Can I make this in an instant pot?

Yes! You will need a little more liquid so add 1 cup of salsa and or 1/4 cup broth to the green chile sauce. Then cook on high pressure for 25 minutes.

How do I make this low sodium?

Do not use added salt. Use low-sodium salsa verde. Use two chopped poblano peppers and 4 ounces diced green canned chiles instead of the larger 7 ounce can.

I used Herdez green salsa and mild green chiles and it was a 3 out of 10 on the spice scale. But the level of heat can vary depending on if you use a poblano (wich are sometimes spicy) if you use spicy salsa or if they are spicy green chiles. You can increase the heat by adding one or two diced fresh jalapenos or a little cayenne or chipotle.

Crockpot Green Chile Chicken

Name: Crockpot Green Chile Chicken
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Mexican
Ingredients: 1 small onion, finely diced; 1 green bell pepper or poblano pepper, finely diced; ½ cup green salsa, such as Herdez brand; 7-ounce can diced green chiles; 1 teaspoon garlic powder; ¾ teaspoon salt, or to taste; 2 pounds boneless skinless chicken breast and/or thighs; ¼ cup finely chopped cilantro

Description

Use this easy shredded Crockpot Green Chile Chicken in a wide variety of ways including on burrito bowls, in tacos, or an enchilada filling. It takes 10 minutes, or less, to stir together and the slow cooker does the rest of the work. The resulting spiced and saucy shredded chicken turns out tender and delicious every time!

Ingredients

Scale

1 small onion, finely diced
1 green bell pepper or poblano pepper, finely diced
1/2 cup green salsa, such as Herdez brand
7-ounce can diced green chiles
1 teaspoon garlic powder
3/4 teaspoon salt, or to taste
2 pounds boneless skinless chicken breast and/or thighs
1/4 cup finely chopped cilantro

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Instructions

Stir onion, bell pepper, green salsa, chiles, garlic powder and salt in the insert of a slow cooker.
Add chicken and nestle into the sauce.
Cover and cook on low for 8 hours.
Shred the chicken in the sauce with two forks. Stir in cilantro. Serve as desired.

Notes

Storage Instructions: Once the chicken is cool, seal in an airtight container and refrigerate up to 5 days. To keep the chicken moist make sure to store it in the sauce.

Reheating Instructions: Reheat in a small saucepan over medium heat, stirring often until heated through and steaming hot. Alternatively microwave on high power for 1 minute 20 seconds per serving or until steaming hot.

Prep Time: 10 minutes
Cook Time: 8 hours
Category: Main Course
Method: slow cooker
Cuisine: Mexican

Nutrition

Serving Size: 3/4 cup
Calories: 182
Sugar: 4
Fat: 4
Carbohydrates: 6
Fiber: 2
Protein: 30