1 T of The Olive Bin's Green Chile Olive Oil (Fused)
2 medium-sized chicken breasts, diced into 1-inch pieces
1 medium-sized yellow onion, diced
3 cloves garlic, minced
2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1 1/2 C chicken broth
2 C salsa verde
1 can black beans
1 C frozen corn (do not defrost)
1 C jasmine rice
2 green peppers, sliced
1 avocado, sliced
1 jalapeno pepper, sliced and seeded
1/2 C cilantro, chopped
Instant Pot (or Crock Pot) Salsa Verde Chicken
Ingredients
Number Of Servings: 4
Directions
- Add olive oil, chicken, onion, garlic, spices, broth, salsa, beans, corn, and rice to Instant Pot in that order. Cook on high pressure for 5 minutes, then do a quick release of the pressure. The Instant Pot will take about 10-15 minutes to come to pressure, then the 5 minutes to cook.
- When safe to do so, remove lid and stir in green peppers. Replace lit and let sit for 5 minutes.
- Divide among four bowls and top with avocado, jalapeno, and cilantro. Serve and enjoy!
- If you're using a crockpot: Add olive oil, chicken, spices, broth, salsa, beans, corn, and rice to slow cooker. Cook on high for 6 hours or on low for 8 hours. Stir in green peppers and let sit 5-10 minutes. Serve topped with garnishes.
Additional Info
Recipe adapted from TheGirlonBloor.com
