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5 from 53 ratings

Keto Crispy Verde Chicken

You need just 2 ingredients for this delicious keto dinner! Chicken thighs are cooked in the instant pot with verde salsa, then broiled in the oven until crispy.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 291
Author: Natalie


  • 2 pounds boneless, skinless chicken thighs
  • 2 teaspoons kosher salt
  • 12 ounces verde salsa


  • Place the chicken thighs in your instant pot. Sprinkle with salt. Pour in the verde salsa.
    2 pounds boneless, skinless chicken thighs, 2 teaspoons kosher salt, 12 ounces verde salsa
  • Close with the lid, and make sure the vent is at SEALING. Cook on HIGH PRESSURE for 15 minutes. Will take about 10-15 minutes to reach pressure, then it will start counting down from 15. After the 15 minutes is up, do a QUICK RELEASE, where you move the valve to VENTING to release all the steam. Once all the steam is gone and the float valve has dropped, you can safely open the instant pot.
  • Set your oven to BROIL. Set out a rimmed baking sheet.
  • In the instant pot, shred the chicken with 2 forks. Transfer the shredded chicken and 1 cup of the cooking liquid to the rimmed baking sheet.
  • BROIL the shredded chicken for 5 minutes, until crispy. If I have time, I like to turn the chicken a few times and keep broiling in 5 minute increments. This really caramelizes the fat and gives it the most amazing texture and flavor.
  • Serve warm. Delicious in burrito/taco bowls with fajita veggies, more verde salsa and sliced avocado. Can also serve in lettuce leaf tacos or as a salad.
  • Leftovers will keep for 1 week refrigerated in an airtight container, or frozen for at least 6 months.



Verde Salsa: Your chicken will be as spicy as your salsa is. My favorite store bought is Trader Joe's, which is a very mild spice. My kids can eat it no problem.
Other Salsa: You can make this with any salsa really! Doesn't have to be verde.
Chicken: Only chicken thighs will crisp up, since they have so much fat. You can make this with chicken breasts, and it will shred and be delicious. It just won't get crispy in the oven since it is so lean.
Slow Cooker Instructions: Place the chicken thighs, salt and verde salsa in your slow cooker. Cook over LOW for 8 hours, or HIGH for 4 hours. Then continue with step 3-7.
Stove Top Instructions: Place the chicken thighs, salt and verde salsa in a dutch oven or large soup pot. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour until the chicken easily shreds with a fork. Then continue with step 3-7.


Calories: 291 | Total Carbs: 2.9g | Protein: 45.1g | Fat: 9.7g | Fiber: 0.9g | Net Carbs: 2g