Shredded Salsa Chicken Recipe
Tender chicken cooked with salsa makes an easy shredded chicken for tacos, bowls, or sandwiches.
Servings: 4 servings
Ingredients
- 4-6 pieces boneless skinless chicken breasts
- 2 cups salsa
Instructions
- Lightly spray the inside of the Instant Pot with nonstick cooking spray or brush with a little oil to prevent sticking.
- Place the chicken breasts in the Instant Pot and pour the salsa evenly over the top.
- Seal and cook at high pressure for 8 minutes, then allow a natural or quick release per your pressure cooker instructions.
- Remove the chicken and shred with two forks or use a stand mixer fitted with the paddle attachment to shred until tender.
- Alternatively, for a slow cooker: spray the slow cooker, add the chicken, top with salsa, and cook on high for 4 hours until the chicken shreds easily.
- Serve the shredded salsa chicken immediately or cool and store as desired.
Equipment
- Instant Pot or pressure cooker
- Slow cooker (optional)
- Nonstick cooking spray or oil
- Two forks or stand mixer with paddle
Notes
- Use 4 chicken breasts for smaller servings or 6 for larger or leftovers.
- Adjust salsa amount to preference for sauciness or spice.
- Shred with a stand mixer for hands-free shredding.
- Ensure chicken reaches safe internal temperature before serving.