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4.87 from 129 votes


This Mexican blend of shredded chicken and vegetables is perfect for the spice lovers! If you don't like your food extra spicy, cut back on the jalapeños for a more mild spice. Serves: 6-8 servings


  • 1 Tbsp. olive oil
  • ½ c. onion
  • ½ c. red pepper
  • ½ c. green pepper
  • ¼ tsp. salt
  • 10 oz can Rotel diced tomatoes with lime juice
  • 4 oz can diced jalapeños with liquid
  • 2 tsp. garlic powder
  • 2 tsp. Cumin
  • ½ tsp. chili powder
  • c. chicken broth
  • 2 lb chicken breasts
  • 1 lime juiced


Electric Pressure Cooker

  • Turn your Instant Pot to Saute and add the olive oil, onion, bell peppers and salt. Saute for 3-4 minutes or until the vegetables are softened. Add the Rotel, jalapeños, garlic powder, cumin, chili powder, chicken broth and chicken. Cook thawed chicken on high pressure for 12 minutes. (Cook frozen chicken on high pressure for 20 minutes.) Turn the pressure valve to “Vent” to release all of the pressure.
  • Remove the chicken breasts from the pot and place on a plate or cutting board. Shred the chicken using two forks.
  • Remove ⅔ cup of liquid from the pot, being careful to leave the vegetables. (Reserve the liquid for cooking rice or making soup.) Add the lime juice and return the shredded chicken to pot. Stir until well combined.

Crock Pot

  • Add the chicken breasts to a sprayed or lined Crock Pot. Drizzle with olive oil and sprinkle with salt and seasonings. Top with the bell peppers, onion, Rotel, jalapeños and chicken broth. Add an additional ½ c. chicken broth.
  • Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks and add the lime juice.
  • (If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)