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Shredded Mexican Chicken (Instant Pot and Slow Cooker) Recipe

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4.2 from 81 reviews

This Shredded Mexican Chicken recipe lets you easily prepare flavorful, tender chicken using either an Instant Pot or a Slow Cooker. The chicken is cooked with fire-roasted diced tomatoes, smoky chipotle peppers, and a blend of spices to create a rich, mildly spicy sauce. Perfect for tacos, burritos, salads, or meal prep, this dish is simple to make and customizable to your preferred spice level.

  • Total Time: 30 minutes (Instant Pot) or 4 hours 10 minutes (Slow Cooker)
  • Yield: 6 servings

Ingredients

Sauce Ingredients

  • 14.5 ounces canned fire-roasted diced tomatoes (1 can)
  • 5 chipotle peppers in adobo sauce (use 2 peppers for a less spicy version)
  • 2 tablespoons brown sugar (omit for low-carb version)
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 garlic cloves, minced
  • 1 tablespoon fresh lime juice (juice from ½ lime)

Main Ingredient

  • 3 pounds skinless boneless chicken breast

Instructions

  1. Prepare the Sauce Mixture: Add the canned fire-roasted diced tomatoes and chipotle peppers to the Instant Pot or slow cooker. Mash the peppers with a rubber spatula or wooden spoon to evenly distribute the heat. Add minced garlic, salt, pepper, oregano, cumin, smoked paprika, lime juice, and brown sugar (omit brown sugar for a low-carb diet) and stir to combine the sauce thoroughly.
  2. Add Chicken: Place the chicken breasts into the sauce mixture, turning to coat them well with the sauce to ensure flavor is absorbed throughout the cooking process.
  3. Instant Pot Cooking: Seal the Instant Pot lid and set it to high pressure for 20 minutes with the steam release valve in the “Sealing” position. Note that the Instant Pot will take about 10-15 minutes to come to pressure before the cooking timer starts. After cooking, carefully release the pressure manually by turning the valve to “Venting,” watching out for hot steam. Remove the lid.
  4. Slow Cooker Cooking: Cover the slow cooker with its lid and cook on low for 4 hours. Check chicken doneness by testing if it shreds easily with a fork. Avoid overcooking as it may make the texture less ideal.
  5. Shred the Chicken: Transfer the chicken breasts from either cooking method to a large platter or cutting board. Use two forks to shred the chicken, leaving some pieces chunkier for texture balance.
  6. Prepare the Sauce: Use an immersion blender directly in the Instant Pot (or transfer the sauce to a blender) to puree the remaining tomato and pepper mixture. This thickens and yields just over 2 cups of sauce.
  7. Combine Chicken and Sauce: Place the shredded chicken in a large bowl and pour half of the pureed sauce over it. Gently fold the sauce into the chicken, adding more sauce if desired to keep the chicken moist and flavorful. Serve warm with desired sides or toppings.

Notes

  • If you’re short on time, pressure cook the chicken for 10 minutes; it will be fully cooked but less easily shredded.
  • Cooking for 15 minutes under pressure results in chicken that shreds with some effort.
  • For perfectly moist and easily shreddable chicken, 20 minutes of high pressure cooking is recommended.
  • Extending pressure cooking to 30 minutes makes shredding effortless but can lead to drier chicken.
  • Omit brown sugar if following a low-carb diet.
  • Adjust the number of chipotle peppers for spice preference.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes (Instant Pot) or 4 hours (Slow Cooker)
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Mexican

Find it online: https://flavorhug.com/shredded-mexican-chicken-instant-pot-and-slow-cooker-recipe/