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Two-Ingredient Salsa Chicken (Instant Pot or Slow Cooker)

Instant Pot Shredded Salsa Chicken - Lexi's Clean Kitchen

4.8 from 4 reviews

Ingredients

Scale
  • 1 pound organic boneless skinless chicken breasts
  • Salt and pepper
  • 1 cup salsa of choice: regular or salsa verde

Instructions

  1. Season chicken with salt and pepper.
  2. Place chicken in the insert of your pressure cooker.
  3. Add in 1 cup of salsa.
  4. Press the Pressure Cook/Manual button, and the + or – button to select 20 minutes on high pressure.
  5. 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.
  6. Serve and enjoy with your favorite fixins! Make my homemade guacamole, for sure!

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

TIPS FOR BAKING

+ COOKING WITH PUMPKIN

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