Fast or Slow Green Chile Shredded Chicken Recipe
Servings: 12 servings
Calories: 239kcal
Ingredients
- Gluten-free nonstick cooking spray
- 5-6 pounds boneless skinless chicken thighs
- 1 (15-ounce) can Hatch Green Chile Enchilada Sauce
Instructions
To cook fast:
- Spray an Instant Pot insert with cooking spray.
- Place the chicken and enchilada sauce in the instant pot and cook on high pressure for 15 minutes. Let sit for 5 minutes, then manually release the pressure. Shred with two forks.
To cook slow:
- Spray a slow cooker insert with cooking spray.
- Place the chicken and enchilada sauce in the slow cooker and cook on low for 8-10 hours, or on high for 6 hours. Shred with two forks.
Nutrition
Calories: 239kcal | Carbohydrates: 3g | Protein: 37g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 475mg | Potassium: 463mg | Fiber: 1g | Sugar: 2g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg