Salsa Verde Chicken Tacos Recipe
  • 2 lbs. skinless, boneless chicken breasts
  • 1/2 cup onion diced
  • 1 cup jarred salsa verde
  • 1/8 tsp. ground cumin
  1. 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:
  1. Take the bag out of the freezer and thaw. Add bag contents to the Instant Pot. Lock the cover and seal the steam nozzle.
  2. 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:
  1. Thaw. Place the bag contents into the crock pot on cook on low for 4-6 hours. Shred before serving.
Recipe Notes

Serving suggestions: Serve the shredded chicken on corn or flour tortillas with cheese and all of your favourite taco fixings. Possible toppings are black beans, salsa, hot sauce, shredded lettuce, diced tomatoes, green onions, sliced black olives, avocados, sliced jalapenos, and fresh cilantro.