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The Real Food Dietitians

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Feb 15, 2021 By The Real Food Dietitians

Salsa Verde Chicken (Instant Pot or Crockpot)

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Paleo
Vegan
Whole30
Jump to Recipe

If you’ve got 5 minutes, you’ll be on your way to the easiest Salsa Verde Chicken you’ll ever make (and love)! With just 5 ingredients and 5 minutes of prep time, it’s one of the easiest meals to put together and can be made in either the Instant Pot or Crockpot. And did we mention how versatile it is? It’s delicious over cauliflower rice as a Whole30 or Paleo meal or wrapped in a tortilla a taco with all of your favorite toppings.

Updated on February 12, 2021.  Originally posted on September 19, 2016.

Overhead view of salsa verde chicken over a bed of cauliflower rice, topped with jalapeno and avocado slices on a white plate

Salsa Verde Chicken makes for a quick and easy dinner for the weeknight

We love slow-cooked chicken chile verde! But we don’t always have an entire day to chop, sauté, simmer, and wait. So we created this ridiculously easy Salsa Verde Chicken recipe with the ‘set it and forget it’ mentality of the slow cooker. Need something even quicker? We’ve got you — there’s Instant Pot directions for this recipe here too!

This recipe uses chicken in place of the pork, making this a ‘cousin-to’ the pork chile verde. It’s super versatile and just mildly spicy so it’s kid-friendly too.

All ingredients for salsa verde chicken in the Instant Pot ready to begin cooking

This post may contain affiliate links that won’t change your price but will share some commission.

Ingredients for Salsa Verde Chicken

  • Chicken – our favorite is to use a combination of boneless chicken thighs and chicken breasts, providing a nice balance of dark and white meat.
  • Salsa Verde – a jar of salsa verde. We like the Trader Joe’s brand as it’s nice and mild, but any brand will work and they range from mild to medium such as Herdez, Pace and Frontera. If you want to make your own, here is a recipe from Cookie and Kate.
  • Green chilis – a can of fire-roasted green chilis.
  • Cumin
  • Oregano
  • Sea salt and pepper – to taste

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Freshly shredded salsa verde chicken in an Instant Pot

How to make our Salsa Verde Chicken recipe.

This dish literally takes 5 minutes to prep. Talk about a weeknight dinner staple!

To make Salsa Verde Chicken in a Crockpot:

  1. Place the chicken in the bottom of the slow cooker.
  2. In a small bowl, combine salsa, green chiles, cumin, and oregano. Pour over chicken.
  3. Place lid on the slow cooker and cook on LOW heat for 4 – 6 hours.
  4. Remove lid and allow the chicken to cool slightly before shredding it with 2 forks right in the slow cooker. Season with salt and pepper to taste.
  5. Serve over cauliflower rice, cooked rice or in a lettuce leaf wrap or tortilla of choice with optional toppings, if desired.

To make Salsa Verde Chicken in an Instant Pot:

Don’t worry, we have the Instant Pot directions right here to help you get dinner on the table even faster.

  1. Place ingredients in the Instant Pot. Put the lid on and make sure the vent is sealed.
  2. Set Instant Pot to ‘High Pressure’ setting then set the cooking time for 15 minutes.
  3. Once cooking is completed, allow natural releasing of pressure for 5 minutes then switch the valve to ‘vent’.
  4. When all of the pressure releases and the lid unlocks, remove the chicken and shred the chicken with two forks. Toss chicken back into the pot to coat with sauce (or carefully shred the chicken right in the pot, if you’d like).

Salsa verde chicken crock pot made over a bed of cauliflower rice and topped with jalapeno, radish, and avocado slices on a stone plate

Some Like It Hot – How To Add More Spice!

For this milder version of Salsa Verde Chicken (Crockpot or Instant Pot), we used Trader Joe’s Salsa Verde (Fresh tomatillos, green chile, water, onions, fresh jalapenos, salt, and spices). The Hatch Valley Salsa, also from Trader Joe’s, is a bit spicer thanks to those amazing Hatch chiles that are grown in the arid desert of New Mexico.

