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:
Place chicken in the insert of your pressure cooker.
Season with salt and pepper.
Set to manual 20 minutes on high pressure.
Quick release, then once the valve has gone down, remove chicken and shred with two forks.
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These Meal Prep Freezer Burritos are one of my go-to make ahead meals for when I am meal prepping for myself or cooking for others and delivering meals! They are filling, loaded with protein, delicious veggies, and so customizable. Plus they are super easy to make!
These are also very freezer-friendly, which is a huge WIN! Make a batch, assemble, wrap them up, and toss them in a freezer for 2-3 months!
Salsa verde chicken & taco meat as the protein in these, and then all your favorite customizable fillings!
I always make these when I am cooking for a family (post-baby or when someone is sick). They are my go-to because it all comes together so easily, and they are DELICIOUS.
Plus, there is not much better than opening your freezer and realizing you have burritos waiting for you!
Don’t want them burrito style? Make them into meal prep bowls!
3 tablespoons salsa, you can use salsa verde as well
Optional: 1/2 teaspoon cayenne powder
Sautéd Peppers and Onions
2 teaspoons avocado oil, more if needed
1 red pepper, sliced
1 green pepper, sliced
1 white onion, sliced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
8-10 homemade tortillas, corn tortillas, flour tortillas (if making for non-gluten-free friends), or my favorite Siete tortillas (Siete tortillas are gluten-free and paleo-friendly!)
1-2 cups romaine lettuce, shredded
2 roma tomatoes, diced
1 cup shredded cheddar cheese, or cheese of choice
1/3 cup jalapenos
1 avocado, diced
1 14.5 ounce can black beans, drained and rinsed
1 lime, cut into wedges
1 cup salsa of choice
Make the slow cooker salsa chicken: Pat chicken dry and season with salt and pepper. Place in a slow cooker and add 2 cups of salsa verde, or just enough to coat the chicken. Set slow cooker to 4 hours on high. Check halfway through. Depending on how thick your chicken is, it might cook in less time.
Make the rice: Place all ingredients in an instant pot. Secure the lid and using the "MANUAL" setting, set the Instant Pot to 5 minutes on high pressure. Once five minutes is complete, let the Instant Pot slowly release pressure for at least 10 minutes. Turn the valve to release the remaining pressure after 10 minutes. Slowly take off the lid and fluff with a fork. Taste and adjust seasoning as desired. *If you do not have an Instant Pot, check below for stove-top directions!
While rice cooks, make the taco meat: Place all ingredients into a medium skillet over medium heat. Sauté until all of the meat is cooked and no pink remains. Taste and adjust seasoning as desired.
Make the sautéed peppers and onions: add oil to a medium skillet over medium-high heat. Once oil is hot add in peppers, onions, salt and pepper. Let cook until peppers are soft and onions are translucent. Set aside in a bowl until ready to assemble.
Rinse and drain the beans. Place in a bowl until ready to assemble.
Assemble: Place rice on the desired tortilla. Add either chicken or taco meat and any other add-ins you want! Fold in the sides, and then roll. Wrap in plastic wrap before freezing or eat right away. Wrapping with the gluten-free tortillas can be difficult. I recommend using less filling or making a taco bowl with the tortilla on the side. These will keep in the freezer for up to 2 months!
To reheat: If you’re comfortable with the microwave you can use that, but I like baking for about 8 minutes or so at 350ºF!
Mexican Rice on the stovetop: Place 2 cups of rice, 2 cups of water and sea salt in a saucepan. Cover and bring to a boil over high heat. Turn down heat and simmer on low until all of the water has dissolved. Add in the rest of the ingredients and mix well. Taste before setting aside until ready to assemble! Store the rest of the rice in a airtight container in the refrigerator for 4-6 days. Rice should be discarded if left at room temperature for more than 2 hours.