Salsa Verde Chicken Tacos

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Salsa Verde Chicken Tacos

Prep Time5 mins
Cook Time20 mins
Course: Main Course
Diet: Gluten Free, Low Calorie, Dairy Free, Low Carb
Keyword: 5 ingredients or less, chicken dump, tacos
Main Protein: Chicken
Cooking Method: Instant Pot, Slow Cooker
Servings: 6
Calories: 196kcal


  • 4-6 chicken breasts boneless, skinless
  • 1/2 cup onion diced
  • 1 cup salsa verde
  • 1/8 tsp. ground cumin
  • 1 large (gallon) freezer bag or reusable silicone bag


Assembly Instructions:

  • Dump the chicken, diced onions, cumin, and salsa verde in a large resealable bag. Remove the excess air, seal, and freeze.

Instant Pot Cooking Instructions:

  • Take the bag out of the freezer and thaw. Add bag contents to the Instant Pot. Lock the cover and seal the steam nozzle.
  • Cook on high pressure for 12 minutes (or 20 minutes if cooking from frozen). Release the steam.  Once vented, shred the chicken using tongs or two forks.

Slow Cooker Cooking Instructions:

  • Thaw. Place the bag contents into the crock-pot® and cook on low for 4-6 hours. Shred before serving.


Serving suggestions:
Serve the shredded chicken on corn or flour tortillas with cheese and all of your favorite taco fixings. Possible toppings are black beans, salsa, hot sauce, shredded lettuce, diced tomatoes, green onions, sliced black olives, avocados, sliced jalapeños, and fresh cilantro with sour cream, salsa, and guacamole on the side. 
If chicken tacos aren't your thing or if you have leftovers, you can also use the shredded meat as a topping on nachos or in wraps.


Calories: 196kcal | Carbohydrates: 4g | Protein: 32g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 447mg | Potassium: 657mg | Fiber: 1g | Sugar: 3g | Vitamin A: 282IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg