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Mexican Shredded Chicken (Instant Pot & Crock-Pot)

Avatar photoRhonda Cawthorn
Tender, juicy, and bursting with smoky Mexican flavor—this keto shredded chicken comes together fast in the Instant Pot or slow-cooks to perfection in the Crock-Pot.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Chicken
Cuisine Mexican
Servings 6
Calories 207 kcal

Ingredients
  

  • 1/2 cup water
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 3 teaspoons lime juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon chipotle powder
  • 2 garlic cloves chopped
  • 1/2 onion sliced thin
  • 1 jalapeño deseeded and roughly chopped
  • 1 can tomatoes with green chiles with juice

Instructions
 

  • Add the water, chicken, and lime juice to the pot.
  • Sprinkle the dry spices on top of the chicken, then add garlic, onion, and jalapeño.
  • Add the canned tomatoes with green chiles to the top, but do not stir.
  • For The Instant Pot: Close the lid and seal the vent. Cook on HIGH pressure for 15 minutes. Manually (naturally) release the steam.
  • For The Crock-Pot: Cook on Low for 5 hours or High for 3 hours.
  • Remove the chicken to a cutting board. Shred with two forks and return to juices until ready to use or serve.

Nutrition

Calories: 207kcalCarbohydrates: 2gProtein: 25gFat: 11gSaturated Fat: 3gSodium: 177mgFiber: 0.5g
Keyword clean mexican recipes, Keto Mexican chicken recipes, Keto Mexican recipes, mexican restaurant copycat recipe, mexican shredded chicken
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