Crock-Pot® Mexican ShreddedChicken
Ingredients(4)
- 6
boneless, skinless chicken breasts
- 2 tablespoons
- 1 tablespoon
taco seasoning
- 2 cups
salsa
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
In a Crock-Pot® Slow Cooker, combine all ingredients and stir.
- 2
Cover and cook on low for 5 hours.
- 3
Shred the chicken with two forks. Return to the slow cooker. Stir and cook uncovered for 1 more hour on low.
- 4
Serve in tacos, on nachos, over salad or rice, or plain.
Multi-Cooker-Friendly Recipe Instructions
- 1
Place all ingredients in the inner pot of your multi-cooker and stir together. Turn on the multi-cooker and secure lid, setting pressure valve to “sealing.”
- 2
Select “manual” or “pressure cook,” and cook on high-pressure for 10 minutes. Select “cancel” to turn off the machine.
- 3
Allow the pressure valve to natural pressure release at least 10 minutes, then quick-release pressure by turning the seal to “venting.” Remove chicken and shred with two forks.
- 4
Switch multi-cooker to sauté mode. Add chicken back in and cook, stirring, until warmed through. Serve in tacos, on nachos, over salad or rice, or on its own.
* Always follow manufacturer’s instructions.
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