Description
Easy Mexican Chicken Crock Pot Recipe delivers a flavor explosion in your kitchen. Effortlessly prepared, it’s perfect for busy nights.
Ingredients
Scale
- 1 tablespoon Liquid smoke
- 1/4 cup Brown sugar
- 1 cup Mild salsa
- 1 teaspoon Ground chipotle chili pepper
- 2 pounds Boneless skinless chicken breasts or thighs
Instructions
- Prepare Chicken: Start by placing the chicken in your Instant Pot. Make sure it’s evenly spread out for even cooking.
- Mix Ingredients: In a bowl, combine liquid smoke, brown sugar, mild salsa, and ground chipotle chili pepper. Stir well until the brown sugar is dissolved.
- Add Sauce: Pour the mixture over the chicken in the pot, making sure each piece is coated with that delicious sauce.
- Cook Chicken: Seal the Instant Pot and set it to cook on high pressure for 13 minutes. Once completed, allow it to naturally release for 15 minutes.
- Shred Chicken: Open the pot carefully, and shred the chicken using two forks right in the pot. It should be tender and juicy.
- Second Cook: Return the shredded chicken to the pot and cook for an additional 5 minutes, allowing it to soak up more flavor.
- Drain Liquid: Use a strainer to drain any excess liquid. Gently press down on the chicken to remove extra moisture, making it easier to serve.
- Cook Rice: Use the drained liquid plus additional water to cook rice according to your recipe or package instructions for a flavorful side.
- Serve with Flair: If desired, stir in enchilada sauce after draining the chicken before serving over rice or in tortillas for a delightful meal!
Notes
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Main Dish
- Method: Crock Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Mexican Chicken Crock Pot