Ingredients
Equipment
Method
- Spray the interior of the Instant Pot with nonstick cooking spray or mist with olive oil to prevent sticking. Add the chicken and top with salsa. Cook for 8 minutes at high pressure. Shred the chicken with two forks or place into a stand mixer fitted with a paddle attachment and shred. Serve immediately or store in an airtight container in the refrigerator for up to 3 days or in the freezer for 3 months.
- Spray the interior of the Slow Cooker with nonstick cooking spray or mist with olive oil to prevent sticking. Add the chicken and top with salsa. Cook for 4 hours on high setting. Shred the chicken with two forks or place into a stand mixer fitted with a paddle attachment and shred. Serve immediately or store in an airtight container in the refrigerator for up to 3 days or in the freezer for 3 months.
Notes
- Tip 1: Store any leftovers in an airtight container. It keeps well in the refrigerator for up to 3 days.
- Tip 2: This dish freezes beautifully. Make sure to use a freezer-safe container or bag, and label it with the date.
- Tip 3: Serve it alongside a fresh salad or with tortilla chips and guacamole for a complete meal.
- Tip 4: Feel free to customize by adding spices like cumin or chili powder for an extra kick.
- Tip 5: Garnish with chopped cilantro, diced avocados, or fresh lime juice for added flavor.