Mexican Shredded chicken
The perfect meal for when you forget to defrost something or you need a quick meal
Servings: 6 bowls
Calories: 264kcal
Cost: $6
Ingredients
- 2 lbs boneless skinless chicken thighs
- 3 tbsp taco seasoning
- 4 ounces cream cheese
- 1 cup salsa
- 1/4 cup chicken broth or stock
Instructions
- Place the chicken thighs in the bottom of the Instant Pot.
- Add the cream cheese, salsa, and broth and taco seasoning. Put lid on and turn dial to pressure. Cook on High for 20 minutes
- Allow pressure cooker to slow release for 5-10 minutes then quick release remaining pressure
- Remove chicken from pot and shred
- blend up remaining liquid with an immersion blender
- Add chicken back to sauce and stir
- Serve over califlower rice or by itself
Notes
You can also make this with Chicken breast if you want to have a higher protein to fat ration
Nutrition
Serving: 1bowl | Calories: 264kcal | Carbohydrates: 5.8g | Protein: 27g | Fat: 16g | Saturated Fat: 4g | Monounsaturated Fat: 3g | Fiber: 1.8g | Net Carbs: 4g