12/3/2017 10 Healthy Chicken Recipes in a Pressure Cooker or Crock Pot

Spicy Mexican Chicken (Pressure Cooker or Crock Pot)

Author: Danielle Green

Recipe type: Entree
Serves: 6-8 servings
This Mexican blend of shredded chicken and vegetables is perfect for the spice lovers! If you don't like your food extra
spicy, cut back on the jalapeños for a more mild spice.

Ingredients
Spicy Mexican Chicken
1 Tbsp. olive oil
½ c. onion
½ c. red pepper
½ c. green pepper
¼ tsp. salt
10 oz can Rotel diced tomatoes with lime juice
4 oz can diced jalapeños with liquid
2 tsp. garlic powder
2 tsp. Cumin
½ tsp. chili powder
⅔ c. chicken broth
2 lb chicken breasts
1 lime, juiced

Instructions
1. Electric Pressure Cooker - Turn your Instant Pot to Saute and add the olive oil, onion, bell peppers and salt.
Saute for 3-4 minutes or until the vegetables are softened. Add the Rotel, jalapeños, garlic powder, cumin, chili
powder, chicken broth and chicken. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken
on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
2. Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two
forks.
3. Remove ⅔ cup of liquid from the pot, being careful to leave the vegetables. (Reserve the liquid for cooking rice
or making soup.) Add the lime juice and return the shredded chicken to pot. Stir until well combined.
4. Crock Pot - Add the chicken breasts to a sprayed or lined Crock Pot. Drizzle with olive oil and sprinkle with salt
and seasonings. Top with the bell peppers, onion, Rotel, jalapeños and chicken broth. Add an additional ½ c.
chicken broth.
5. Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks and add the
lime juice.
6. (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)
Recipe by The Creative Bite at http://www.thecreativebite.com/10-healthy-chicken-recipes-in-a-pressure-cooker-or-crock-pot/

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