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Mexican Shredded Chicken (Instant Pot + Crock Pot)

Anna Hunley | Keto In Pearls
Restaurant style Mexican shredded chicken that can be used in tacos, enchiladas, salads, and more!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Chicken
Cuisine Mexican
Calories 119 kcal

Ingredients
  

  • 1/2 cup water
  • 1.5 pounds boneless chicken breasts
  • 3 teaspoons lime juice
  • 1 can tomatoes with green chiles with juice (rotel tomatoes)
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon chipotle powder
  • 2 garlic coves chopped
  • 1/2 onion sliced thin
  • 1 jalapeño deseeded and roughly chopped

Instructions
 

  • Add the water, chicken, and lime juice to the pot.
  • Sprinkle spices on top of the chicken.
  • Add garlic, onion, jalapeño.
  • Add tomatoes to the top. Do NOT stir.
  • Close the lid and seal the vent. Cook on HIGH pressure for 15 minutes. Manually (naturally) release the steam.
  • Remove the chicken to a cutting board. Shred with two forks and return to juices until ready to use or serve.

Notes

Crockpot: add all ingredients to the slow cooker. Cook on low for 5 hours or high for 3 hours.
Store leftovers in the refrigerator up to 1 week in an airtight container. Freeze leftovers in a freezer safe bag up to 6 months. Thaw in the refrigerator when ready to use.
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 0.6gCarbohydrates: 5.1gNet Carbohydrates: 4gFiber: 1.1gProtein: 22.1g

Nutrition

Serving: 1gCalories: 119kcalCarbohydrates: 5.1gProtein: 22.1gFat: 0.6gFiber: 1.1g
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