After a speedy prep, one of two hands-off cooking methods infuses flavor and fork tender appeal in boneless chicken. The versatile meat can then be enjoyed over rice, in tacos, enchiladas, or on a salad and can be customized with a variety of toppings.Servings: 4-6 servings
1½ to 2poundsboneless, skinless chicken breasts or thighs
1(16-ounce) jar salsa verde (or a 12-ounce jar salsa verde plus one 4-ounce can chopped green chiles—I use mild; choose according to taste)
1teaspoonground cumin
½teaspooneach garlic powder and onion powder
For serving: lime wedges for squeezing; cooked rice; warmed flour or corn tortillas or tostadas; cheddar, cotija, or Mexican blend cheese; diced avocado; sliced scallions; chopped cilantro; crumbled tortilla chips; pepitas; Cumin Lime Slaw (or this mayo-free variation); Pickled Onions
Instructions
To cook in a pressure cooker: In the bottom of a 6- to 8-quart electric pressure cooker, stir together the salsa verde, canned chiles if using, cumin, garlic powder, and onion powder. Add the chicken in an even layer, flipping the pieces once or twice to coat with the salsa mixture. (Tip: Skip the salt for now, as the salt content varies from one jarred salsa to another, and you may or may not need it later.) Close the lid and turn the pressure knob to sealed.
Cook on high pressure for 8 minutes. If cooking chicken breasts, use the quick release. For chicken thighs, allow to naturally release for 10 minutes, and then release the remaining pressure manually. Open the lid and remove the chicken to a plate or bowl. Allow to cool for a few minutes, and then shred with two forks.
If you’d like to reduce the sauce (it's fairly thin), turn on the simmer function and let the sauce simmer for about 5 minutes, stirring occasionally, to thicken. (I tend to skip this step.) Stir the shredded chicken back into the sauce into the pot. Or you could add the desired amount of sauce to the chicken in a bowl. Taste and season with salt, if needed, and a squeeze of lime juice, if desired. Serve in bowls or in tortillas with toppings of choice.
To cook in a slow cooker: In the bottom of a 6-quart slow cooker, stir together the salsa verde, canned chiles if using, cumin, garlic powder, and onion powder. Add the chicken in an even layer, flipping the pieces once or twice to coat with the salsa mixture. (Tip: Skip salt for now, as the salt content varies from one jarred salsa to another, and you may or may not need it later.)
Cook on low until the chicken is tender and can easily be shredded with two forks, 3 to 5 hours. (Helpful hint: If you know your cooker cooks fast–or you think chicken breasts cooked in the slow cooker tend to be dry–check after 2 hours. Some cookers, especially larger models that are filled less than halfway, do their work far quicker than many recipes stipulate.) Remove the chicken to a bowl, allow to cool for a few minutes, and then use two forks to coarsely shred. If you’d like to reduce the sauce (it will be a thin sauce), turn the cooker to high (or simmer mode if you have it), and cook with the lid off to reduce to your liking. Stir the shredded chicken back into the sauce or ladle the desired amount of sauce into the shredded chicken in a bowl. Season with with salt, if needed, and a squeeze of lime juice, if desired. Serve in bowls or in tortillas with toppings of choice.
Notes
Spicy or not spicy? Heat level will vary based on salsa used. My favorites are Xochitl (widely available) and Trader Joe's salsa verde (which comes in the smaller, 12-ounce jar. Both are fairly mild. Those who enjoy a spicy kick could add a jalapeño, cayenne pepper, or serve with hot sauce.To add protein and fiber or stretch the meal: You could stir in a 14.5-ounce can of rinsed and drained black beans and/or a cup or two of corn (frozen is fine) at the end and warm through.Helpful hint: For easier shredding and no long, stringy pieces, I like to cut the chicken horizontally in half or thirds before adding to the cooker.Taco tip: To ward off drips in handheld items like tacos, I use a slotted spoon to strain off the juices.