3-Ingredient Mexican Shredded Chicken Recipe

3-Ingredient Mexican Shredded Chicken Recipe

How To Make 3-Ingredient Mexican Shredded Chicken

A delicious Mexican-inspired dish that would leave you coming for seconds! This 3-ingredient shredded chicken recipe is wonderfully juicy and flavorful.

Preparation: 10 minutes
Cooking: 8 hours
Total: 8 hours 10 minutes



  • 3lbchicken breastsboneless, skinless (or thighs)
  • 2cupssalsa(16 oz) homemade or store-bought
  • 1pkgtaco seasoning


  1. In a crockpot, add chicken, salsa and taco seasoning to the bowl of your slow cooker, and toss briefly to combine.

  2. Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours until the chicken shreds easily with a fork.

  3. Shred the chicken with two forks, then give the chicken a good toss with the remaining juices.

  4. Serve immediately.

Alternative Method: For using an Instant Pot, add chicken, salsa and taco seasoning to the bowl of your Instant Pot, and toss briefly to combine.  Close lid securely and set vent to “Sealing”. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 30 minutes. Cook. Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid. Continue with step 3 below. Storing: Store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.


  • Calories: 313.11kcal
  • Fat: 15.89g
  • Saturated Fat: 4.56g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 6.52g
  • Polyunsaturated Fat: 3.42g
  • Carbohydrates: 4.73g
  • Fiber: 1.23g
  • Sugar: 2.57g
  • Protein: 36.52g
  • Cholesterol: 108.86mg
  • Sodium: 565.56mg
  • Calcium: 43.69mg
  • Potassium: 563.23mg
  • Iron: 1.71mg
  • Vitamin A: 57.15µg
  • Vitamin C: 1.30mg
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