Salsa Verde Chicken turns into a quick, flavorful meal with juicy chicken, black beans, corn, and cheese served over rice.
author’s note
Salsa Verde Chicken in 30 Minutes or Less!
I’ve always loved using salsa verde in recipes, but it wasn’t until I made my Slow Cooker Salsa Verde Chicken Soup that I realized just how versatile it could be.
That soup became a family favorite, but in the middle of summer, a steaming bowl isn’t always what I’m craving. That’s when I came up with this chicken recipe.
It has all the flavor I love but in a fresh, quick meal I can pile over rice and load up with toppings. It’s become one of my easiest weeknight dinners with no complaints from the kids, and I get to enjoy all the flavors I love without spending hours in the kitchen.
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Chicken | Boneless skinless chicken breasts shred beautifully once cooked. Use chicken thighs for a richer flavor. |
| Salsa Verde | I love Herdez Mild for a family-friendly option. Swap with medium or hot salsa verde for more heat, or stir in fresh jalapeños. |
| Black Beans | Add protein and texture. Pinto beans or white beans work just as well. |
| Corn | Adds sweet pops of flavor. Use frozen, canned, or fresh corn for salsa verde chicken. |
| Cheddar Cheese | Melts into the chicken for a creamy finish. Swap with Monterey Jack, Pepper Jack, or Queso Fresco. |
Repurposing Leftovers
One of my favorite things about this recipe is how much it makes, perfect for meal prep!
- Salsa Verde Chicken Tacos: Spoon into warmed tortillas with sour cream.
- Chicken Enchiladas: Repurpose leftovers into enchiladas.
- Tostadas: Pile chicken and toppings onto tostada shells and follow these instructions.
- With Chips: Layer chicken on chips for nachos or dip chips into the warm chicken.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Cool fully, transfer to freezer bags or containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
What To Serve With Salsa Verde Chicken:
Dips
Guacamole Recipe
Healthy
Cucumber Salad
Fruit Salads
Fruit Salad With Yogurt
Side Dishes
Cilantro Lime Rice
Salsa Verde Chicken
Salsa Verde Chicken is a breeze! Just throw it all in the pressure cooker—chicken, salsa verde, black beans, corn, and Cheddar. Serve over rice with toppings like sour cream, avocado, cilantro, and lime.
Video
Equipment
Ingredients
- 1 (16-ounce) jar Salsa Verde 2 cups, see note 1
- 1-1/2 pounds boneless, skinless chicken thighs see note 2
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- Salt and pepper
- 1 (15-ounce) can black beans rinsed and drained
- 1-1/2 cups frozen corn
- 1-1/2 cups freshly shredded sharp Cheddar cheese 5 ounces, see note 3
- Serving suggestions see note 4
Instructions
- Pour salsa verde into the Instant Pot or other pressure cooker. Nestle the chicken thighs on top of the salsa verde in an even layer. Sprinkle seasonings evenly on top of the chicken and salsa. Season to taste with salt and pepper (I add 3/4 teaspoon salt and 1/4 teaspoon pepper, but add to taste). Cover pressure cooker and seal. Place venting valve to “sealed.”
- Select the “Manual” or “Pressure Cook” function and cook on high pressure for 8 minutes. (Keep in mind that pressure needs to build inside the pot, so the timer won’t start counting down for a few minutes.) Once cook time is up, let the pressure release naturally for 5 minutes (don’t do anything or release the valve). Once 5 minutes is up, carefully hit the release button to let out the remaining pressure and steam. (Keep your hands and face away from the venting steam—don’t let it burn you!)
- Use tongs to remove the chicken. Before shredding the chicken, add the frozen corn and drained black beans to the pot. Give everything a good stir and cover to keep it all warm and thaw the corn. Use 2 forks to shred chicken and discard any pieces of fat or gristle. Return fully shredded chicken to the pot and gently stir it through. Turn the control to “Sauté” to warm things through again for 1 minute. Turn it off and sprinkle with cheese. Cover and let melt for a few minutes before gently stirring through. Don’t stir too much or it will make the chicken stringy!
- Use tongs to remove chicken onto prepared rice. Top bowls with lots of sour cream, a squeeze of fresh lime juice, fresh cilantro, and a diced ripe avocado as desired. Enjoy promptly!
Recipe Notes
Note 1: Use a salsa verde you know you enjoy. I use Herdez® Mild Salsa Verde in this recipe.
Note 2: No need to trim the fat off the chicken thighs—you want the fat for cooking and it comes off easily after it is cooked! I tested this recipe with chicken breasts and didn’t enjoy it as much.
Note 3: I highly recommend is grating your own cheese. Pre-grated cheese contains preservatives that keep the shreds from clumping together in the bag, but they also keep the cheese from melting smoothly in this recipe. Use your favorite cheese or a blend of a few. I love sharp Cheddar cheese best, but some other favorites are pepper Jack or Monterey Jack.
Note 4: Serving suggestions: Ready Rice with sour cream (light/fat-free is great), fresh lime, fresh cilantro, and/or ripe avocado. For a quick rice base, use Cilantro-Lime Ready Rice, which is already cooked and just needs to be heated to warm it through.
Storage: Transfer the cooled chicken mixture to an airtight container and store it in the fridge for up to 3-4 days. Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 395kcal | Carbohydrates: 24.3g | Protein: 36.1g | Fat: 17g | Cholesterol: 139.2mg | Sodium: 1053.6mg | Fiber: 7g | Sugar: 5.2g
Nutrition information is automatically calculated, so should only be used as an approximation.
This turned out Super Yummy! I was worried that the chicken would be too dry (I used chicken breast) but once everything was mixed and with all the layers added WOW great family dinner. Thank you!! Also I recommend fresh salsa from your local Mexican market if you live in California for example vs in the jar. Next time I will use thighs.
Yay! So happy to hear this! Thanks Szilvia!
We loved this, including the picky eater of our fam.
YAY!! Thanks so much Courtney! 🙂
We loveee this recipe. We make it weekly for lunches. Highly recommend
Thanks so much Lauren! 🙂
This is really yummy and flavourful. It’s a great, quick weeknight meal that doesn’t result in a messy kitchen. Most important thing is that it is 5 and 8 year old approved.
I am so thrilled to hear this! Thanks Meagan! 🙂
Made this tonight with cilantro lime rice and it was DELICIOUS! Definitely going to make this again. Easy, healthy and packed with flavor.
I am so thrilled you loved this! Thanks Rachel! 🙂
Very flavorful and satisfying meal! I don’t have an instant pot but it turned out just fine in the slow cooker. I like how everything could just be dumped into the slow cooker, no chopping required. This was really easy to prepare during the morning rush.
I am so thrilled to hear this! Thanks Leigh! 🙂