Easy Set-and-Forget Salsa Verde Chicken Taco Bowls
A flavorful and convenient slow cooker or Instant Pot recipe for tender salsa verde chicken served in taco bowls, perfect for busy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 4 hours (slow cooker low) or 30 minutes (Instant Pot high pressure)
- Total Time: 4 hours 10 minutes (slow cooker) or 40 minutes (Instant Pot)
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup salsa verde
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup chicken broth or water
- Juice of 1 lime
- Optional toppings: diced avocado or guacamole, chopped cilantro, sour cream or Greek yogurt, shredded cheese (cheddar or Monterey Jack), pickled jalapeños
- Rice or cauliflower rice for serving
Instructions
- Rinse and pat dry the chicken breasts to remove excess moisture (5 minutes).
- In a bowl, combine salsa verde, minced garlic, ground cumin, chili powder, chicken broth or water, salt, and black pepper; stir until well blended (3 minutes).
- Place chicken breasts flat in the slow cooker and pour the salsa verde mixture evenly over the chicken (2 minutes).
- Cook on low for about 4 hours or on high for 2 hours in a slow cooker; or cook on high pressure for 30 minutes in an Instant Pot followed by a 10-minute natural pressure release.
- Remove chicken and shred with two forks in a bowl; return shredded chicken to the slow cooker and stir to coat with sauce (5 minutes).
- Squeeze fresh lime juice over shredded chicken and stir well (1 minute).
- Assemble taco bowls by spooning rice or cauliflower rice into bowls, topping with salsa verde chicken, and adding desired toppings (5 minutes).
Notes
If chicken seems dry, add more chicken broth before shredding. Avoid lifting the lid during slow cooking to keep chicken juicy. Use chicken breasts of similar size for even cooking. Thawed chicken is best. Fresh lime juice at the end brightens the dish. For dairy-free, substitute sour cream with coconut yogurt. Can be made stovetop in a covered pan over low heat, watching moisture levels.
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 20
- Fiber: 4
- Protein: 40
Keywords: salsa verde, chicken tacos, slow cooker, Instant Pot, easy dinner, weeknight meal, taco bowls, healthy chicken recipe