Mexican Shredded Chicken made in the Instant Pot makes mealtime easier. With fire-roasted tomatoes, green chilis, lime, and flavorful spices. A versatile recipe that can be used for tacos, burritos, bowls, nachos, salads, and more!
This Mexican shredded chicken recipe I make frequently. I love this recipe because there are so many things you can do with it. I have made tacos, burrito bowls, stuffed poblano peppers, soup, etc. Plus it is super easy. You just throw everything in your Instant Pot and let it do its magic! Alternatively, you can throw it in the crockpot. Then shred and your good to go!
In our house, my husband requests Mexican food every Tuesday. Taco Tuesday! I am excited to finally share my easy go-to Mexican shredded chicken recipe with you!
Ingredients
How to Make Mexican Shredded Chicken
- To an Instant Pot; add fire-roasted tomatoes, green chilis, lime juice, chili powder, cumin, garlic, paprika, salt, pepper, and cayenne. Stir the mixture then place the chicken breasts on top.
- Lock the lid and switch the valve to “Sealing.” Press the “Pressure Cook” button and adjust the cooking time using the + and – buttons to 20 minutes.
- Once cooking is complete, manually release the pressure by switching the valve to “Venting.”
- Once the pressure is released, remove the chicken. Place chicken on a plate and shred using two forks.
- Place chicken back into the pot and toss in the liquid mixture. Serve as desired.
I have played around with different cook times for this recipe and 20 minutes makes the perfect tender, easy to shred chicken!
How to Make Mexican Shredded Chicken in the Slow Cooker
- Place chicken breasts in the slow cooker. Add in tomatoes, green chilis, lime juice, garlic, and spices. Stir the mixture.
- Cover and cook on low for approximately 6-8 hours or until the chicken shreds easily. Or cook on high for approximately 4 hours.
- Shred chicken in the crockpot. Serve as desired.
Storage
Mexican shredded chicken can be made ahead of time and stored until ready to eat! Store in an airtight container in the refrigerator for 4-5 days.
How to Serve Mexican Shredded Chicken
- Tacos
- Burritos
- Burrito Bowls
- Salads
- Nachos
- Stuff poblano peppers or sweet potatoes
- Quesadillas
Tips/Variations
- Chicken thighs may be used for this recipe.
- Frozen chicken: If using frozen chicken, increase the cooking time to 30 minutes.
- Spice it up: use hot diced green chilis and increase the cayenne pepper. Jalapenos can also be added.
Products Used
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More Instant Pot Recipes
Shredded Mexican Chicken
Equipment
- Intant Pot
- plate and 2 forks
Ingredients
- 1 14.5 ounce can fire-roasted tomatoes diced
- 1 4 ounce can green chilis diced
- 1 tbsp lime juice
- 1½ tsp chili powder
- 1 tsp cumin
- 1 tsp garlic, minced
- ½ tsp paprika
- ½ tsp salt
- ½ tsp pepper
- ⅛-¼ tsp cayenne pepper optional
- 4 chicken breasts
Instructions
Instant Pot Directions
- To an Instant Pot; add fire-roasted tomatoes, green chilis, lime juice, chili powder, cumin, garlic, paprika, salt, pepper, and cayenne. Stir the mixture then place the chicken breasts on top. Lock the lid and switch the valve to "Sealing." Press the "Pressure Cook" button and adjust the cooking time using the + and – buttons to 20 minutes.
- Once cooking is complete, manually release the pressure by switching the valve to "Venting." Once the pressure is released, remove the chicken. Place chicken breasts on a plate and shred using two forks. Place chicken back into the pot and toss in the liquid mixture. Serve as desired.
Crockpot Directions
- Place chicken breasts in the slow cooker. Add in tomatoes, green chilis, lime juice, garlic, and spices. Stir the mixture.Cover and cook on low for approximately 6-8 hours or until the chicken shreds easily. Or cook on high for approximately 4 hours. Shred chicken in the crockpot using two forks. Serve as desired.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
Although I don’t have a slow cooker, I like how this recipe sounds (big Mexican foods lover!:)))
LOVE Mexican food too and you can do so many different dishes! Thanks for stopping by Mihaela!
I love this chicken idea. It’s so simple, healthy, and versatile. I could easily use this chicken in multiple recipes.
Alyssa, I have made so many different things out of this recipe- enchiladas, salads, tacos, burrito bowls, etc. It is my go-to for sure!
This Mexican shredded chicken looks amazing!! I have a similar recipe that I put in the crockpot but this one looks tasty and really easy! Thanks so much for sharing this very versatile recipe!
The Instant Pot is nice because it’s quick and easy. And gives you the really tender and easy to shred chicken just like its been cooking in the crockpot all day. Thanks so much, Amanda!
This recipe looks amazing! We just got an instant pot so new recipes to try out are super helpful. I’m all about Mexican food! 🙂
Thank you Lisa! My Instant Pot is one of my favorite kitchen appliances, it really does make life easier! Hope you get a chance to try this recipe.
This dish is right up my street. Mexican is my favorite! I may even get cooking this tonight. Thank you so much for sharing!
Thank you Laurence, I hope you get a chance to make it real soon!
Can this be frozen in my souper cubes for later?
Yes, this recipe should freeze and reheat well.
I love your format for laying out the ingredients and the instructions. You definitely make it look easy!
Thank you, Daphne! I try to make recipes easy to follow and make. I think the process pictures help!