Slow Cooker/Instant Pot Salsa Verde Chicken
Total time: 5 hours or 35 minutes
Yields: 4
Author: Sarah DiGregorio
Source: https://cooking.nytimes.com/recipes/1020669-slow-cooker-salsa-verde-chicken
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1.5 cups jarred salsa verde
- 1 (4-ounce) can chopped mild green chiles
- 8 garlic cloves, finely chopped
- 1 jalapeño, stemmed, seeded and diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 3 scallions (green and white parts), thinly sliced
- 1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
- Kosher salt, to taste
- Fresh lime juice, to taste
- Any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving
Instructions
Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don’t add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.) [If using an instant pot, close the lid and turn the pressure knob to sealed. Cook on high pressure for 8 minutes.]
[If using an instant pot, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. If you would like to reduce the sauce, remove the chicken with a slotted spoon to a bowl and turn on the simmer function; let the sauce bubble for about 5 minutes, stirring occasionally, to thicken.] Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.
Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don’t add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.) [If using an instant pot, close the lid and turn the pressure knob to sealed. Cook on high pressure for 8 minutes.]
[If using an instant pot, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. If you would like to reduce the sauce, remove the chicken with a slotted spoon to a bowl and turn on the simmer function; let the sauce bubble for about 5 minutes, stirring occasionally, to thicken.] Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.
Notes
I used chicken breasts instead of thighs. They may be easier to shred.
This has a tendency to be very liquidly. Probably Ok for putting on rice but for tacos, I would consider thickening with a cornstarch slurry.