Mexican Shredded Chicken
Ingredients
The chicken
-
2
lbs
boneless skinless chicken thighs
-
1
jar
salsa verde (12 oz jar)
-
1
can
green chiles (4 oz can)
-
½
tsp
sea salt
Toppings
-
¼
cup
red onion, chopped
-
to taste
cilantro, chopped
Instructions
- Place chicken, salsa, green chiles, and sea salt in the Instant Pot and secure the lid.
- Press the 'manual' or 'pressure cook' button and set the timer to cook for 10 minutes at high pressure.
- Once the time is up, let the pressure naturally release for 15 minutes, then release any remaining pressure.
- Remove the lid and shred the chicken in the Instant Pot with two forks, mixing it with the juices.
- Serve with cauliflower rice, greens, or in tacos, topped with chopped cilantro and red onion.
- For the slow cooker, follow the same first step, then cook on high for 3 hours or low for 6 hours, and shred the chicken in the slow cooker.
Nutrition Facts (estimated)
Servings
4
Calories
279
Total fat
9g
Total carbohydrates
2g
Total protein
43g
Sodium
0mg
Cholesterol
0mg
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