3-Ingredient Mexican Shredded Chicken

Name: 3-Ingredient Mexican Shredded Chicken
Prep time: 3 min
Cook time: 45 min
Total time: 48 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 2.5 to 3 pounds boneless skinless chicken breasts (or thighs); 2 cups (16 ounces) salsa*, homemade or store-bought; 1 packet McCormick Original Taco Seasoning

This 3-Ingredient Mexican Shredded Chicken recipe is full of great flavor, easy to make in the Instant Pot or Crock-Pot, and perfect for tacos, burritos, quesadillas, salads and more!

⏱ 48 min 🔨 Prep 3min 🔥 Cook 45min 📊 Medium 🍽 8 servings ⭐ 4.9 (34) 👁 5

Ingredients

8 servings

2.5 to 3 pounds boneless skinless chicken breasts (or thighs)
2 cups (16 ounces) salsa*, homemade or store-bought
1 packet McCormick Original Taco Seasoning

Instructions

Add chicken, salsa and taco seasoning to the bowl of your Instant Pot, and toss briefly to combine. Close lid securely and set vent to “Sealing”. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 30 minutes. Cook. Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid. Continue with step 3 below.
Add chicken, salsa and taco seasoning to the bowl of your slow cooker, and toss briefly to combine. Cover and cook on high for 3-4 hours or on low for 6-8 hours until the chicken shreds easily with a fork.
Shred the chicken with two forks, then give the chicken a good toss with the remaining juices.
Serve immediately. Or store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

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