Slow Cooker Mexican Shredded Chicken

Steps (4)

1. 1

   In a slow cooker, combine all ingredients and stir.

2. 2

   Cover and cook on low for 5 hours.

3. 3

   Shred the chicken with two forks. Return to the slow cooker. Stir and cook uncovered for 1 more hour on low.

4. 4

   Serve in tacos, on nachos, over salad or rice, or plain.

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  Multi-Cooker-Friendly Recipe Instructions

  Open Accordion

  Close Accordion

  1. 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. 2

     Select “manual” or “pressure cook,” and cook on high-pressure for 10 minutes. Select “cancel” to turn off the machine.
  3. 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. 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.