Mexican Chicken

by | 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
2
0
0
SP
Calories121kcal
5 from 1 vote

Mexican Chicken
Print Recipe
5 from 1 vote

Mexican Chicken

CourseMain Course
CuisineMexican
2
0
0
SP
Servings: 10
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 | Sodium: 511mg | Calcium: 25mg | Vitamin C: 9mg | Vitamin A: 524IU | Sugar: 3g | Fiber: 1g | Potassium: 258mg | Cholesterol: 33mg | Calories: 121kcal | Saturated Fat: 2g | Fat: 7g | Protein: 9g | Carbohydrates: 6g | Iron: 1mg

2 Comments

  1. Lori

    5 stars
    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!

    Reply
    • Lisa

      I’m glad you enjoyed it! I love how versatile this recipe is too!

      Reply

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