Easy Mexican Chicken

  • Currently 4/5
  •  
  •  
  •  
  •  
  •  
This extremely simple, and versatile dump and start meal (my favorite!) is from theseasonedmom.com. It takes just 5 ingredients dumped into your slow cooker - if you have time to let or simmer all day; or in your Instant Pot for a quick weeknight meal.
Ingredients
1 (14.5 oz) can fire-roasted diced tomatoes
1 (4 oz) can diced green chilies
1 cup frozen diced onions
2 lbs boneless, skinless chicken breasts and/or thighs (fresh or frozen)
1 (1 oz) packet taco seasoning
 
Directions
1. Place half the tomatoes, half the chilies, and half the onion in the bottom of a slow cooker or pressure cooker. Place the chicken on top. Sprinkle the chicken with the taco seasoning. Top with the remaining tomatoes, chilies, and onion.
2. For the slow cooker: Cook on LOW for 6-8 hours, or HIGH for 3-4 hours. When cook time is finished, 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.
3. For the Instant Pot: Secure the lid on the pot and close the pressure release valve. Select the "Poultry" or "Manual" setting. Set the time to 8 minutes for fresh chicken, or 13 minutes for frozen. (These times are typical for 6-8 oz chicken breasts. If yours are larger, add a few more minutes). When done, let the pressure naturally release for at least 5 minutes. After that, you can turn the valve to "Release" if you're in a hurry, or continue to let the pressure naturally vent. Remove the chicken to a cutting board and cut or shred. Return it to the pot, stir, and serve.
 
Notes:
Yield: 4 servings

Serving Suggestions:
- Piled on a bed of lettuce for a chicken salad toured with your favorite fixings (such as cheese, green onions, sour cream, olives, etc.).
- Stuffed inside of burritos
- Tucked into taco shells
- Toasted inside cheesy quesadillas 
- Sitting on top of fluffy rice (or cauliflower rice)
- Garnishing a giant tray of nachos

* If using frozen chicken, or other ingredients, thaw before cooking.

* You can add veggies, or use different herbs or seasonings to change things up.

* Store leftovers in an airtight container in the fridge up to 3 days, or the freezer up to 3 months.
Categories:
Cuisine   MexicanDish   Main Dish
Main Ingredient   PoultryPrep Time   less than 15 minutes
Features   Dairy-Free, Diabetic-Friendly, Low-Calorie, Low-Carbohydrate, Low-Fat, Wheat/Gluten-Free




More recipes like this one...