Easy salsa verde chicken tacos for instant-pot or crockpot with black bean and sweet potato skillet. Perfect as tacos or the bowl. Gluten Free

Scale

1 1/2 lbs of chicken thighs or breasts

3/4 cup green salsa (trader joes salsa verde is my fave)

1/2 chopped onion

1/2 cup water

1 Tbsp. cumin

2 cloves minced garlic

salt and pepper to taste

juice of 1 lime

1 large mango peeled and diced

12 taco sized tortillas

chopped cilantro

diced avocado

crumbled cojita cheese

1 can black beans rinsed and drained

2 medium sweet potatoes peeled and diced

1/4 cup water

2 tsp. cumin

2 cloves garlic minced

1 TBSP olive oil

1 tsp chili powder

salt and pepper to taste

Cook Mode Prevent your screen from going dark

In your instant-pot or crockpot place chicken thighs and sprinkle with salt and pepper on both sides. Add green salsa, chopped onion, garlic, cumin, and water.
Place lid on instant-pot or crockpot and do one of the following:
1. Instant pot: set to pressure cook with vent closed and cook for 20 minutes for quick version let slow release for 15 minutes.
2. Instant-pot: set to Crock-Pot setting for 4 hrs with vent open
3. Crock-pot: set to high setting and cook for 4 hours.
When chicken is cooked thru add juice from one lime and shred chicken.
Serve tacos with black bean sweet potatoes top with chopped mango, avocado, cojita cheese and cilantro.

Heat 1 TBSP olive oil in a large skillet. Sauté 1/2 cup chopped onion and 2 cloves minced garlic for 2-3 minutes.
Add diced sweet potato and spices to skillet. Sauté for a 3-4 additional minutes, add 1/4 cup water, cover and let sweet potatoes get tender for 5 minutes on low heat.
Add rinsed and drained black beans to sweet potato mixture. Stir and cook to reduce any extra liquid. Salt and pepper to taste.

These are great served as tacos or as a taco bowl. They also are great nacho style.