Mexican Instant Pot or Slow Cooker Chicken

Ingredients

  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 (4 ounce) can diced green chiles
  • 1 cup diced onion (I use frozen diced onion as a shortcut)
  • 2 lbs. boneless, skinless chicken breasts and/or thighs (fresh or frozen)
  • 1 (1 ounce) packet taco seasoning

Instructions

For the Slow Cooker:

  1. Place ½ of the tomatoes, half of the chilies, and half of the onion in the bottom of a slow cooker. Place chicken on top.
  2. Sprinkle taco seasoning over chicken. Add remaining tomatoes, chilies, and onion on top of chicken.
  3. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Use two forks to shred the chicken in the pot (it will practically fall apart), stir, and cook on HIGH for about 20 more minutes.

For the Instant Pot:

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  1. Place ½ of the tomatoes, half of the chilies, and half of the onion in the bottom of an Instant Pot or pressure cooker. Place chicken on top.
  2. Sprinkle taco seasoning over chicken. Add remaining tomatoes, chilies, and onion on top of chicken.
  3. Secure the lid on the pot. Close the pressure-release valve.
  4. Select “Poultry” or “Manual” setting. Set the time to 8 minutes for fresh chicken breasts, or 13 minutes for frozen chicken breasts. (These times are for typical 6-8 ounce chicken breasts. If yours are larger, add a couple of minutes.)
  5. When done, let the pressure naturally release for at least 5 minutes. After that, you can turn the valve to “vent” for quick release if you’re in a hurry, or continue natural release.
  6. Remove chicken to a cutting board. Chop with a knife or shred with two forks.
  7. Return chicken to pot, stir, and serve.