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I’ve made this instant pot or slow cooker pineapple Mexican shredded chicken twice in the past week. That is really saying something, it’s so good!
Table of Contents
- Instant Pot or Slow Cooker Pineapple Mexican Shredded Chicken
- Shredded Chicken in an Instant Pot
- Shredded Chicken in a Slow Cooker
- What Spices for Mexican Chicken?
- Can You Use Frozen Chicken in an Instant Pot?
- Can You Use Frozen Chicken in this Recipe?
- Can You Used Tomatillo Salsa?
- Can You Make this Chicken Ahead of Time?
- More Crock Pot Recipes:
- Instant Pot or Slow Cooker Pineapple Mexican Shredded Chicken Recipe
This Instant Pot or Slow Cooker Pineapple Mexican Shredded Chicken is definitely one of my new favorites but it’s also a result of being totally lazy, so ya know, there’s that too.
I’m just being totally honest with you. I was feeling a bit worn out and needed a quick and easy chicken recipe, especially a slow cooker chicken recipe or instant pot chicken recipe as I didn’t want to be stuck at the stove slaving away.
Instant Pot or Slow Cooker Pineapple Mexican Shredded Chicken
Lately when I create a slow cooker recipe I can’t help but test out instant pot recipes as well. It seems like many slow cooker users don’t yet have the instant pot, but most instant pot users have a crockpot still. This way, no matter which you prefer to use you’re totally covered.
Our Instant Pot or Slow Cooker Pineapple Mexican Shredded Chicken recipe is perfect for Cafe Rio style salads, burritos, tacos, enchiladas, burrito bowls or even just solo with sides like our Mango Bacon Guacamole.
This shredded chicken is a cinch to make. Here’s what you need:
- Chicken Breasts
- Chunky Salsa Verde
- Crushed Pineapple
- Heavy Cream
- Coriander
- Cumin
- Smoked Paprika
Everything gets tossed into the instant pot or slow cooker and you walk away! That’s it!
Shredded Chicken in an Instant Pot
Shredded chicken in an instant pot is an absolute breeze, but you do need to remember one thing, when it doesn’t have hours to simmer sauces don’t end up quite as thick.
To counter this, drain the liquid off of the salsa and pineapple as it’s just water any.
Place everything in the instant pot and set the valve to seal.
Heat to manual high pressure for 10 minutes and that’s it!
And if you haven’t seen our Instant Pot Cheat Sheet, go check it out!
Shredded Chicken in a Slow Cooker
Shredded chicken in the crockpot is a little different than the instant pot. The heavy cream and long cook time will help to thicken things up a bit. Because of this, don’t worry at all about draining the salsa and pineapple. It’s so easy to just dump everything in, give it a stir to evenly combine everything and keep things from sticking to the bottom and start!
We like to cook our chicken on low for 4-6 hours, but you could do high heat for 3-4 hours if you prefer.
What Spices for Mexican Chicken?
What spices you use in Mexican Chicken totally depends on the dish you’re trying to create. A simple Mexican chicken could use just chili powder, cumin and salt and pepper while something more complex could take a huge list of ingredients.
This Shredded Mexican Chicken just uses Cumin, Smoked Paprika and a dash of Coriander. However, here’s a more complete list in case you want to try variations out.
- Coriander
- Cumin
- Smoked Paprika
- Chili Powder
- Cayene
- Red Pepper Flakes
- Onion Powder
- Garlic Powder
- Mexican Oregano (or regular oregano)
- Allspice
- Adobo
- Cilantro
Can You Use Frozen Chicken in an Instant Pot?
I know, once you’ve got the instant pot bug you quickly realize how little planning you can do and still totally pull off dinner. Because of this many people have ditched defrosting their meats, especially chicken. But can you use frozen chicken in an instant pot?
Yes, you really can! Now, frozen breasts have excess liquid and water so that means you might have more liquid than you planned on when it’s done.
Place the chicken in the instant pot with a little liquid to avoid the burn notice. Set the valve to seal and cook on high pressure for 12 minutes, allowing a natural release and then shredding as normal.
Can You Use Frozen Chicken in this Recipe?
This is one of those times I’d prefer you not use frozen chicken in this recipe. Because of the ice and water it makes for a less flavorful sauce. If you need to use frozen, cook the chicken first with the salsa, then drain off excess water, add the remaining ingredients and cook for another 5 minutes.
Can You Used Tomatillo Salsa?
Salsa verde is the same as tomatillo salsa, but many are made in different ways. Please use whichever brand and heat you prefer in your family. All will make a delicious Mexican Shredded Chicken!
