MEXICAN CHICKEN {Instant Pot / Slow Coker}
INGREDIENTS
– Chicken breasts – Taco seasoning – Salsa; we prefer salsa verde – Liquid smoke (secret ingredient) – Salt – Garlic powder – Onion powder – Chili powder – Cumin
How to make Instant Pot Mexican Chicken
Start by adding the chicken, trying not to overlap it in too many layers. Add the seasonings.
Pour the salsa over the chicken.
Add the liquid smoke. I drizzle this on, just eyeballing it, but you don’t need much. A little goes a long way.
Secure the Instant Pot lid, ensuring the valve is set to “sealing”. Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 20 minutes.
Once the timer beeps, let the pot depressurize for 20 minutes, then release any remaining pressure. When the pin drops, remove the lid and set aside.
Remove chicken breasts to a large bowl and shred them.
Toss shredded chicken with as much sauce as you’d like; we use it all.
How to make Slow Cooker Mexican Chicken
First, grab your slow cooker or crockpot and add all the necessary ingredients. Starting with the chicken, seasonings, salsa, and liquid smoke. After that, put a lid on the pot and cook it for 4-5 hours over high heat or 7-8 hours on low.
Remove chicken breasts to a large bowl and shred them. Toss shredded chicken with as much sauce as you’d like; we use it all.
GARNISHES & TOPPINGS
– Cilantro – Jalapeños – Tomatoes – Cheese – Sourcream – Avocado – Onions – Beans, refried, pinto, or black – Salsa – Pico
Find more easy tasty recipes on www.dashofsanity.com!