No Trader Joe’s near by? No worries. Any brand will work and they range from mild to medium so you can choose one based on your preference. Brands include Herdez, Pace and Frontera for example. If you want to make your own salsa verde, here is a recipe from Cookie and Kate.

Need even more heat? Grab some hatch chilis or jalapeno peppers and toss a few into the pot and revel in their spicy glory. Alternatively, you can grab a can of hot roasted green or Hatch chiles to stand in for the milder ones.

Overhead view of salsa verde chicken served over cauliflower rice

Curious about how to choose the best quality chicken? Check out this post where we help you decode poultry labels

How to serve Instant Pot or Slow Cooker Salsa Verde Chicken

There are so many ways you can serve this protein — get creative with it! Here are some of our favorite ideas:

  • Serve over cauliflower rice and top with sliced jalapeno, sliced radish, fresh cilantro, and fresh lime juice.  For the cauliflower rice, easily grab a bag of frozen from the grocery store or make your own cauliflower rice.
  • Chicken Verde lettuce wraps – using leaf lettuce (we like romaine or butter) fill the center with shredded chicken verde, jalapeno slices, diced avocado, and a dollop of coconut cream.
  • Salsa Verde chicken tacos – grab your favorite taco shell (flour, gluten-free, or corn shell), fill with shredded chicken, and top with shredded lettuce, cilantro, green chilis, avocado slices, and fresh lime juice and a sprinkle of sea salt.

How to Meal Prep and Freeze Salsa Verde Chicken

If you’re prepping ahead, this Slow Cooker Salsa Verde Chicken (also known as Chicken Chile Verde) is the ultimate freezer-friendly meal. After the chicken has cooked, shred the meat, then let it cool completely, transfer to a freezer-friendly, airtight container/bag and freeze for up to 3 months.

When it comes to thawing the meat, pull the container out the night before and let thaw in the fridge. To reheat in the microwave, start with 2 minutes and add 30 seconds at a time until hot. To reheat on the stovetop, place the chicken in a saucepan with a splash of water over medium heat and cook for 3-5 minutes or until hot, stirring occasionally.

Overhead view of shredded salsa verde chicken over cauliflower rice sprinkled with black pepper

Add this easy and family-pleasing Slow Cooker Chicken Chile Verde to your meal plan this week!

More Crockpot and Instant Pot recipes to add to your menu

  • White Chicken Chili (Slow Cooker)
  • Slow Cooker Buffalo Chicken
  • Instant Pot Taco Soup (with Slow Cooker instructions)
  • Slow Cooker Chicken Chili Verde Stew

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Let's Get Cookin'

Salsa Verde Chicken (Crockpot or Instant Pot)

If you’ve got 5 minutes + a slow cooker, you’re on your way to the easiest Salsa Verde Chicken (Crockpot or Instant Pot) you’ll ever make (and love)! With just 5 ingredients and 5 minutes of prep time, it’s the easiest salsa verde chicken you’ll ever put together thanks to the crockpot (or Instant Pot).

  • Author: The Real Food Dietitians
  • Prep Time: 5 mins
  • Cook Time: 4-5 hours
  • Total Time: 4 hours 5 mins
  • Yield: Serves 8 1x
  • Cuisine: Whole30, Paleo, Nut-Free
Shredded easy salsa verde chicken over cauliflower rice, topped with radishes, avocado, cilantro, and cracked black pepper
Print Recipe
★★★★★ 4.8 from 12 reviews

Ingredients

  • 2 pound boneless, skinless chicken thighs and/or breast (we like to use a pound of each)
  • 1 12-ounce jar Salsa Verde (such as Trader Joe’s)
  • 1 4-ounce can fire-roasted green chiles
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

For serving options: Cauliflower rice (or cooked rice – not Whole30), lettuce leaves or your favorite tortillas (not Whole30).

For optional toppings: Fresh cilantro, lime wedges, sliced jalapeño, diced avocado and/or thinly sliced radishes for serving.

