Description
This is the easiest and tastiest shredded chicken that you can serve in tacos (or other ways). The best part is that you can use frozen chicken and it takes about 2 minutes of prep time.
Ingredients
Scale
- 1/2 cup chicken broth (for Instant Pot version only)
- 1 1/2 pounds boneless skinless chicken breasts (can be frozen)
- 1/2 cup La Victoria green taco sauce
- 1 Tbsp McCormick’s Grill Mates Mojito Lime Marinade (it’s in a packet)
Instructions
For Instant Pot Version:
- Add ingredients: Add 1/2 cup chicken broth to the Instant Pot. Add in the chicken. Pour the taco sauce over the chicken. Sprinkle a tablespoon of the mojito lime marinade seasoning over the top of the chicken.
- Pressure cook: Cover the pot and make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes (for frozen chicken) or 10 minutes (for thawed chicken) on high pressure. When the time is up let the pot sit there for 10 minutes and then move the valve to venting.
- Shred chicken and serve: Open the pot and remove the chicken. Place on a cutting board. Shred the chicken and then return it to the juices in the pot. Stir the chicken into the juices and then serve the chicken on tacos, quesadillas, salad, burritos, etc.
For Slow Version:
- Add ingredients: Add the chicken into slow cooker. Pour the taco sauce over the chicken. Sprinkle a tablespoon of the mojito lime marinade seasoning over the top of the chicken.
- Slow cook: Cover the slow cooker and cook on low for about 3-4 hours for thawed chicken and 5-6 hours for frozen chicken.
- Shred chicken and serve: Open the slow cooker and remove the chicken. Place on a cutting board. Shred the chicken and then return it to the juices in the pot. Stir the chicken into the juices and then serve the chicken on tacos, quesadillas, salad, burritos, etc.
Notes
I used my 6 quart oval Kitchenaid slow cooker.*
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Chicken
- Method: Slow Cooker/Pressure Cooker
- Cuisine: Mexican