Shredded Chipotle Chicken (multi cooker/instant pot or slow cooker)
This super easy and delicious shredded chipotle chicken is perfect for tacos, enchiladas or on a salad. It can be made in the multi cooker, instant pot or the slow cooker and freezes really well for meal prep!
2chipotle peppers in adobo sauce(2 peppers out of a jar, not 2 jars of peppers)
Make the sauce
Add all sauce ingredients to a blender or food processor and blend until smooth.
Cook the chicken
Place chicken breasts in the multi cooker/instant pot and pour the sauce over top. Make sure the valve is in the sealed position and select the "pressure cook" or "manual" setting. Set the time for 15 minutes (high pressure) and start. Once cooked, manually release the pressure, remove the chicken breasts, shred using 2 forks and stir through the sauce.To cook in the slow cooker, add the chicken breasts and sauce to the slow cooker and cook on high for 2-3 hours or low for 4-6 hours or until chicken is cooked through and can be shredded.
This chicken is perfect in tacos or enchiladas or quesadillas or on a salad
To freeze the cooked chicken
Allow the chicken to cool and then place in a snaplock bag or freezer proof container with the date and contents written on. Remove as much air from the bag as possible and freeze flat (better for storing and defrosting faster). Store in the freezer for up to 6 months.
Slow cooker prep bag instructions
Label a sandwich size snaplock bag with the name, date and cooking instructions. Make the sauce as per the instructions and then add the raw chicken breasts to the snaplock bag along with the sauce, remove as much air as you can and then freeze. Thaw in the fridge overnight and then cook according to the instructions.
Use homemade burrito spice mix if you have it, or use:2 tsp ground cumin1 tsp salt½ tsp paprika½ tsp chilli powder¼ tsp black pepper¼ tsp garlic powder