Description
This Zesty Salsa Lime Shredded Chicken is a bold, flavorful, and incredibly easy-to-make dish perfect for tacos, burrito bowls, salads, and more! Tender, juicy chicken is slow-cooked (or pressure-cooked) in a spiced salsa-lime sauce, creating a meal that’s healthy, protein-packed, and full of vibrant flavors. Whether you’re meal prepping or making a quick family dinner, this dish is sure to impress!
Ingredients
- Boneless, skinless chicken breasts (2 lbs)
- Chili powder (1 teaspoon)
- Cumin (1 teaspoon)
- Paprika (1 teaspoon)
- Garlic powder (1 teaspoon)
- Onion powder (1 teaspoon)
- Salsa (1 cup, red or green)
- Lime juice (juice of 2 limes, optional)
- Chicken broth or water (½ cup, low or no salt)
Instructions
-
- Season the Chicken: Coat chicken breasts evenly with chili powder, cumin, paprika, garlic powder, and onion powder.
- Cook the Chicken:
- Slow Cooker: Place seasoned chicken in a slow cooker, pour salsa, lime juice, and chicken broth over it. Cook on low for 6-7 hours or high for 3-4 hours.
- Instant Pot: Place everything in the pressure cooker. Cook on high pressure for 12-15 minutes, then natural release for 5 minutes.
- Stovetop: Simmer in a covered pot over medium-low heat for 30-40 minutes until the chicken is tender.
- Shred & Serve: Shred the chicken using two forks, mix it back into the sauce, and serve warm.
Notes
- For extra heat, use spicy salsa or add red pepper flakes.
- To keep it low-carb, serve over cauliflower rice or in lettuce wraps.
- Freezer-friendly: Store in an airtight container for up to 3 months.
- If using frozen chicken, increase cooking time by 30 minutes (slow cooker) or 5 minutes (Instant Pot).
- Prep Time: 5 minutes
- Cook Time: Varies (Slow Cooker: 6-7 hours, Instant Pot: 15 minutes, Stovetop: 40 minutes)
- Category: Main Course
- Method: Slow Cooking, Pressure Cooking, or Stovetop
- Cuisine: Mexican-Inspired