Salsa Verde Chicken

Ingredients

• 2 pounds chicken breast
• 2 cups salsa verde
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 5 cloves garlic, (minced)
• 1 poblano pepper, (diced)
• ½ yellow onion, (diced)
• 2 tablespoons lime juice ((about 1 lime))
• ½ cup chopped cilantro
• Kosher salt, (to taste)

Steps

1. 1

   Add the chicken, salsa verde, garlic powder, onion powder, cumin, oregano, garlic, poblano pepper, and yellow onion to the slow cooker.

2. 2

   Toss together to combine, cover, and cook on high for 2 ½-3 hours or on low for 4-5 hours.

3. 3

   Uncover, transfer the chicken to a plate, and shred with two forks.

4. 4

   Add it back into the slow cooker and stir in the lime juice and chopped cilantro. Taste and season with salt, as needed.

5. 5

   Add the chicken, salsa verde, garlic powder, onion powder, cumin, oregano, garlic, poblano pepper, and yellow onion to the Instant Pot.

6. 6

   Toss together to combine, close the lid, and pressure cook on high for 25 minutes. When the timer goes off, manually release the pressure using the quick-release valve.

7. 7

   Uncover, transfer the chicken to a plate, and shred with two forks.

8. 8

   Add it back into the slow cooker and stir in the lime juice and chopped cilantro. Taste and season with salt, as needed.