Homemade 3-Ingredient Mexican Shredded Chicken
- Yield 8
- Prep 3 minutes
- Cook 45 minutes
- Total 48 minutes
Homemade 3-Ingredient Mexican Shredded Chicken is a chicken recipe on Avoteb. The yield on the card is 8. Plan on 48 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 2.5 to 3 pounds boneless skinless chicken breasts (or thighs)
- 2 cups (16 ounces) salsa*, homemade or store-bought
- 1 packet McCormick Original Taco Seasoning
Method
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. Leave 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. Lift the lid. Continue with step 3 below.
Crock-Pot Method: Add chicken, salsa and taco seasoning to the bowl of your slow cooker, and toss briefly to combine. Lid and cook on high for 3-4 hours or on low for 6-8 hours until the chicken shreds easily with a fork.
Shred the chicken with two forks, then give the chicken a good toss with the remaining juices.
Plate while it is hot. Or store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
