Mexican Chicken
Servings: 10
Calories121kcal
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