Mateo's Salsa Chicken
By Stephanie Ganz
-
Quantity:
4 servings
Once you realize how easy it is to whip up this salsa chicken, either in the Instant Pot or the slow cooker, you’ll find yourself making it weekly, adding the leftovers to soups, quesadillas, and grain bowls all week long. All it takes is a jar of salsa and some boneless, skinless chicken breasts, and you’ve got a dish that’s versatile and full of flavor. The first night I make this recipe, I like to serve it over black beans and rice, with a selection of toppings for everyone to choose from, and then I pack up the leftovers for lunches throughout the week.
Ingredients
4 Boneless, Skinless Chicken Breast
2 Cups Medium Mateo's Salsa
Optional
1 Cup Shredded Mexican Cheese Blend (optional)
¼ Cup Sour Cream (Optional)
Garnishes as Desired
Cilantro, Chopped Red Onion, Sliced Jalapenos, Lime Wedges, Corn Chips
Instructions
-
For the slow cooker: Place chicken breasts in the slow cooker, and combine with 2 cups salsa. Cook on high for four hours (or low for six hours), or until the chicken shreds easily.
-
For the Instant Pot: Place chicken breasts in the Instant Pot, and combine with 2 cups salsa. Place the lid on the Instant Pot, and set the steam release knob to Sealing. Select Pressure Cook/Manual for 12 minutes. When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then release the remaining pressure by turning the steam release knob to Venting.
-
To finish: Remove chicken to a bowl, and use two forks to shred. Serve immediately with cheese, sour cream, tortilla chips, and your choice of toppings. Or, refrigerate in an airtight container for up to five days.
