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Mexican Chicken
Instant Pot + Slow Cooker Mexican Chicken (Shredded); is insanely delicious and incredibly easy to make, with just the right amount of spice!
Servings 15 1/2 cup servings
Calories 115kcal
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.
Nutrition
Calories: 115kcal | Carbohydrates: 3g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 670mg | Potassium: 422mg | Fiber: 1g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg