I made this last week and have already made it again this week! It is SO good, super easy, healthy and versatile! The possibilities are endless with this chicken – serve over cauliflower rice, by itself with black beans, on a tostada, in a tortilla, use it to make chicken enchiladas or a Mexican casserole. Really, you gotta try it!
- 2 pounds chicken breast tenders
- 1 16 oz. jar of green chile salsa verde (I used Hatch green chile salsa)
- 1 teaspoon each, or to taste, garlic powder, cumin, oregano, salt
- 1 fresh jalapeno with seeds (optional for extra heat)
Rinse chicken and place in crock pot or instant pot. Lightly sprinkle the garlic powder, cumin, oregano and salt over chicken. Then pour entire jar of salsa to cover the chicken. Add jalapeno, if using.
Cook on high for 2 hours in crock pot, or high pressure 20 minutes in intant pot.
Take chicken out and shred with two forks. Return to pot to soak up the yummy juices and serve when you’re ready to eat!
I served over cauliflower rice, topped with cilantro and avocado and squeezed a fresh lime over it. Can also add a tostada form some crunch or queso fresco. So good!