Easy Salsa Chicken (Pressure Cooker or Slow Cooker)

5 from 1 vote

Easy Salsa Chicken (Pressure Cooker or Slow Cooker)

This couldn’t be easier. Use your favorite salsa as a sauce to cook chicken breasts in and then shred them to make a delicious and fast Mexican-inspired main. I like to serve this with sour cream and a bit of cheese or guacamole.

Course Main Course

Cuisine Latin American, Mexican

Keyword Chicken, dairy-free, dinner, easy, egg-free, fast, Latin American, lunch, main, mexican, nut-free, protein sparing modified fast, PSMF, salsa

Prep Time 5

Cook Time 20

Total Time 30

Servings

Calories 365kcal

Author Jenny Ross

Ingredients

3 pounds chicken breasts or thighs
13 ounces salsa store bought
salt and pepper to taste

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Instructions

Add the chicken to the pressure cooker. Season generously with salt and pepper then pour in the salsa. Seal and cook on high for 20 minutes with natural release. Alternatively, you can cook this in a slow cooker on low for 6-8 hours or high for 3-4 hours, until the breasts shred easily.
Shred with two forks (or transfer to a bowl and use a handheld mixer - it shreds it quickly). Adjust salt to taste and serve.

Nutrition