Recipe Time: Salsa Chicken
This Salsa Chicken recipe is so dang easy and delicious. I can say that about all of Michelle Tam’s recipes. She’s a pro in the kitchen, esteemed cookbook author and a mom I easily relate to. Check out more of her mostly easy and always yum recipes at nomnompaleo.com. (Photo: nomnompaleo.com).
I say this a lot, but it bears repeating — my kids love this dinner. As a starting point for any recipe search, I aim to hit two marks: nutrition and flavors I know my family will enjoy, or at least eat without complaint. My kids have limited (but growing!) palettes for veggies, but they can never get enough cilantro — a powerful antioxidant that supports detoxification. And these days my avocado-loving kid likes to make the guacamole to go with our salsa chicken. Happy mama, I am.
I prepare this in my Instant Pot, but you can use a slow cooker as well. I have tweaked the recipe a bit. For the original , click HERE. This Salsa Chicken is sure to make it into your regular rotation.
INGREDIENTS
• 2 lbs. boneless chicken thighs (I like Mary’s from Natural Grocers)
• 1 tsp. chili powder (more to taste – I use a combo of hot & mild)
• ½ tsp. cumin
• ½ tsp. kosher or sea salt
• 12 oz. organic tomato salsa (I like Drew’s brand. Or make your own.)
• 8-12 tortillas: skip the regular flour variety. Instead, try use…
- grain-free, Whole30-friendly tortillas (I like La Siete)
- corn tortillas (I like Food for Life sprouted corn)
- lettuce wraps (I use butter or romaine)
- or my favorite: a bed of spaghetti squash (for taco “bowl”)
• Your favorite taco toppings (i.e. avocado or guacamole, cilantro, sliced radishes, tomatoes, Jack cheese, green onions, dollop of Greek yogurt)
INSTRUCTIONS
Sprinkle seasoning on both sides of the chicken, then arrange the pieces evenly on the bottom of your pressure cooker.
Pour the salsa to cover the chicken.*
Lock the lid on the cooker. If using an Instant Pot, press “Manual” or "Pressure Cook" button and cook 15 minutes.
When cook time is up, let the pressure release naturally (or carefully release it manually). I like the natural release, so the chicken is a little more tender.
Remove the lid and transfer the chicken to a bowl or cutting board. Shred with two forks. Add the chicken back to the pot, stir and set pot to “keep warm.”
Assemble chicken with favorite toppings on tortillas, lettuce wraps or squash.
* If using a traditional slow cooker, add only half the salsa to coat. Cover and cook on low 3-5 hours. In the last 30 min. of cooking, add the remainder of the salsa. Make your soft tacos/taco bowls as above.
Serves 6
