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Mexican Shredded Chicken (Paleo, Whole30 + Keto)

Make this Paleo, Whole30 + Keto Mexican shredded chicken in your Instant Pot or Slow Cooker. It is the perfect meal prep recipe or easy weeknight dinner! 

Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 279 kcal
Author Justin + Erica Winn | Real Simple Good

Ingredients

  • 2 lbs boneless skinless chicken thighs (or sub breasts)
  • 1 jar salsa verde (12 oz jar; double check ingredients for no sugar added, etc.)
  • 1 can green chiles (4 oz can)
  • 1/2 tsp sea salt

Toppings:

  • 1/4 cup red onion, chopped (for garnish)
  • cilantro, chopped (for garnish)

Instructions

  1. Place chicken, salsa, green chiles and sea salt in Instant Pot. Secure lid.

  2. Press the “manual” button (or “pressure cook” button) and set the time to cook for 10 minutes at high pressure. Once the time is up, let the pressure naturally release for 15 minutes and then release any remaining pressure. Remove the lid and shred the chicken in the Instant Pot with two forks, mixing it with the juices.

  3. Serve with cauliflower rice, greens, in tacos, etc. and top with chopped cilantro and red onion. 

For the slow cooker:

  1. Follow step #1 above. Cook on high for 3 hours or on low for 6 hours. 

  2. Shred the chicken in the slow cooker with two forks, mixing it with the juices.

Recipe Notes

Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include optional toppings or serving items for this recipe. See our full nutrition information disclosure here

Nutrition Facts
Mexican Shredded Chicken (Paleo, Whole30 + Keto)
Amount Per Serving
Calories 279 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Carbohydrates 2g1%
Protein 43g86%
* Percent Daily Values are based on a 2000 calorie diet.