Instructions

Slow Cooker Directions:

  1. Place the chicken in the bottom of the slow cooker.
  2. In a small bowl, combine salsa, green chiles, cumin, and oregano. Pour over chicken.
  3. Place lid on the slow cooker and cook on LOW heat for 4 – 6 hours.
  4. Remove lid and allow the chicken to cool slightly before shredding it with 2 forks right in the slow cooker. Season with salt and pepper to taste.
  5. Serve over cauliflower rice, cooked rice or in a lettuce leaf wrap or tortilla of choice with optional toppings, if desired.

Instant Pot Directions:

  1. Place ingredients in the Instant Pot. Put the lid on and make sure the vent is sealed.
  2. Set Instant Pot to ‘High Pressure’ setting then set the cooking time for 15 minutes.
  3. Once cooking is completed, allow natural releasing of pressure for 5 minutes then switch the valve to ‘vent’.
  4. When all of the pressure releases and the lid unlocks, remove the chicken and shred the chicken with two forks. Toss chicken back into the pot to coat with sauce (or carefully shred the chicken right in the pot, if you’d like).

Nutrition

  • Serving Size: 3 oz. chicken without toppings
  • Calories: 195
  • Sugar: 1g
  • Sodium: 495mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Carbohydrates: 5g
  • Fiber: 3g
  • Protein: 27g

Pin it Now, Make it Later!

Easy shredded salsa verde chicken over cauliflower rice and topped with radishes, avocado, and jalapeno sliced on a cream plate

 


All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

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  1. Maura says

    November 9, 2016 at 7:08 am

    This was SO delicious and couldn’t be simpler. I served in corn tortillas (recommend doubling up b/c there is a lot of liquid) but I also think it would be amazing with some home fries and a poached egg on top. Took me less than 5 mins to throw together and the crock pot did all the work. Thank you for this easy, healthy win!

    ★★★★★

    Reply
    • Jessica Beacom says

      November 9, 2016 at 9:04 am

      Thanks for weighing in on this one, Maura! We couldn’t agree more about the poached egg + homefries idea. Glad you loved the recipe and the 5 minute prep time!!

      Reply
  2. kyle says

    November 13, 2016 at 8:24 pm

    Great recipe. I added 2 jalapenos with seeds diced, 1 green bell pepper and half a sweet onion. Spice mostly cooks off. Left in crock on low for 7 hours.

    Served on plated with white rice and kidney beans. Tortilla chips on the side for scoping.

    ★★★★★

    Reply
    • Stacie Hassing says

      November 14, 2016 at 7:41 am

      Thanks you! Happy to hear your enjoyed the recipe. And love the sounds of those additions!

      Reply
  3. Danielle says

    November 15, 2016 at 11:40 am

    I have made this once before and my husband and I both LOVED it! I made it with fresh chicken then, but do you know whether I can make it with frozen chicken without having to thaw it first? Thanks in advance for your help!

    ★★★★★

    Reply
    • Jessica Beacom says

      November 15, 2016 at 7:27 pm

      Thanks, Danielle!

      You technically could use frozen chicken (people do it all the time for those once-a-month freezer meal deals) BUT know that by using a frozen chicken it will take longer for the temperature of the chicken to get to a safe temperature of 165 degrees. The longer the chicken is at a temperature between 40 – 140 degrees, the greater the likelihood of pathogenic (illness-causing) bacteria will multiply to an unsafe level. My suggestion would be to at least partially thaw the chicken under cool running water in the sink (or a microwave if you use one) before tossing it into the slow cooker to be safe.

      Hope that helps!

      Reply
  4. Crosby Cromwell says

    January 9, 2017 at 11:22 am

    I made this last night and it turned out perfectly! I added one whole sweet potato chopped into small pieces, a n onion, and then an hour before serving I added a bag of frozen corn. It was great! Will make again.

    Reply
    • Stacie Hassing says

      January 9, 2017 at 7:11 pm

      So great to hear! Love the additions you made too. Thanks for sharing your feedback – we appreciate it!

      Reply
  5. Lisa says

    January 15, 2017 at 10:04 am

    I have homemade tomatillo sauce to use in place of the salsa verde. Curious what ‘one jar’ means measurement wise. Thanks!

