Description
This Tex-Mex twist on Southern comfort food brings together tender chicken thighs and tangy salsa verde in a soul-satisfying dish. Perfect for tacos, bowls, or a stand-alone comfort meal.
Ingredients
2 lbs boneless skinless chicken thighs
1 ½ cups salsa verde (jarred or homemade)
½ cup chopped yellow onion
4 garlic cloves, minced
1 tsp ground cumin
Fresh lime juice (1 lime)
Salt & pepper, to taste
Optional: Chopped cilantro, sliced jalapeños, shredded cheese, scallion sour cream
Instructions
1. Season chicken with salt, pepper, and cumin.
2. Sauté onions and garlic in olive oil until soft in a 6-quart dutch oven.
3. Add chicken and brown lightly on both sides for about 4 minutes.
4. Pour salsa verde over chicken and stir in lime juice.
5. For Slow Cooker: Transfer to cooker, cover, and cook on low for 6–7 hours.
6. For Instant Pot: Use sauté function to brown, then set to ‘Pressure Cook’ on high for 20 mins, quick release.
7. Shred chicken in pot and mix into sauce.
8. Serve over rice, tacos, or Chipotle-style bowls.
9. Top with cilantro, avocado, or desired garnishes.
Notes
Use chicken thighs to prevent dryness; if using breasts, add 1/4 cup broth.
Shred while warm in sauce to retain moisture.
Crisp under broiler for carnitas-style texture.
Great for freezer meals in single-serving glass containers.
Try over polenta, pasta, in enchiladas, or as nacho topping.
- Prep Time: 10 mins
- Cook Time: 7 hrs (slow cooker) or 40 mins (Instant Pot)
- Category: Main Dish
- Method: Slow Cooker, Instant Pot, Oven
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 105mg
Keywords: salsa verde, chicken, easy dinner, slow cooker, Instant Pot, comfort food