Description
An easy and flavorful shredded salsa chicken made in the Crockpot or Instant Pot. Perfect for tacos, bowls, or lettuce wraps with your favorite toppings.
Ingredients
Scale
For the Chicken
- 2 lbs chicken breast or thighs
- 1 cup salsa (any kind)
- ½ cup water (or chicken broth for added flavor)
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp ground coriander (optional but recommended)
- ¼ tsp cayenne pepper (adjust to spice preference)
- ½ tsp sea salt
- ¼ tsp black pepper
To Serve
- Corn or flour tortillas, lettuce leaves, or rice for bowls
- Toppings: diced tomatoes, avocado, red onion, jalapeños, fresh cilantro, shredded cheese, lime wedges, Greek yogurt or sour cream
Instructions
- Crockpot Method: Add chicken, salsa, water, and spices into a crockpot. Cook on LOW for 6–7 hours or HIGH for 4–5 hours. Remove chicken and shred using forks. Return shredded chicken to crockpot and cook an additional 30 minutes on LOW. Serve in tortillas, lettuce wraps, or bowls with toppings.
- Instant Pot Method: Add all ingredients to the Instant Pot. Set to HIGH PRESSURE for 14–16 minutes (depending on chicken thickness). Allow natural pressure release for 10 minutes, then quick release. Shred chicken in the pot. Use sauté mode to reduce liquid if needed. Serve warm with toppings.
Notes
This shredded chicken is versatile—use leftovers for quesadillas, burrito bowls, or even salads. Adjust cayenne to control spiciness.
- Prep Time: 10 minutes
- Cook Time: 7 hours (Crockpot) or 16 minutes (Instant Pot)
- Category: Main Course
- Method: Slow Cooker or Instant Pot
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 6g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg
Keywords: salsa chicken, shredded chicken tacos, crockpot chicken, instant pot chicken