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servings
US Customary
Metric
Instant Pot or Slow Cooker Pineapple Mexican Shredded Chicken
Prep Time:
5
minutes
Cook Time:
4
hours
Total Time:
4
hours
5
minutes
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
Instant Pot
Slow Cooker
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
US Customary
-
Metric
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
8g
12%
Saturated Fat 4g
25%
Polyunsaturated Fat 3g
Cholesterol
68mg
23%
Sodium
462mg
20%
Carbohydrates
9g
3%
Fiber 1g
4%
Sugar 7g
8%
Protein
20g
40%
* Percent Daily Values are based on a 2000 calorie diet.