    Reply
    • Jessica Beacom says

      January 15, 2017 at 5:21 pm

      Hi Lisa,

      Great question – 1 jar, in this case, is 12 ounces. I’ve updated the recipe to reflect this!

      Reply
  6. Margaret says

    January 19, 2017 at 3:25 pm

    Why thighs and breasts? To keep it moist? What adjustments would I make if I just wanted to use all breasts?

    Reply
    • Stacie Hassing says

      January 19, 2017 at 5:59 pm

      Yes, we have found that thighs work best as breast have more of a chance of drying out. However, feel free to use an equal amount of chicken breasts in place of the thighs – I’ve actually made this recipe with just chicken breast and it turned out great. Enjoy!

      Reply
  7. Katie says

    February 15, 2017 at 9:59 am

    Have you tried to make this recipe in an Instant Pot on either the “slow cook” or pressure cooking mode? Just wondering if it might change the cook time. I’m trying today on slow cook mode. Hope it ties out well.

    Reply
    • Jessica Beacom says

      February 17, 2017 at 9:02 pm

      Hi Katie,

      I use the Slow Cooker feature on my Instant Pot regularly but find that even on it’s lowest setting (“Keep warm”) it runs much hotter than my regular slow cooker – and the cooking time is nearly halved. I’m not sure if it’s just my Instant Pot since it’s a few years old – or if they all run hot when using the slow cooker function. Perhaps someone else can weigh in on this issue?

      If you want to you can use the “Poultry” mode (preset for 15 minutes at high pressure). I live at high altitude and sometimes have to add a few extra minutes to my cooking time (about 10%) when the atmospheric pressure is low (aka it’s really cloudy and overcast) – not sure why but that seems to be the case. Start with 15 minutes then release the pressure and see if it’s cooked through. If it’s almost done, I say turn it to ‘saute’ or ‘slow cook’ to cook a little longer if you have the time or lock the lid back in place and give it another 2-3 minutes. Once you do it the first time you’ll have a good idea of how long it takes to cook that amount of protein.

      Hope that helps!

      Reply
  8. Dave says

    February 23, 2017 at 4:39 pm

    Welp I’m going to make this tomorrow in the slow cooker, I am going all boneless, skinless thighs and I did find the verde in the local Trader Joe’s can’t wait! I am going to serve it with corn tortillas and rice and beans though.. little more fattening but I think it’ll be great! Thanks for the recipe!

    Reply
    • Stacie Hassing says

      February 24, 2017 at 6:42 am

      Awesome Dave. Those changes and additions sound great! Enjoy!

      Reply
      • Dave says

        February 25, 2017 at 8:31 am

        Hi Stacie!
        I made this dish yesterday and it’s true! It couldn’t be more simple and delicious!
        So easy, everyone should run out and get the ingredients for this a grand slam for sure!
        I froze the rest and will make a nacho variation of this for the next meal. Thanks again for the great recipe Stacie!

        Reply
        • Jessica Beacom says

          March 2, 2017 at 8:34 pm

          Hey Dave!

          Glad you loved this dish and thank you for your very kind words! It’s truly one of the easiest things you can make in a slow cooker.

          Reply
        • Susanne says

          April 26, 2019 at 7:42 am

          Can I make this a day ahead and leave in the frig then warm up the next day without the chicken drying out?

          Reply
          • Stacie Hassing says

            April 27, 2019 at 4:33 pm

            Hi Susanna, that should work just fine! It shouldn’t dry out the chicken especially if you use chicken thighs. This is a great meal prep recipe!

  9. KirstenNB says

    June 6, 2017 at 10:30 am

    Delish!
    We spiced it up a bit with jalapenos and added corn!
    Thanks for the recipe!

    ★★★★

    Reply
    • Jessica Beacom says

      June 7, 2017 at 9:45 pm

      Nice! I like mine spicy too 🙂

      Reply
  10. Brian in Az says

    June 28, 2017 at 8:42 pm

    This is a savior in whole 30…so good, goes good with breakfast, lunch, dinner. Late night snack….wait no snacking. Lol. Super easy, super good.

