Mexican Chicken

Mexican Chicken

My boss at U of M told me about this recipe, but did not remember to tell me where she got it from. I found a few online and combined them to make the most deeeeelicious Mexican chicken. Technically it is called Chicken Verde, but I like my name better. 😉

Ingredients

• 4-6 chicken breasts
• One can salsa verde (green salsa)
• Half a block of cream cheese (or I use the round container and just use half the container)
• 1 tsp cumin
• 1 tsp paprika (if you have smoked, use that version)
• 1 tsp oregano
• 1 T garlic powder
• 1 T onion powder
• 1/2 tsp sea salt
• 1/2 tsp pepper

Directions:

1. Add chicken to instant pot. Pour salsa on top of the chicken, followed by the cream cheese. I just use a knife and slice it into chunks and scatter across the chicken. Add spices.
2. Put lid on Instant Pot and set lid to seal. Set to Manual for 10 minutes. It will take about 10-12 minutes to come up to pressure, and then cook for ten minutes. When the timer goes off, let it naturally release for 10 more minutes and then manually release the rest of the way. (Note: Option to cook in your crockpot on low for 4-6 hours, or until chicken shreds apart easily.)
3. Remove chicken from pot and shred using two forks.
4. Return chicken to pot and stir.
5. Serve in a bowl over pita chips or cauliflower rice, topped with taco toppings of choice; or serve in tortillas or taco shells.
6. Put in your belly! Yum! 

Serve With:

Salad