Description

The sweet, smoky, and flavorful marinade really takes these to another level. If you are a fan of salsa chicken or ‘Dump and Go’ recipes, you will love these.

Ingredients

1.75- 2lbs of chicken breast

1/2 C pineapple Juice
1/2 C orange Juice
2 chipotle peppers
4 cloves of garlic
1 tsp of cumin
1/2 tsp paprika
1/2 yellow onion
juice of 1 lime
2 tsp vinegar
1tsp chili powder

salt + pepper to taste
diced onions
fresh cilantro
tortillas or jicama shells

Instructions

To make the marinade: Add ALL the ingredients (except the chicken breast) to the blender. Pulse till smooth.
Place the chicken breast in the bottom of the pressure cooker. Pour the blender marinade over the top of the chicken.
Cook for 12 minutes and let it depressurize naturally. (If applicable, use the ‘POULTRY’ button on your pressure cooker.
When safe, open the lid and remove the chicken breast. Shred with two forks.
Before adding the shredded chicken back to cooking liquid, reduce it by using the ‘SIMMER’ function on the Instant Pot or Just doing a 5 minute cook cycle with the lid OFF.
Once the sauce has thickened, add the shredded chicken breasts back to the pot.
Serve with diced onions and fresh cilantro!

salt + pepper to taste (after you have cooked the chicken and shredded it, add salt and pepper to taste.

Notes

Slow Cooker Instructions: Prepare the marinade as instructed. Place the chicken breast in the bottom of your slow cooker. Pour the blender marinade over the top. Cook on low for 5-6 hours or high for 3 1/2 – 4 hours. Shred the chicken and add back to the pot. Cook for an additional 6 minutes so the sauce can thicken