    ★★★★★

    Reply
    • Jessica Beacom says

      June 29, 2017 at 7:05 am

      Hahahaha!! I couldn’t agree more. Though I suppose if you had to snack, snacking on this wouldn’t be frowned upon 😉

      Reply
  11. Alexander Coss says

    August 13, 2017 at 12:50 pm

    I made this with was extremely pleased with the results. Easy and so tasty! Will make again but thinking of doubling the amount of chicken so I have more left overs to freeze. Do I need to add a lot more cooking time if I use 4 lbs of chicken breast?

    Kind regards,

    Alex

    ★★★★★

    Reply
    • Jessica Beacom says

      August 13, 2017 at 1:07 pm

      Hi Alex,

      I’m so happy to hear you loved this recipe. Like you, I love doubling recipes like these so I have more leftovers to freeze. You likely won’t need to add any extra cooking time if you use 4 lbs. of chicken especially if you stir it halfway through the cooking time. Hope that helps!

      Reply
      • Leilani Valenzuela says

        August 27, 2018 at 11:20 am

        Hi guys!
        If I double the amount of chicken, would you suggest doubling the entire recipe? I am trying to make this for 10-12 people! Also, would you say this is a less “soupier” version of chili verde? If so, would adding chicken broth/stock taste okay?

        Thanks for all your help! Can’t wait to make it!

        Reply
        • Jessica Beacom says

          August 29, 2018 at 7:30 am

          Hi Leilani,

          Yes, if you double the chicken you’ll want to double the other ingredients as well. This is definitely less soupy and more like carnitas – shredded meat with a bit of liquid.

          Reply
  12. Janice Vranicar says

    August 29, 2017 at 5:56 pm

    I don’t think the sodium level is correct. Can you fix that? I’m trying to watch my sodium. Thanks!!

    Reply
    • Stacie Hassing says

      September 19, 2017 at 3:51 pm

      Thanks for pointing that out. I updated the nutritionals.

      Reply
      • Janice Vranicar says

        September 19, 2017 at 7:46 pm

        Thanks! I’m actually making this again for my girls weekend in two weeks. So easy….and I make it like a taco bar (guac, raw onion, sour cream, torts, tomato) It really was fantastic! Thanks!

        Reply
        • Jessica Beacom says

          September 20, 2017 at 9:39 am

          Awesome! Your taco bar is going to be such a hit. Enjoy your girls weekend!

          Reply
  13. Dave F. says

    November 17, 2017 at 2:38 pm

    I’m making this for the second time tonight, I will use it as a topping to my famous nachos which will now be even more famous now that I got this secret weapon! Great stuff, and couldn’t be easier to make!

    Reply
    • Jessica Beacom says

      November 21, 2017 at 8:18 am

      Awesome! Your famous nachos sound amazing – glad we could help you make them even more famous!

      Reply
  14. madea says

    December 3, 2017 at 6:08 am

    I’m new to cooking! I Made this and it was so easy. And it was good too! I had to add salt as it was bland, but I’m watching my salt so I didn’t put too much. Hubby and my toddler loved it with spanish rice.

    Easy to meal-prep for lunch too! How long do you think this would last in the fridge?

    ★★★★

    Reply
    • Jessica Beacom says

      December 8, 2017 at 7:26 pm

      Hi Madea,

      Thank you for your kind words! Often slow cooker recipes will lose their ‘salty’ taste after cooking low and slow so salting before serving as you did is always recommended.

      I keep this in the fridge for up to 4 days and freeze any leftover in small portions for easy thaw, reheat and eat meals later on.

      Reply
  15. Summer says

    December 5, 2017 at 8:05 am

    I’d like to add some kind of beans to this recipe. What would you suggest? And would I add them at the beginning of cook time, or later? It sounds amazing, as is! Can’t wait to try it 🙂

    ★★★★★

    Reply
    • Jessica Beacom says

      December 8, 2017 at 7:12 pm

      Hi Summer,

      Pinto beans are great in this recipe. If you’re using canned beans, I’d suggest draining/rinsing them and adding them when there’s about an hour left of cooking time to prevent them from getting too mushy.

