Looking for a versatile recipe that can be adapted to your taste? This 3-ingredient chicken is the answer. Customize it with your favorite toppings and sauces to create a meal that’s as unique as you are.
INGREDIENTS
- 1 1/2 pounds skinless, boneless chicken breasts (about 3, fresh or frozen)
- 1 cup salsa
- 1 teaspoon taco seasoning
INSTRUCTIONS
For the Instant Pot:
- Pour the salsa into the Instant Pot and place the chicken breasts on top.
- Sprinkle the chicken with taco seasoning.
- Secure the lid, ensuring the valve is closed.
- Cook on high pressure for 12 minutes if using frozen chicken, or 8 minutes if fresh. It will take about 10-15 minutes for the Instant Pot to reach pressure before the cook time starts.
- Once the cook time ends, allow the pressure to naturally release for 5 minutes, then do a quick release for any remaining pressure.
- Shred the chicken with two forks, then mix with the salsa in the pot.
For the Slow Cooker:
- Add the salsa to the slow cooker and place the chicken breasts on top.
- Sprinkle the taco seasoning over the chicken.
- Cover and cook on low for 4-5 hours, or on high for 2-3 hours.
- Shred the chicken with two forks and stir it into the salsa in the slow cooker.
NOTES
- Adjust the cook time based on whether the chicken is fresh or frozen. For safety, use fresh or thawed chicken if cooking in the slow cooker.
- This shredded chicken is perfect for tacos, nachos, burritos, or any favorite Mexican-inspired dish—just add your favorite toppings!
