112 oz jarsalsa verde (or any type of salsa)I get mine at Trader Joe's
1tspcumin
1tspgarlic powder
½tspsea salt
4ozKite Hill cream cheeseoptional - this is for a creamy version!
Instructions
Instant Pot Instructions
Pour the jar of salsa into the Instant Pot to cover the bottom. Place the chicken breasts on top (do not overlap). Spoon some of the salsa on top of the chicken. Sprinkle the spices on top of the chicken. Lock the lid, turn the vent to "sealing", and cook on manual high pressure for 20 minutes. Manually release the pressure, then shred the chicken using 2 forks (or a stand mixer).
Serve in tacos, in Chipotle-style bowls with cauliflower rice and desired toppings, or on top of nachos!
Slow Cooker Instructions
Add the chicken breasts to the slow cooker. Pour the jar of salsa on top, followed by the spices. Cook on low for 8-10 hours, or high for 3-4 hours. Shred the chicken using two forks.
Notes
I like to remove the chicken and shred it on a cutting board, then add it back into the salsa.