Then grab your fresh salsa and spread that out on top of the chicken in an even layer. Sprinkle your garlic, cumin, salt and pepper across the chicken. Place these pieces in a glass baking dish in an even layer.
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Then trim and cut up your chicken breasts into bite-sized pieces. Start out by preheating your oven to 375 degrees F and making sure the baking rack is in the middle of the oven. That is why I am so excited about this new recipe! This Salsa Chicken Bake is healthy, contains a whole lot of veggies, but tastes amazing! Even the pickiest of eaters in your family will love it! It is a wonderful one-pan meal that all bakes in the oven in about 30 minutes! But if it also cooks in the oven, I consider that a double win (hello less cooking time!). All thoughts & opinions remain my own.īy now I think you all know that I am a sucker for a good one-pan meal. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. You can use it in any recipe that calls for shredded chicken or pair it with your favorite Mexican sides.Some of the links in this post are affiliate links. I love having this salsa verde chicken on hand to use in all sorts of easy meals. You can also freeze it for up to 3-4 month if you’d like! Ways to use it To store the salsa verde chicken, let it cool, transfer it to an airtight container and store it in the fridge. Then add it to the slow cooker or Instant Pot and cook as directed.
#SALSA CHICKEN SKIN#
To add even more flavor, you can use skin-on thighs or breasts and sear the outside so that the skin is crispy and golden brown. I don’t recommend adding salt during the cooking process because a lot of times, the store-bought salsa verde is already very salty. Once everything is mixed in, give it a taste and season it with salt as necessary. Cook: Cook anywhere from 1 1/2 to 2 hours on high or 4 hours on low, you don’t want to cook it longer because it will start falling apart. Then mix in some chopped cilantro and lime juice to really take it to the next level and that’s it! Tips and Storage Prepare chicken: Place whole chicken breasts in your crockpot then pour the salsa over each breast. The chicken will be fall apart tender and all you have to do is pull it apart with some forks. When it’s done, let the pressure release naturally for 10 minutes and then quick-release any remaining pressure. To make this in the Instant Pot, place everything in the pot and pressure cook on high for 15 minutes. To make this in the slow cooker, it’s as easy dumping everything into the crock pot and cooking it on low for 6-8 hours or on high for 4 hours. It adds some brightness and acidity to the salsa verde that gets better and better the longer it sits. Cilantro and Lime Juice: This is mixed in at the end when the chicken has been shredded.Spices and Herbs: Some ground cumin, dried Mexican oregano (or regular dried oregano), garlic and onion powder deepen the flavors of the salsa verde and make it irresistible.Onions and Garlic: Adds some more flavor that helps round out the dish.I definitely prefer the homemade version, but when I’m in a hurry I like using the Herdez brand salsa verde. Salsa Verde: You can use any store-bought version you like or make your own homemade salsa verde.Chicken: I used boneless skinless chicken breasts but you can also use chicken thighs if your prefer.2 Next, add the chicken to the Instant Pot and top with salsa and chicken broth. 1 First, combine the chili powder, cumin, smoked paprika, salt, and pepper in a small bowl.
#SALSA CHICKEN HOW TO#
Ingredients in Salsa Verde ChickenĮvery single ingredient in this recipe is something that I always have on hand, which is why I love it so much! Here’s what you need: How to Make Creamy Instant Pot Salsa Chicken. That’s a win-win in my book!īest of all, it can be made in a slow cooker or an Instant Pot, making this an easy no-fuss weeknight dinner recipe the whole family will love. It’s made with a handful of ingredients that I always have in my kitchen and requires very minimal prep work. Pour the salsa evenly over the chicken and top with cheese. Bake for 15-20 minutes, or until the chicken looks golden and crisp. Place in an even layer in the baking dish. Perfect for quick meals, this flavorful salsa verde chicken recipe is one of my go-tos for adding protein to my burrito bowls, tacos, enchiladas, salad and more. Dip each chicken breast in the egg then in the breadcrumbs, coating both sides with the crumbs.
![salsa chicken salsa chicken](https://easydinnerideas.com/wp-content/uploads/2020/09/Salsa-Verde-Chicken-Soup-7.jpeg)
![salsa chicken salsa chicken](https://i.pinimg.com/originals/e7/42/18/e74218d1b935235fc222ae9e4f422d25.jpg)
Great in tacos, tostadas, enchiladas and Mexican rice! This moist, tender and fall-apart Salsa Verde Chicken can be made in the slow cooker or Instant Pot for the easiest dinner ever! It’s made with chicken breasts or thighs, salsa verde, onions, garlic and a few herbs and spices that make the dish extra flavorful.