

Slow Cooker vs. Instant Pot vs. Stovetop:

Either the slow cooker or the Instant Pot work here. For a slow cooker, cook everything for 6-8 hours on low heat. For the Instant Pot cook on manual for 20 minutes. If you have neither, use a stove and simmer on low heat for about 1 hour.

@kellyscleankitchen

How to make salsa verde chicken #chicken #salsaverde #chickenrecipe

♬ La vie en rose (Cover Edith Piaf) – 田东昱
  • SERVINGS:  4
  • PREP TIME: 10 Mins
  • COOK TIME: 20 Mins
  • TOTAL TIME: 30 Mins

This recipe is great with my cilantro lime cabbage slaw!

Ingredients:

  • 1.5 lb boneless skinless chicken thighs
  • Salt 
  • 2 cups salsa verde
  • ½ white onion, diced
  • 5 garlic cloves, minced
  • 2 jalapeños, minced
  • ¼ cup cilantro, minced plus 2 tbsp for garnish

Preparation:

STEP 1.

Season the chicken with salt and add to an instant pot or slow cooker.

STEP 2.

Add the remainder of the ingredients to the pot and stir so the chicken is evenly coated. If using an instant pot, secure the lid and turn to manual for 20 minutes. If using a slow cooker, cook on low for 6-8 hours or until tender.

STEP 3.

Remove the chicken and shred with two forks, add the chicken back to the pot to coat in the sauce and serve or store up to 5 days in the fridge.

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