Step 1

Place chicken in your slow cooker, and cover with salsa verde, pinch of sea salt and freshly ground pepper.

Step 2

Place the lid on and cook on HIGH 3 hours or on LOW for 5-6 hours.

Step 3

Once the chicken is done, remove from the slow cooker and shred using 2 forks.

Step 4

Place the shredded chicken back into the crock pot and stir in to combine with the sauce.

Step 5

Taste test, adjust the seasonings if desired then sprinkle with fresh chopped cilantro.

Step 6

Instant Pot Instructions:

Step 7

Place salsa verde into your Instant Pot inner pot. Add in the chicken breasts, sprinkle with a pinch of sea salt and freshly ground pepper (no trivet necessary!) and put your lid on.

Step 8

Turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 10 minutes (they will be cooked at 7-8 minutes, but a couple extra minutes makes them fall apart tender).

Step 9

It will take about 10 minutes to come to pressure and start counting down.

Step 10

Once cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes (don't touch it!).

Step 11

Open the lid then, shred the chicken breasts with the remaining liquid in the pot, sprinkle with fresh chopped cilantro, then serve as desired.

Step 12

This recipe was tested in a 6 quart Instant Pot. Different models may have different suggestions for minimum liquid requirements.

Step 13

Notes: To freeze shredded chicken, let cool to room temperature before placing in freezer bags or containers.