      Reply
  16. Suzy says

    January 7, 2018 at 4:40 pm

    Just made this tonight in my Instant Pot and it was amazing! I sautéed a diced onion with half a jalapeño, 3 minced garlic cloves, and a diced bell pepper in the Instant Pot. Once it started to brown I added the salsa verde, green chilies, spices, 1.5 cups of basmati rice, and 1.5 cups of bone broth. Added the chicken and cooked it on manual high pressure for 9 minutes. After it finished I let it sit for 5 min before I released the pressure manually. Such a quick meal and will serve this anytime I have company and need something fast. Thanks for sharing!

    Reply
    • Jessica Beacom says

      January 9, 2018 at 9:34 am

      Hi Suzy,

      I love how you added some extra peppers and the rice to make it a true one-pot meal in the Instant Pot. I’m definitely going to take a cue from you and try that out. Thanks for sharing!

      Reply
  17. Melissa says

    March 1, 2018 at 6:26 am

    Made this last night with cauliflower rice….delicious!!!! Thanks so much!

    ★★★★★

    Reply
    • Stacie Hassing says

      March 3, 2018 at 2:06 pm

      Fabulous!

      Reply
  18. Liz says

    April 3, 2018 at 8:57 am

    Do you think it would be ok to use the Diced and Fire Roasted Tomatoes with Green Chiles, rather than just the green chiles?

    Reply
    • Jessica Beacom says

      April 3, 2018 at 4:52 pm

      Absolutely! You’ll have a little more liquid since you’re using a 14-15 ounce can vs. a 4 ounce can but you could cut back on the salsa verde as well to compensate for that.

      Reply
  19. Nancy Ward says

    July 21, 2018 at 10:27 am

    I found this recipe to be extremely salty. Can you recommend something I could add to lower the salty taste? I served it over white rice, which helped, but not enough to make it a winner for me!

    Reply
    • Stacie Hassing says

      July 21, 2018 at 8:00 pm

      Shoot! Not sure why it came out so salty for you. It could have been the particular salsa verde that you used. I would suggest adding 1/2 of the 12 oz jar of salsa + about a 1/2 of a cup of water or low sodium broth. That should help balance it out for you!

      Reply
  20. Sara says

    August 14, 2018 at 9:02 pm

    This is cooking as we speak in my crock I added a large can of black beans and some extra salsa and cayenne pepper to spice it up a bit I’ll make my brown rice later after I shred the chicken combine all of that and put it back in my crock to heat through (I use this for meal preps) and make my burritos to freeze 😊 thank you for this easy healthy recipe too help me stay on track!

    Reply
    • Jessica Beacom says

      August 16, 2018 at 7:09 am

      Hi Sara,

      You’re so welcome! I love your additions to make it meal prep- and burrito-friendly. Happy eating!

      Reply
  21. Matthew says

    September 5, 2018 at 4:04 pm

    Rookie question, do I have to add water for the chicken to cook or is there enough liquid from the jar of chulrs and salsa?

    Reply
    • Jessica Beacom says

      September 9, 2018 at 3:40 pm

      Hi Matthew,

      Great question! You do not need to add any additional water – there’s plenty of liquid from the salad and chiles.

      Reply
  22. Amy Brown says

    September 19, 2018 at 5:33 pm

    ABSOLUTELY DELICIOUS! A little kick, but not a lot. Perfectly paired with the cauliflower rice. Will definitely make it again!

    ★★★★★

    Reply
    • Jessica Beacom says

      September 21, 2018 at 11:48 am

      Thanks, Amy! I’m so glad you love it. It’s one of my favorites, too.

      Reply
  23. Marissa Adamic says

    September 27, 2018 at 11:06 am

    I loved this! It was so easy to make. I added a cup of quinoa to my pot and it cooked perfectly!

    Reply
    • Jessica Beacom says

      October 1, 2018 at 5:24 pm

      Thanks, Marissa, for sharing – that’s a great addition.

