While this is totally acceptable to make in your slow cooker, making it in your instant pot makes it twelve minutes worth your wait time!
This meat can be used for anything! Of course, the Mexican flare makes it amazing in tacos, on nachos, perfect for a burrito (rice) bowl, or in a salad, but I've also served them on little Hawaiian slider rolls with a slice of cheese and they're super yummy!
Ingredients:
- 1 cup salsa verde
- ½ a large white onion, diced
- 2 tablespoons honey
- 1 tablespoon Liquid Smoke
- 5 cloves garlic (or 5 frozen Dorot cubes)
- 2 teaspoons chili powder
- 1.5 teaspoons kosher salt (I used two.)
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon paprika
- 2-3 pounds frozen or thawed chicken tenderloins
- chopped cilantro, for topping
- additional ingredients needed for how you're serving it (buns, taco ingredients, etc.)
Directions:
- Combine onion, liquid ingredients, + spices in your instant pot or slow cooker.
- Add chicken and toss to combine.
- Option ONE: If using instant pot, close and set to manual (pressure cook) for 12 minutes (high pressure). When timer goes off, manually release steam to allow all steam to release (takes a few minutes).
- Open lid, shred, combine chicken in its juices, and stir in 1/2 cup cilantro (optional).
- Option TWO: If using slow cooker, cook on low for 6-7 hours, or until tender.
- Open lid, shred, combine chicken in its juices, and stir in 1/2 cup cilantro (optional).
- Based on how you serve it, the chicken may need "squeezed" of its juices (just a bit) to prevent a soggy sandwich or taco or nachos!
- However, keep chicken stored in its reserved juices to keep it moist!
*www.lillieeatsandtells.com