Ah, tacos—the universal comfort food that never fails to excite, right? I mean, who can resist a warm, soft tortilla cradling perfectly seasoned goodness? Speaking of which, let’s talk shredded chicken.
Now, I’ve always believed that the best recipes are the ones that don’t make you sweat in the kitchen. That’s why this 3-ingredient Mexican shredded chicken is my go-to when I crave simplicity with a side of fiesta flair. It’s like the culinary equivalent of a good friend who knows when to talk and when to just sit in comfortable silence.
Toss it in the slow cooker, let it work its magic, and voilà—taco night is saved without breaking a sweat! Sometimes I wonder if this recipe is secretly watching over me like a culinary guardian angel, ready to swoop in when I’m too tired to think, let alone cook. Anyway, enough drama—grab your tortillas and let’s get this fiesta started.
Steps
- Place chicken, salsa, and taco seasoning in the Instant Pot, and gently mix them together. Secure the lid, set the vent to “Sealing,” and select “Manual” mode, adjusting to 30 minutes on high pressure. Once cooking is complete, carefully quick release the pressure and remove the lid.
- For the Crock-Pot method, combine chicken, salsa, and taco seasoning in the slow cooker and mix briefly. Cover and cook on high for 3-4 hours or on low for 6-8 hours until the chicken is tender enough to shred easily with a fork.
- Once the chicken is cooked, use two forks to shred it thoroughly. Mix the shredded chicken with the remaining juices in the pot to enhance flavor and thicken the sauce as it cools.
- Serve the shredded chicken immediately, or store it in an airtight container in the refrigerator for up to three days. You can also freeze it for up to three months for later use.
Ingredients
- Boneless chicken breasts or thighs
- Salsa (any preferred type)
- McCormick Original Taco Seasoning
FAQ
- Can I use chicken thighs instead of chicken breasts for this recipe?
- Yes, you can use boneless chicken thighs instead of breasts in this recipe. Both options work well and will result in tender, juicy shredded chicken.
- What type of salsa is recommended for this recipe?
- You can use any salsa you prefer, whether it’s homemade or store-bought. Both types work great, so choose your favorite!
- What should I do if I receive a “burn” message on my Instant Pot?
- If you encounter a “burn” message while using your Instant Pot, consider adding an extra 1/2 cup of water if your salsa is particularly thick or chunky to prevent this issue.
- How long can I store the cooked shredded chicken?
- Once prepared, you can store the shredded chicken in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months.
- What are some serving suggestions for this Mexican shredded chicken?
- This versatile shredded chicken can be used in tacos, quesadillas, enchiladas, burritos, nachos, tostadas, salads, tamales, chilaquiles, and huevos rancheros.
Tips
- Choose the Right Salsa: For optimal flavor, use your favorite salsa, whether it’s homemade or store-bought. If you prefer a chunkier texture, consider adding an extra 1/2 cup of water to prevent any “burn” message in the Instant Pot.
- Shredding Tip: When shredding the chicken, use two forks and ensure you toss the meat well in the juices. This will help the chicken absorb more flavor and moisture, resulting in a juicier dish.
- Versatile Serving Options: This shredded chicken is incredibly versatile. Consider using it in tacos, burritos, or salads, and pair it with guacamole or a Mexican Caesar Salad for a complete meal.
- Storage Advice: Store any leftover shredded chicken in an airtight container in the refrigerator for up to three days or freeze it for up to three months for a quick meal option in the future.
Equipment
- Ingredient Mexican Shredded Chicken, you might need the following main equipment that might not be commonly found at home and could be purchased on Amazon:
- Instant Pot (Pressure Cooker) – If you plan to use the Instant Pot method.
- Crock-Pot (Slow Cooker) – If you plan to use the Crock-Pot method.
