Gluten-Free & Whole30
+ chicken thighs or breasts + salsa verde + fire-roasted green chiles + cumin + oregano + salt & pepper
Place all ingredients in Instant Pot. Pul lid on and seal vent. High pressure cook for 15 minutes with 5 minute natural release.
Remove lid and shred the chicken.
For crockpot, place all ingredients in a crockpot. Place lid on and cook on LOW for 4-6 hours. Shred when done.
Serve over cauliflower rice, cooked rice, or in a lettuce leaf wrap or tortilla of choice.
Top with toppings of choice: sliced avocado, sliced jalapeño, lime wedges, or sliced radishes.
If you've got 5 minutes and a slow cooker, you're on your way to the easiest Salsa Verde Chicken you'll ever make! Just 5 ingredients and 5 minutes of prep time.
Instant Pot or Crockpot Instructions!