      Reply
  24. Ashley says

    October 11, 2018 at 6:55 am

    This was really really good! Children and husband loved it!

    Reply
  25. Janice Jordan says

    October 11, 2018 at 11:28 am

    Do you have a whole30 verde salsa recipe?

    Reply
    • Jessica Beacom says

      October 14, 2018 at 9:48 pm

      Hi Janice,

      We do not but I like this one: https://pretenditsadonut.com/2018/06/12/homemade-salsa-verde/

      Reply
  26. Bridget says

    October 23, 2018 at 1:10 pm

    Thank you for the recipe! Do your nutritional values include cauliflower rice?

    Reply
    • Jessica Beacom says

      October 23, 2018 at 5:23 pm

      Hi Bridget,

      Unless specified, the nutrition info includes on the main recipe (not the suggestions for how to serve). For reference, 1 cup of cauliflower rice provides 30 calories, 5g carbs, 0.6g fat, 2.4g protein on average, without added fat.

      Reply
  27. JS says

    November 21, 2018 at 7:06 am

    Will this require more liquid at higher altitudes? Thanks!

    Reply
    • Jessica Beacom says

      November 26, 2018 at 1:55 pm

      I’ve made this recipe multiple times at 5600 ft without adding extra liquid. And there is extra liquid left over after cooking so I’d say that you would not need to add more water (unless you’re really up there around 10,000ft). Of course, you can keep an eye on it the first time you make it to be sure you don’t need to add more liquid. Hope that helps!

      Reply
  28. Sarah B says

    January 15, 2019 at 8:05 am

    What would the result be if I used skin on and bone in chicken thighs? That’s all Trader Joe’s had today!

    Reply
    • Stacie Hassing says

      January 16, 2019 at 11:39 am

      That would work! It will just be a little greasy due to the skin on.

      Reply
  29. Brooke M. says

    February 15, 2019 at 12:45 pm

    This recipe was so easy and SOOOOO tasty! Thanks for sharing! Will be making again to use in different variations like enchiladas, tostadas, etc.

    Reply
    • Jessica Beacom says

      February 16, 2019 at 3:45 pm

      Yes! So happy to hear this!!

      Reply
  30. Misses D! says

    June 11, 2019 at 5:46 pm

    So simple, but so tasty! I used 2 lb chicken breast only (what I already had in the fridge) and only 4 oz (all I had) can of fire roasted chilis. I cooked on high for three hours (hoping it would be ready before soccer practice) and the chicken cooked and shredded beautifully! I served over riced cauliflower and topped with fresh cilantro, chopped Serrano peppers, and lime. This was a hit, and my whole family loved it! This will be a weekly recipe in my home!

    Reply
  31. Misses D! says

    June 11, 2019 at 5:48 pm

    I forgot to all the five stars to my comment!

    ★★★★★

    Reply
    • Jessica Beacom says

      June 12, 2019 at 7:53 pm

      Thank you!

      Reply
  32. Heather says

    September 14, 2019 at 6:59 pm

    Insanely delicious! So easy too. One question though…how many 4oz servings does this exact recipe make? It didn’t last long enough for me to measure it!

    ★★★★★

    Reply
    • Stacie Hassing says

      September 15, 2019 at 7:51 pm

      Hi Heather! Glad you enjoyed this recipe. It would be about 8 servings.

      Reply
  33. Carie says

    January 5, 2020 at 10:01 am

    I made this recipe and really enjoyed it. Thank you for sharing it!
    I found that I love this for breakfast with coconut rice.

    Reply
    • Stacie Hassing says

      January 6, 2020 at 7:52 am

      Oh good! And that sounds amazing!

      Reply
  34. KAYLA says

    August 30, 2020 at 11:50 am

    How much would I add if my chicken is frozen?

    Reply
    • Jessica Beacom says

      August 31, 2020 at 2:08 pm

      It will depend on how thick the chicken breasts/thighs are. If cooking them from frozen, we recommend cooking them on HIGH to reduce the risk of food-borne illness.

      Reply

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The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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