Mexican Instant Pot or Slow Cooker Chicken

One of the easiest, healthiest, and most versatile dinners that you’ll make all year, this Mexican Instant Pot or Slow Cooker Chicken is going to become a staple in your regular meal prep routine!  It’s high in protein, it’s low in calories, and it only requires 5 ingredients!

This is another reader’s favorite recipe — and you’re about to see why…

When Rachel participated in my free 5-Day Meal Planning Challenge last year (you can sign up any time HERE), she shared this delicious (and easy) Mexican-seasoned slow cooker chicken recipe with the other Challengers in our closed Facebook group.

I figured that if it was one of Rachel’s favorites, then it must be good! One look at the list of ingredients (and the simple prep) and I knew that it would be a winner in our house, too.

Since sharing is caring, I’ll let you in on the secret as well!

This is an awesome dump-and-go slow cooker chicken dish, since you can toss all of the ingredients in your Crock Pot in the morning and go on about your day. There’s no prep work necessary, and it takes advantage of just a handful of simple pantry staples.

I have since tested Rachel’s original recipe in my Instant Pot as well, so I’m sharing those instructions below too.  You can use whichever appliance you prefer, based on the amount of time that you have.  If you need a dinner in less than 30 minutes, the pressure cooker will save the day.

Have more time to let it simmer?  You’re going to love this slow cooker chicken!

In addition to the fact that it’s easy and healthy, this Mexican-inspired dish is so incredibly versatile! Here are just a few ways that Rachel (and I) enjoy the perfectly tender, juicy, and zesty meat:

• Piled on top of a bed of lettuce for a Chicken Taco Salad (add cheese, sour cream, green onions, olives, and any other fixin’s that you love);
• Stuffed inside of burritos;
• Tucked into taco shells;
• Toasted inside cheesy chicken quesadillas;
• Sitting on top of fluffy white rice (or cauliflower rice, if you’re looking for a grain-free dinner);
• Garnishing a giant tray of Chicken Nachos…

and there are probably about a zillion additional ways to use the slow cooker chicken, so do what works best for you!

Oh! One more thing — this Instant Pot or Slow Cooker Chicken can be prepared in advance for even quicker last-minute meals.  Store it in an airtight container in the refrigerator for a few days or in the freezer for up to 3 months.  Just reheat the meat in a saucepan over low heat (or in the microwave).

Thanks to Rachel for sharing this delicious dinner with all of us. I hope that you enjoy it!

MEXICAN INSTANT POT OR SLOW COOKER CHICKEN

5 from 1 vote

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Mexican Instant Pot or Slow Cooker Chicken

Course Dinner

Cuisine Mexican

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4 servings

Calories 315 kcal

Author The Seasoned Mom

Ingredients

• 1 14.5 ounce can fire-roasted diced tomatoes
• 1 4 ounce can diced green chiles
• 1 cup diced onion I use frozen diced onion as a shortcut
• 2 lbs. boneless skinless chicken breasts and/or thighs (fresh or frozen)
• 1 1 ounce packet taco seasoning

Instructions

For the Slow Cooker:

1. Place ½ of the tomatoes, half of the chilies, and half of the onion in the bottom of a slow cooker. Place chicken on top.
2. Sprinkle taco seasoning over chicken. Add remaining tomatoes, chilies, and onion on top of chicken.
3. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Use two forks to shred the chicken in the pot (it will practically fall apart), stir, and cook on HIGH for about 20 more minutes.For the Instant Pot:
4. Place ½ of the tomatoes, half of the chilies, and half of the onion in the bottom of an Instant Pot or pressure cooker. Place chicken on top.
5. Sprinkle taco seasoning over chicken. Add remaining tomatoes, chilies, and onion on top of chicken.
6. Secure the lid on the pot. Close the pressure-release valve.
7. Select “Poultry” or “Manual” setting. Set the time to 8 minutes for fresh chicken breasts, or 13 minutes for frozen chicken breasts. (These times are for typical 6-8 ounce chicken breasts. If yours are larger, add a couple of minutes.)
8. When done, let the pressure naturally release for at least 5 minutes. After that, you can turn the valve to "vent" for quick release if you're in a hurry, or continue natural release.
9. Remove chicken to a cutting board. Chop with a knife or shred with two forks.
10. Return chicken to pot, stir, and serve.

Nutrition Facts

Mexican Instant Pot or Slow Cooker Chicken

Amount Per Serving (1 /4 of the recipe)

Calories 315 Calories from Fat 26

% Daily Value*

Total Fat 2.9g 4%

Saturated Fat 0.8g 4%

Cholesterol 132mg 44%

Sodium 1093mg 46%

Total Carbohydrates 15.5g 5%

Dietary Fiber 2.5g 10%

Sugars 4.3g

Protein 53.3g 107%

* Percent Daily Values are based on a 2000 calorie diet.