A simple Mexican shredded chicken made in the slow cooker with only three ingredients. This recipe makes such tender and flavorful chicken, you'd never guess it was so easy!
Cover and cook on low for 5 hours, or on high for 3 hours.
Shred the chicken, either with two forks or with a hand mixer. See Note for more detail.
To easily shred chicken, beat with a hand mixer on low speed. Alternately, transfer cooked chicken breasts to a stand mixer and beat on low or medium speed with the paddle attachment.
If you're on a Whole30, make sure both your salsa and your taco seasoning are compliant.
To make this recipe in the Instant Pot, combine all ingredients in the Instant Pot and stir. Do not add water. Seal and cook High Pressure for 20 minutes. Quick Release, shred the chicken breasts, then return chicken to Instant Pot. Cook on Sauté mode for a few minutes until liquid is absorbed.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There's no added sugar to these wines, and they're all much lower in carbs, calories, and sugar. For me, there's no headache or fogginess the next day!
This recipe is packed with Mexican spice and flair, so you can get away with a variety of wine pairings. I recommend: