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3-Ingredient Mexican Shredded Chicken
This 3-Ingredient Mexican Shredded Chicken recipe is full of great flavor, easy to make in the Instant Pot or Crock-Pot, and perfect for tacos, burritos, quesadillas, salads and more!
👥 8 Servings⏱️ Prep & Cook: 48 min⏳ Prep: 3 min🔥 Cook: 45 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●slow cooker
📝 Preparation Steps
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.
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.
3
Shred the chicken with two forks, then give the chicken a good toss with the remaining juices.
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.
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