Mexican Chicken
by Lisa | Jun 3, 2020 | Dinner | 2 comments
Mexican Chicken is perfect for weekly meal-prep and planning and will make you the rockstar at your next potluck. This chicken recipe is a no-fuss way to get dinner on the table on those busy evenings — and it will please even your sneakiest eaters! It’s great for salads, tacos, burritos, and chimichangas, and partners well with Cilantro Lime Rice and Beans!
CourseMain Course
CuisineMexican
WW Points0
Calories121kcal
5 from 1 vote
Print Recipe
5 from 1 vote
Mexican Chicken
Servings: 10
Course Main Course
CuisineMexican
WW Points0
Calories121kcal
Author: Lisa
Ingredients
- 2 pounds chicken
- ¾ cup chicken stock
- 1 can Rotel Diced Tomatoes
- 1 oz Taco Seasoning (I used McCormick)
- 1 packet Sazon Goya Seasoning, Coriander & Annatto
- 1 cup Salsa
- ¼ cup jalapeno peppers, diced optional
Instructions
- Add broth, salsa, tomatoes, peppers, sazon seasoning, and taco seasoning to the inside pot of a pressure cooker, give a quick stir. Nestle the chicken into the saucy mix so it's almost covered.
- *Put the lid on the cooker and set the valve on seal. Set to high-pressure for 21 minutes do a 10 minute natural release, then release the pressure. Carefully remove the lid.
- Remove the chicken and shred using two forks or a hand mixer.
Notes
*If preparing in a slow cooker, add all ingredients to crockpot. Cover and cook on high for 4-hours or low for 6-hours (or until chicken falls apart)
This recipe freezes well. Cool completely and freeze in an airtight container for up to 6-months.
Nutrition
Serving: 3oz | Calories: 121kcal | Carbohydrates: 6g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 511mg | Potassium: 258mg | Fiber: 1g | Sugar: 3g | Vitamin A: 524IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 1mg
I have made the dish 3 times in about a month! Oh my goodnessssss…and I keep finding additional dishes to “create” with it! Keep on bringing us yummy goodness!
I’m glad you enjoyed it! I love how versatile this recipe is too!