Simple Shredded Salsa Chicken
With only 5 ingredients, make this Simple Shredded Salsa Chicken on the stove top or pressure cooker for nachos, burritos, tacos, and more.
Equipment
- Pressure Cooker e.g. Instant Pot (optional)
- skillet with lid
Ingredients
- 12 oz salsa
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper (ground)
- 1 teaspoon chili powder
- 24 oz. chicken tenderloins (or chicken breasts)
Instructions
Skillet Method
- Preheat your skillet over medium-high heat.
- Add the salsa and spices and stir well to combine. Nestle your chicken pieces into the salsa and bring the mixture back to a simmer.
- Cover with a lid and reduce the heat to maintain a constant simmer. Cook for 7 minutes. Check that the thickest part of the chicken has reached 165°F and remove the skillet from the heat.
- Remove the chicken from the sauce and shred it. Add it back to the sauce and stir to coat. Taste for salt and adjust if needed. Serve.
Pressure Cooker Method
- Add the salsa and the spices to the insert of the pressure cooker and mix well.
- Add the chicken pieces in a single layer.
- Lock the lid in place and cook the chicken with manual high pressure for 10 minutes. Quick release the pressure.
- Remove the chicken from the sauce and shred it. Add it back to the sauce and stir to coat. Taste for salt and adjust if needed. Serve.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Nutrition Facts
Calories: 223kcalCarbohydrates: 7gProtein: 38gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 109mgSodium: 764mgPotassium: 869mgFiber: 2gSugar: 3gVitamin A: 608IUVitamin C: 4mgCalcium: 35mgIron: 1mg
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