Salsa Shredded Chicken
This easy Salsa Shredded Chicken recipe comes together with just six ingredients, and is made in the Instant Pot or Slow Cooker making it perfect for meal prep, game-day recipes or potluck!
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Servings: 8
Calories: 235kcal
Ingredients
- 2 lbs boneless chicken breast or chicken thighs - or a combo of both
- 1/2 cup salsa - store bought or homemade
- 1/2 cup chicken broth - or stock (can also use veggie broth/stock)
- 3 garlic cloves, smashed
- 1/3 cup ghee or butter - optional, but highly suggest if using chicken breast
- 1 tablespoon cumin powder
- salt and pepper, to taste
Instructions
Instant Pot (or electric pressure cooker)
- To your electric pressure cooker add all ingredients, stir to combine to make sure all ingredients are mixed well and that chicken is completely covered.
- Set to high pressure and cook on manual for 20 minutes.
- Allow pressure to release naturally for 8-10 minutes and then turn valve to release any remaining pressure. Make sure to use the back of a wooden spoon or thick hand towel to release remaining pressure.
- Shred chicken when tender with two forks. Season to taste with any salt and pepper, if desired.
Slow-Cooker Method
- Place chicken breasts in the bottom of your slow cooker. Top with remaining ingredients and mix to combine.
- Cover and cook on high 2-4 hours or low for 5-6 hours, until chicken is tender enough to easily shred with a fork. Shred chicken when tender and return to slow cooker.
Nutrition
Serving: 4oz | Calories: 235kcal | Carbohydrates: 3g | Protein: 23g | Fat: 14g
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