Can You Make this Chicken Ahead of Time?
Instant Pot or Slow Cooker Pineapple Mexican Shredded Chicken is a really great recipe to make ahead of time. You can even make it a whole day ahead of time and the flavor holds up really well for enjoying the next day.
- How Long will Mexican Shredded Chicken keep in the fridge?
You can store this shredded chicken up to 4 days in a sealed container in the fridge. After this point you should really discard the meat as it could make you sick over time.
Chicken RECIPES
Looking for more CHICKEN recipes?
- Roasted Tomatillo Chicken Enchiladas
- Mexican Poblano Instant Pot Chicken
- Bottom of the Jar Chicken
- Quick and Easy Cornflakes Ranch Chicken
- Smothered Honey Lime Chicken Burritos
- Easy Instant Pot Honey Chicken
More Crock Pot Recipes:
- Slow Cooker Chicken and Rice
- Slow Cooker Pumpkin Chili
- Crock Pot Cafe Rio Chicken
- Slow Cooker Beef Brisket
- Slow Cooker Smothered BBQ Beef
- Roast Chicken in a Crockpot
- Slow Cooker Potato Broccoli Corn Chowder with Bacon
- Sweet and Sour Meatballs in the Slow Cooker
- Asian Sticky Slow Cooker Ribs
- Chili Sauce and Grape Jelly Slow Cooker Meatballs
- Slow Cooker Korean BBQ Beef
- Slow Cooker Garlic Chicken
- Chicken Carnitas
- All our CROCKPOT and SLOW COOKER recipes here!
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Instant Pot or Slow Cooker Pineapple Mexican Shredded Chicken
Ingredients
- 4 Chicken Breasts, Boneless Skinless
- 16 Ounce Salsa Verde, La Victoria Chunky
- 8 Ounce Pineapple, Crushed
- 1/2 Cup Heavy Cream
- 1/4 teaspoon Coriander, Ground
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Cumin, Ground
- Salt to taste
Instructions
Slow Cooker Instructions
- In a slow cooker or crockpot set to low heat, add all of the ingredients, stirring to combine.4 Chicken Breasts, 16 Ounce Salsa Verde, 8 Ounce Pineapple, 1/2 Cup Heavy Cream, 1/4 teaspoon Coriander, 1/2 teaspoon Smoked Paprika, 1 teaspoon Cumin, Salt to taste
- Place the lid on and allow to cook for 3 hours. Remove the chicken and shred it on a cutting board. Place back in the slow cooker for 1 more hour.
- Serve!
Instant Pot Instructions
- Drain the liquid off of the salsa and pineapple so there isn’t too much in the instant pot.16 Ounce Salsa Verde, 8 Ounce Pineapple
- In an instant pot, add all of the ingredients, stirring to combine.4 Chicken Breasts, 16 Ounce Salsa Verde, 8 Ounce Pineapple, 1/2 Cup Heavy Cream, 1/4 teaspoon Coriander, 1/2 teaspoon Smoked Paprika, 1 teaspoon Cumin, Salt to taste
- Place the lid on, setting the valve to seal and turn the instant pot on to manual high pressure for 10 minutes.
- Remove the chicken and shred it on a cutting board. Place back in the instant pot and toss with the sauce.
- Serve
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think this would still be good if I used green enchilada sauce instead of green salsa?
Hi Jeanette! Yes, it would be delicious!
This recipe sounds delicious! Quick question….when cooking in the InstaPot, after the 10 minutes on high pressure, do we quick release or natural release? I’m learning to use my InstaPot so I’m following directions carefully.
Thanks!
Hi Ruth! Either one works just great!
Can this be frozen or will the cream separate?
Hi Carrie! This recipe freezes great!
hi, this sounds amazing. I have to avoid dairy, is there something else I could use in place of the heavy cream? I use Kite Hill Cream Cheese some times as it is free of dairy
Would that work do you think?
thanks
Grace
Hi Grace! Yes that would be delicious! Regular unsweetened almond milk would also work. I hope you enjoy it!
i haven’t made this yet-but you drain the liquid off the salsa? this seems strange to me. please help.
Yes, just for making it in the Instant Pot. It will have a little too much liquid in it if it’s not drained. If you cook it in the slow cooker, then you don’t need to drain them. It will thicken up through the long cook time.
I’ve made this is a few times and it’s always good, and so easy! Most of the time we do tacos, but putting it on tostadas tonight. I make it in my regular slow cooker and it comes out great.
I love how versatile it is! I’m so glad you like it!!
Could you use something in place of the heavy cream? I can’t have dairy…
Yes, try unsweetened almond milk!