I’ve made this instant pot or slow cooker pineapple Mexican shredded chicken twice in the past week. That is really saying something, it’s so good!

a slow cooker full of shredded chicken in a salsa verde pineapple sauce

This Instant Pot or Slow Cooker Pineapple Mexican Shredded Chicken is definitely one of my new favorites but it’s also a result of being totally lazy, so ya know, there’s that too.

I’m just being totally honest with you. I was feeling a bit worn out and needed a quick and easy chicken recipe, especially a slow cooker chicken recipe or instant pot chicken recipe as I didn’t want to be stuck at the stove slaving away.

Instant Pot or Slow Cooker Pineapple Mexican Shredded Chicken

Lately when I create a slow cooker recipe I can’t help but test out instant pot recipes as well. It seems like many slow cooker users don’t yet have the instant pot, but most instant pot users have a crockpot still. This way, no matter which you prefer to use you’re totally covered.

Our Instant Pot or Slow Cooker Pineapple Mexican Shredded Chicken recipe is perfect for Cafe Rio style salads, burritos, tacos, enchiladas, burrito bowls or even just solo with sides like our Mango Bacon Guacamole.

This shredded chicken is a cinch to make. Here’s what you need:

  • Chicken Breasts
  • Chunky Salsa Verde
  • Crushed Pineapple
  • Heavy Cream
  • Coriander
  • Cumin
  • Smoked Paprika

Everything gets tossed into the instant pot or slow cooker and you walk away! That’s it!

a slow cooker full of shredded chicken in a salsa verde pineapple sauce

Shredded Chicken in an Instant Pot

Shredded chicken in an instant pot is an absolute breeze, but you do need to remember one thing, when it doesn’t have hours to simmer sauces don’t end up quite as thick.

To counter this, drain the liquid off of the salsa and pineapple as it’s just water any.

Place everything in the instant pot and set the valve to seal.

Heat to manual high pressure for 10 minutes and that’s it!

And if you haven’t seen our Instant Pot Cheat Sheet, go check it out!

Shredded Chicken in a Slow Cooker

Shredded chicken in the crockpot is a little different than the instant pot. The heavy cream and long cook time will help to thicken things up a bit. Because of this, don’t worry at all about draining the salsa and pineapple. It’s so easy to just dump everything in, give it a stir to evenly combine everything and keep things from sticking to the bottom and start!

We like to cook our chicken on low for 4-6 hours, but you could do high heat for 3-4 hours if you prefer.

a slow cooker full of shredded chicken in a salsa verde pineapple sauce

What Spices for Mexican Chicken?

What spices you use in Mexican Chicken totally depends on the dish you’re trying to create. A simple Mexican chicken could use just chili powder, cumin and salt and pepper while something more complex could take a huge list of ingredients.

This Shredded Mexican Chicken just uses Cumin, Smoked Paprika and a dash of Coriander. However, here’s a more complete list in case you want to try variations out.

  • Coriander
  • Cumin
  • Smoked Paprika
  • Chili Powder
  • Cayene
  • Red Pepper Flakes
  • Onion Powder
  • Garlic Powder
  • Mexican Oregano (or regular oregano)
  • Allspice
  • Adobo
  • Cilantro

Can You Use Frozen Chicken in an Instant Pot?

I know, once you’ve got the instant pot bug you quickly realize how little planning you can do and still totally pull off dinner. Because of this many people have ditched defrosting their meats, especially chicken. But can you use frozen chicken in an instant pot?

Yes, you really can! Now, frozen breasts have excess liquid and water so that means you might have more liquid than you planned on when it’s done.

Place the chicken in the instant pot with a little liquid to avoid the burn notice. Set the valve to seal and cook on high pressure for 12 minutes, allowing a natural release and then shredding as normal.

Can You Use Frozen Chicken in this Recipe?

This is one of those times I’d prefer you not use frozen chicken in this recipe. Because of the ice and water it makes for a less flavorful sauce. If you need to use frozen, cook the chicken first with the salsa, then drain off excess water, add the remaining ingredients and cook for another 5 minutes.

a slow cooker full of shredded chicken in a salsa verde pineapple sauce

Can You Used Tomatillo Salsa?

Salsa verde is the same as tomatillo salsa, but many are made in different ways. Please use whichever brand and heat you prefer in your family. All will make a delicious Mexican Shredded Chicken!

Can You Make this Chicken Ahead of Time?

Instant Pot or Slow Cooker Pineapple Mexican Shredded Chicken is a really great recipe to make ahead of time. You can even make it a whole day ahead of time and the flavor holds up really well for enjoying the next day.

  • How Long will Mexican Shredded Chicken keep in the fridge?

You can store this shredded chicken up to 4 days in a sealed container in the fridge. After this point you should really discard the meat as it could make you sick over time.

Chicken RECIPES

Looking for more CHICKEN recipes? 

More Crock Pot Recipes:

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Instant Pot or Slow Cooker Pineapple Mexican Shredded Chicken

4.52 from 27 votes
Servings: 8
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes

Description

I've made this instant pot or slow cooker pineapple Mexican shredded chicken twice in the past week. That is really saying something, it's so good!

Ingredients 

  • 4 Chicken Breasts, Boneless Skinless
  • 16 Ounce Salsa Verde, La Victoria Chunky
  • 8 Ounce Pineapple, Crushed
  • 1/2 Cup Heavy Cream
  • 1/4 teaspoon Coriander, Ground
  • 1/2 teaspoon Smoked Paprika
  • 1 teaspoon Cumin, Ground
  • Salt to taste

Instructions

Slow Cooker Instructions

  • In a slow cooker or crockpot set to low heat, add all of the ingredients, stirring to combine.
    4 Chicken Breasts, 16 Ounce Salsa Verde, 8 Ounce Pineapple, 1/2 Cup Heavy Cream, 1/4 teaspoon Coriander, 1/2 teaspoon Smoked Paprika, 1 teaspoon Cumin, Salt to taste
  • Place the lid on and allow to cook for 3 hours. Remove the chicken and shred it on a cutting board. Place back in the slow cooker for 1 more hour.
  • Serve!

Instant Pot Instructions

  • Drain the liquid off of the salsa and pineapple so there isn't too much in the instant pot.
    16 Ounce Salsa Verde, 8 Ounce Pineapple
  • In an instant pot, add all of the ingredients, stirring to combine.
    4 Chicken Breasts, 16 Ounce Salsa Verde, 8 Ounce Pineapple, 1/2 Cup Heavy Cream, 1/4 teaspoon Coriander, 1/2 teaspoon Smoked Paprika, 1 teaspoon Cumin, Salt to taste
  • Place the lid on, setting the valve to seal and turn the instant pot on to manual high pressure for 10 minutes.
  • Remove the chicken and shred it on a cutting board. Place back in the instant pot and toss with the sauce.
  • Serve

Notes

Store in a covered container of ziploc bag in the refrigerator for up to 4 day.

Nutrition

Serving: 1gCalories: 190kcalCarbohydrates: 9gProtein: 20gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 68mgSodium: 462mgFiber: 1gSugar: 7g
Author: Sweet Basil
Course: Mom's Best 100 Easy Chicken Recipes

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