Crock-Pot® Mexican Shredded Chicken
This Slow Cooker Mexican Shredded Chicken recipe with Hidden Valley Ranch makes tender, flavorful chicken with bold seasoning. Perfect for easy slow cooker meals, it’s great for tacos, bowls or simple weeknight dinners.
Ingredients(4)
boneless, skinless chicken breasts
6
2 tablespoons
taco seasoning
1 tablespoon
salsa
2 cups
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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