This easy Salsa Shredded Chicken recipe comes together with just six ingredients, and is made in the Instant Pot or Slow Cooker making it perfect for meal prep, game-day recipes or potluck!
If you love my easy Buffalo Shredded Chicken in the slow-cooker, than you’ll LOVE this easy Mexican Shredded Chicken made in your Instant Pot (electric pressure cooker) or slow-cooker.
Ingredients for salsa chicken
My favorite thing about this recipe is that you just dump everything in and get on with your day.
- 2 lbs boneless chicken breast or chicken thighs (or a combo of both)
- 1/2 cup of your favorite salsa (store bought or homemade)
- 1/2 cup chicken broth
- 4 garlic cloves
- 1/3 cup ghee or butter
- 1 tablespoon cumin
- salt and pepper
What kind of salsa is best for this recipe
You can use any salsa you like—red or green; mild, medium, or hot, depending on your spice preference. Chunky salsa adds more texture, while smooth salsa creates a saucier shredded chicken.
I use my homemade blender salsa often and is on the smoother side. But use what you like.
HOW TO SERVE SHREDDED CHICKEN
There are loads of ways to serve Salsa Shredded Chicken – my personal favorite way is over a quick salad with my dairy-free ranch dip and a few tortilla chips on top for crunch.
- tacos (obvi)
- tostadas
- in your favorite salad
- burrito bowls
- nachos
- in a baked potato
- in a sweet potato
STORAGE TIPS
- To Reheat. Place leftovers in a microwave-safe bowl or on a plate and reheat gently in the microwave until warm. You can also reheat in a small sauté pan on medium heat, until warm.
- To Store. Refrigerate leftovers in an airtight storage container for up to 4-days.
- To freeze. You can store in an airtight container or resealable or vacuum sealed bag for up to 3-months. Thaw overnight before reheating.
more easy recipe ideas
- instant pot baked potatoes
- slow-cooker buffalo chicken
- how to cook a whole chicken in the instant pot
Salsa Shredded Chicken
Ingredients
- 2 lbs boneless chicken breast or chicken thighs - or a combo of both
- 1/2 cup salsa - store bought or homemade
- 1/2 cup chicken broth - or stock (can also use veggie broth/stock)
- 3 garlic cloves, smashed
- 1/3 cup ghee or butter - optional, but highly suggest if using chicken breast
- 1 tablespoon cumin powder
- salt and pepper, to taste
Instructions
Instant Pot (or electric pressure cooker)
- To your electric pressure cooker add all ingredients, stir to combine to make sure all ingredients are mixed well and that chicken is completely covered.
- Set to high pressure and cook on manual for 20 minutes.
- Allow pressure to release naturally for 8-10 minutes and then turn valve to release any remaining pressure. Make sure to use the back of a wooden spoon or thick hand towel to release remaining pressure.
- Shred chicken when tender with two forks. Season to taste with any salt and pepper, if desired.
Slow-Cooker Method
- Place chicken breasts in the bottom of your slow cooker. Top with remaining ingredients and mix to combine.
- Cover and cook on high 2-4 hours or low for 5-6 hours, until chicken is tender enough to easily shred with a fork. Shred chicken when tender and return to slow cooker.
Nutrition
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I’m dairy free…is avocado oil and okay substitute for the butter or is it better to just leave it out and use chicken thighs?
Hi Jen. Avocado oil is fine! Let me know how it turns out – hope you enjoy!
This was so easy, I didn’t have broth so used used water and it was great
So good to know, Jen!