Shredded Mexican Chicken
Made in the Instant Pot makes mealtime easier! With fire-roasted tomatoes, green chilis, lime, and flavorful spices.
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Servings: 8
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.