This is my favorite way to make chicken at home, but then again I could eat Mexican food every day of the week.
If you do not have an InstaPot I will provide a crockpot alternative, just as easy, but you need a little more time.
Ingredients
- 1 lbs chicken breast (I use frozen)
- 1 can rotel (your choice, I love the chipotle and the original)
- 1 can chipotle peppers in adobo sauce
- 1 tsbp cumin
- 1 tbsp paprika
- 1 tbsp chili power (for a little extra flavor, I use chipotle chili powder)
- Sprinkle of Salt
- Optional: 1 tsp Cayenne pepper
Directions:
- In instapot place chicken, rotel, and spices, keep chipotle peppers in adobo for later.
- Set instapot to chicken (if yours has this setting) for 20 minutes.
- Once instapot opens, take chicken and place it in a mixing bowl. Pour liquid from instapot and the chipotle peppers in a sauce pot and heat to a simmer.
- While sauce is simmering, shred chicken using handheld or stand mixer on low.
- Once sauce is simmered use a blender or handheld blender to puree sauce.
- OPTIONAL: Take shredded chicken and sear in a pan with oil to get a little crispiness on the shredded chicken.
- Pour sauce over chicken, I normally pour all of the sauce, but if you like less sauce pour half and stir to see how covered the chicken is.
I love this chicken because it works in so many different ways. I use it to make taco salad (lettuce, black beans, chicken tinga, shredded cheese, jalapenos, and guac), quesadillas, and burritos. My fiance and I eat this at least once a week!
*************************************************************************************If making in the crockpot:
- Place all ingredients except for chipotle peppers in adobo sauce into crockpot.
- Cook for 4 hours on high.
- Repeat the reset of recipe the same.
Hold The Chips 