INGREDIENTS
- 1 cup salsa verde or tomatillo salsa
- ¼ cup honey
- 1 tablespoon liquid smoke (optional, but delicious)
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder or 2-3 cloves, finely minced
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ½ cup chopped fresh cilantro
- 2-3 pounds boneless skinless chicken breasts
INSTRUCTIONS
- Whisk together the salsa verde, honey, liquid smoke, chili powder, salt, dried oregano, cumin, garlic powder (or fresh garlic), smoked paprika, and black pepper.
- For the Instant Pot: Add the salsa verde mixture to the insert of the Instant Pot. Nestle the chicken into the sauce.
- Secure the lid and cook on high pressure for 12 minutes. Let the pressure naturally release for 10 minutes before manually releasing the rest of the pressure.
- Shred the chicken with two forks (right in the Instant Pot). Stir in the fresh cilantro and add additional salt and pepper to taste, if needed.
- For the Slow Cooker: Add the salsa verde mixture to the insert of a 5- or 6-quart slow cooker. Nestle the chicken into the sauce.
- Cover the slow cooker and cook on low for 6-7 hours. If the mixture starts to look dry during cooking, add 1/2 cup or so chicken broth to the slow cooker and continue cooking.
- Shred the chicken with two forks (right in the slow cooker). Stir in the fresh cilantro and add additional salt and pepper to taste, if needed.
- For serving: serve the chicken as desired in tacos, enchiladas, burritos, on salad, etc.
FROM: Mel's Kitchen Cafe
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