Our Effortless Mexican Shredded Chicken bursts with amazing flavors and is a breeze to make in both the Instant Pot and Crock-Pot. Use it as the ultimate filling for tacos, burritos, quesadillas, salads, and more!
Place the chicken breasts in the Instant Pot, then add the salsa and taco seasoning, mixing briefly to combine.
2
Secure the lid, set the vent to “Sealing,” and press “Manual.” When the “High Pressure” light turns on, adjust the +/- buttons to set the timer to 30 minutes.
3
Carefully turn the vent to “Venting” for a quick release after the 30 minutes are up. Ensure all the steam has been released and the valve has dropped before removing the lid.
CROCK-POT
4
In the Crock-Pot, place the chicken breasts, then add the salsa and taco seasoning, mixing briefly to combine. Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the chicken easily shreds with a fork.
FINISH WITH
5
Shred the chicken using two forks, and mix it with the remaining juices.
6
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.
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Health Info
Macros
5g
CARBS
15g
FAT
35g
PROTEIN
Allowed on these diets
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
GLUTEN FREE
LACTOSE FREE
Nutrition Facts
PER SERVING
8 SERVINGS
233G EACH
Calories
323 kcal
16%
Carbohydrates
6 g
2%
Fat
16 g
20%
Protein
36 g
71%
Minerals
Vitamins
*Current daily values are based on a standard 2,000 calorie diet. Nutrition values are calculated using the USDA nutrient database and may be inaccurate.