Two-Ingredient Salsa Chicken (Instant Pot or Slow Cooker)
This two-ingredient Salsa Chicken recipe is made in the Instant Pot or Slow Cooker and is the perfect, easy meal prep recipe. It’s simple, fast, and makes the perfect shredded chicken to put on top of salads, in tacos, in burrito bowls, and so much more!
Two-Ingredient Salsa Chicken (Instant Pot or Slow Cooker)
If you love my shredded all-purpose chicken, you will love this easy salsa chicken. I use it in my freezer burritos, on top of salads, and on burrito bowls- to name a few! Use green salsa verde or your favorite red salsa for the easiest shredded chicken recipe ever! 
Shred with two forks and get ready to devour! 
How do you cook chicken to be shredded?
Use the slow cooker or the pressure cooker to make the best, and easiest shredded chicken!
Watch the video here:
How do you make shredded chicken for burritos?
I love using the slow cooker or the Instant Pot, but you can also poach your chicken on the stove-top! All three directions are below! 
The perfect meal prep addition that is so simple to prepare!
If you like this shredded salsa chicken recipe, try these other recipes:
- All-Purpose Shredded Chicken
- Freezer Burritos
- Instant Pot Chicken Cacciatore
- Instant Pot Chicken and Broccoli
- Instant Pot Taco Meat
Shredded Salsa Chicken (Instant Pot)
Ingredients
- 1 pound organic boneless skinless chicken breasts
- Salt and pepper
- 1 cup salsa of choice: regular or salsa verde
Directions
- Season chicken with salt and pepper.
- Place chicken in the insert of your pressure cooker.
- Add in 1 cup of salsa.
- Press the Pressure Cook/Manual button, and the + or - button to select 20 minutes on high pressure.
- Once done, turn the valve to venting for quick release. Once the silver pin drops has, carefully open the lid, remove chicken, and shred with two forks.
- Serve and enjoy with your favorite fixins! Make my homemade guacamole, for sure!
Recipe Notes
Slow Cooker Directions:
- Place chicken breasts in the insert of a slow cooker and cover with salsa.
- Cover and cook on high for 3 hours.
- Remove the chicken and shred with two forks.
Stovetop Directions:
- Place chicken breasts into a pot and pour in enough water to cover the chicken.
- Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
- Transfer chicken breasts to a bowl, allow to cool slightly, and shred the chicken meat with 2 forks!
Nutrition
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15 Responses
This looks like the perfect chicken to have on hand for meals all week long! Love how easy it is!
Josh makes this too! My boys love it!
I want my lunch to be like that!!
This looks SO SO easy!! Must try it ASAP
SO easy! Love it!
SUCH a great meal prep recipe!!
i should”t open your pages with an empty stomach.
They all look yummy……
Simple recipe that can be used for meals all week long.
Do you use jarred salsa or deli style salsa? Thanks!
Jar!
what time should you use if you double the chicken?
This is yummy mixed with a little sour cream and rice. Also you do NOT need to salt and pepper the chicken first. The salsa makes it salty enough!
For the stovetop directions, when/how do you add/use the salsa? Thanks!
Ok so I liked the sound of this but needed a one pot meal with baby on my hip and my crew ready to eat!!! I chopped the chicken into a few big pieces to shorten cooking time, threw in an extra cup of salsa, a cup of rice and cup of water, cooked for 8 mins on high, quick release, can of black beans mixed in once it was done, and topped with some shredded cheddar. I have the ninja foodi so I popped that broil lid on for 2 minutes and had an amazing casserole the family loved! Will be making this again.
I think the instructions are missing a step? It doesn’t say to put the salsa in the instant pot…