Instant Pot + Slow Cooker Mexican Chicken; is insanely delicious and incredibly easy to make, with just the right amount of spice!
Perfect for tacos, burritos, enchiladas, taco salad, or served with beans and rice. So many ways to serve this delicious dish to your family!
This recipe for Shredded Mexican Chicken is purely magical. In only 20 minutes of high pressure in your Instant Pot, you’ll get perfectly cooked, moist, tender, and shreddable chicken with a delicious sauce!!!
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how to make Shredded Mexican Chicken in the Instant Pot
Add all ingredients to the liner of an Instant Pot. There’s no need to stir.
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.
What Can I make & Serve with Mexican chicken
How to make Slow Cooker Mexican Chicken
First, grab your slow cooker or crockpot and add all the necessary ingredients. You are 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.
How to store shredded chicken
This chicken recipe is perfect for meal prep! You can store it in the fridge for 3-4 days or freezer for up to 2 months. All you need is a sealed container.
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Mexican Chicken
Ingredients
- 3 lbs chicken breasts
- 4 tablespoons taco seasoning
- 16 ounces salsa we prefer salsa verde
- 1/8 teaspoon liquid smoke
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
Instructions
- Grab your Instant Pot and add the chicken, seasonings, salsa, and liquid smoke.
- 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 15-20 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.
- Toss shredded chicken with as much sauce as you'd like; we use it all.
Excellent post. Thanks for your article
MmmmMMM! I love all that smoky, spicy flavor, and I love how versatile it is. I can use it for so many things!
This is a perfect recipe for meal prep this week. So many delicious possibilities!
The Mexican flavor is irresistible! This is a must make recipe!
Looks absolutely delicious! My family would definitely love this!
It doesn’t say how long to cook in a slow cooker (don’t have an Instapot), but I’m gonna guess 6 hours on low?
Yes, that would work.
The family always gets so excited to find out that we are having this for dinner – it’s a weekly staple!
Super easy and delicious. Great recipe when you want a very easy, tasty, healthy dinner.
This was delicious! So full of flavor, we all loved it!
Such a great recipe! I’d love to make this again!
This Mexican chicken was amazing!! The chicken came out tender and delicious. This dish was a big hit and I’ll definitely make it again!
It turned out juicy and tender, and adding fresh toppings like avocado and lime really brought the dish to life. Absolutely delicious and a definite repeat in my kitchen!
Wow this made some seriously good tacos. Thanks!
Delicious I try lots of time.