Instant Pot or Slow Cooker Pineapple Mexican Shredded Chicken
Servings: 8
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!
Equipment
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.
- 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.
- In an instant pot, add all of the ingredients, stirring to combine.
- 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 Facts
Instant Pot or Slow Cooker Pineapple Mexican Shredded Chicken
Amount Per Serving (1 g)
Calories 190
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Polyunsaturated Fat 3g
Cholesterol 68mg23%
Sodium 462mg20%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 7g8%
Protein 20g40%
* Percent Daily Values are based on a 2000 calorie diet.