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Dump-and-Go Salsa Verde Chicken - A Fast, Flavor-Packed Weeknight Favorite

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts (thighs work too for extra juiciness)
  • 1 1/2 cups jarred salsa verde (choose mild or hot depending on your heat preference)
  • 1 small yellow onion, thinly sliced (optional but adds sweetness)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt (adjust to taste based on your salsa)
  • 1/4 teaspoon black pepper
  • Juice of 1 lime (about 2 tablespoons), plus wedges for serving
  • Fresh cilantro, chopped, for garnish
  • Optional add-ins: 1 can diced green chiles, 1/2 teaspoon smoked paprika, or 1/2 cup low-sodium chicken broth if you want extra sauce
  • For serving: Warm tortillas, cooked rice or cauliflower rice, avocado, pickled onions, shredded cabbage, or crumbled queso fresco

Method
 

  1. Layer the base: In a slow cooker or oven-safe dish, scatter the sliced onion. Place the chicken on top.
  2. Mix the flavor: In a bowl, stir together salsa verde, garlic, cumin, salt, pepper, and lime juice. If using green chiles or broth, add them now.
  3. Dump and go: Pour the salsa mixture over the chicken, coating it evenly.
  4. Cook it low and slow (slow cooker): Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until the chicken is fork-tender and reaches 165°F.
  5. Or bake it (oven): Cover tightly with foil and bake at 375°F for 30–35 minutes (breasts) or 35–45 minutes (thighs), until cooked through.
  6. Instant Pot option: Add everything to the pot with 1/4 cup water. Cook on Manual High for 10 minutes (breasts) or 12 minutes (thighs). Natural release for 5 minutes, then quick release.
  7. Shred: Transfer the chicken to a board and shred with two forks. Return it to the sauce and toss to coat. Taste and adjust seasoning with more salt or lime.
  8. Serve: Spoon into tortillas, over rice, or onto salads. Top with cilantro, avocado, and any extras you love.