Go Back
–+ servings
hand holding a freezer bag of shredded chicken over a white countertop

Shredded Mexican Chicken recipe (crock pot or instant pot)

Sheila
A few simple ingredients and some forethought and you can have shredded chicken on hand in your freezer to make multiple recipes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course dinner, supper
Cuisine Mexican
Servings 6 servings
Calories 182 kcal

Equipment

  • crock pot or slow cooker
  • instant pot

Ingredients
  

  • 2 lb chicken breast boneless, skinless
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1 tsp oregano dried leaves not powdered
  • 1/4 tsp garlic powder
  • 1 can original Rotel diced tomatoes with green chilis

Instructions
 

  • Remove chicken from packaging and cut off any excess fat or tendons. Place in slow cooker or instant pot.
  • Sprinkle seasonings over top of chicken.
  • Pour can of Rotel diced tomatoes with green chilis over chicken. Using tongs flip chicken around so that the spices and tomatoes get mixed around. You can also use a fork to do this.
  • CROCK POT: if using a crock pot or slow cooker cook time will be 4 - 5 hours on high or 6-7 on low for two pounds of meat. If you double or triple this recipe then your cook times will be on the higher end of the cooking times. Meat should fall apart easily when you take a fork to it.
  • INSTANT POT: if using an instant pot follow directions above, place lid on, move the steam valve release to closed position, use pressure cooking mode on high for 20 minutes. After chicken is done cooking let pressure come down, release valve.
  • For both slow cooker and instant pot - remove chicken from cooker and place on a baking sheet, use forks or tongs to shred meat. Remove some of the tomatoes and juice from cooker, about 1 cup or more depending on how much chicken you have prepared and pour it over shredded chicken.
  • Allow to cool before placing in airtight freezer safe containers. This can be frozen for up to 3 months. Or it can be kept in the refrigerator in a airtight container for up to 4 days.

Notes

Shredded Mexican chicken can be used for tacos, burrito bowls, quesadillas, nachos, for meat in enchilada recipes, the sky is the limit. 
For easy calculations I have used 2 pounds for this recipe making it easy to multiply. I often will make 6-8 pounds of this chicken at a time usually in the instant pot. 

Nutrition

Serving: 6ouncesCalories: 182kcalCarbohydrates: 2gProtein: 33gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 97mgSodium: 677mgPotassium: 613mgFiber: 1gSugar: 1gVitamin A: 146IUVitamin C: 2mgCalcium: 11mgIron: 1mg
Keyword burrito bowl, chicken, chili powder, crock pot, cumin, easy, freezer meal, garlic, instant pot, meal prep, Mexican, nachos, quesadilla, slow cooker, tacos
Tried this recipe?Mention @eat2gather or tag #eat2gather!