3-Ingredient Mexican Shredded Chicken
Total Time
48 minutes
Prep Time
3 minutes
Cook Time
45 minutes
Rating
4.9 out of 5 stars
(32)
Ingredients
8-10 servings
- 2.5 to 3 pounds boneless skinless chicken breasts (or thighs)
- 2 cups (16 ounces) salsa, homemade or store-bought
- 1 packet McCormick Original Taco Seasoning
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Preparation
Step 1
Instant Pot Method: Add chicken, salsa and taco seasoning to the bowl of your Instant Pot, and toss briefly to combine. Close lid securely and set vent to “Sealing”. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 30 minutes. Cook. Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid. Continue with step 3 below.
Step 2
Crock-Pot Method: Add chicken, salsa and taco seasoning to the bowl of your slow cooker, and toss briefly to combine. Cover and cook on high for 3-4 hours or on low for 6-8 hours until the chicken shreds easily with a fork.
Step 3
Shred the chicken with two forks, then give the chicken a good toss with the remaining juices.
Step 4
Serve immediately. Or store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Step 5
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Chef's notes
*A few people have mentioned getting a “burn” message on their Instant Pot. I’ve never experienced this, but just to be safe, if you are using a thick/chunky salsa, stir in an extra 1/2 cup water along with the salsa.
