6/24/11

11 Shredded Mexican Chicken: Converting a Crockpot recipe to Pressure Cooker


My friend introduced this crockpot recipe to me when I was first married.  When I asked her for the recipe, she said it was in the crockpot recipe book:  Mexican Turkey.

This is turkey??  Turkey thighs, to be precise.

I was surprised.  It was really good.

I wonder if I could use chicken?  It worked great!

I wonder if I could use this recipe in the pressure cooker?

The answer is, YES!

What takes 10-12 hours in a crockpot only takes 40 minutes from start to finish in a pressure cooker....

and...

I used frozen chicken!  Talk about a time saver!

This is so fast and easy to put together; only takes 10 minutes to DUMP everything in:

2 pounds of frozen chicken
1 can of tomato sauce
1 can of green chilies (you can choose the heat)

Cuisinart CPC-600 1000-Watt 6-Quart Electric Pressure Cooker, Brushed Stainless and Matte Black

To save time, I use onion powder in place of chopped onion.

The recipe calls for 2 T. of chili powder, but I prefer my chicken mild.  1 T. is all I need. This is the chili powder I like to use: McCormick Dark Chili Powder, 20-Ounce


Garlic powder and to make it similar to a pork barbacoa, I added 1/4 c. light brown sugar.


That's pretty much it!

Put the pressure cooker lid on, set it on high, and the timer for 12 minutes.

It takes about 10 minutes for it to come to full pressure, cooks for 12 minutes, then takes about 10 minutes for the pressure to release naturally on its own.

Let's take a peek...


This is how it looks in a crock pot...let's check and see if it's done all the way through...


So far, so good!

When I make this recipe in a crockpot, the chicken shreds easily right in the pot.  This was not the case for the pressure cooker.

I had to take the meat out and shred it with two forks. You can also use this TIP for FASTER shredding!


I put the meat back into the sauce.

It was only four o'clock and hubby wasn't going to be home for another hour.

What to do?

Try the Keep Warm setting on the pressure cooker.

Will it dry out?


Nope.  It was still tender and juicy.  The Keep Warm setting will keep cooked food warm for up to 12 hours (or so the instruction book says....)


We enjoyed this shredded chicken on a homemade tortilla with salsa, cheese, lettuce and sour cream.


This is perfect dish for summer.  No slaving over a hot stove....

Print Friendly and PDF Mexican Chicken or Turkey
Adapted from Rival Crockpot recipes

INGREDIENTS

2 pounds Turkey thighs, or boneless chicken breasts (can be frozen if using the pressure cooker)
1-8oz. can tomato sauce
1-4oz. can diced green chilies (chose heat)
1/3 c. chopped onion (1 t. powder)
2 T. Worcestershire sauce
2 T. chili powder (1 T. for mild)
1/4 t. garlic powder
1/4 c. brown sugar, if desired
8 tortillas
1 c. shredded cheddar or Monterey Jack cheese
2/3 c. sour cream
Shredded lettuce
Diced tomatoes 

INSTRUCTIONS

Place meat in crock pot.  Add tomato sauce, chilies, onion, Worcestershire sauce, chili powder and garlic powder.
Cover and cook on low 10-12 hours.
Remove turkey from bone.
Return meat to sauce and stir to shred the meat.
Spoon on to tortilla and roll.
Garnish with cheese, sour cream, lettuce, and tomato.


For pressure cooker, place frozen chicken into pot.  Add next 7 ingredients on top.  Cover and set cooker on HIGH and time for 10-12 minutes when it gets to pressure.  Allow pressure to release naturally for 5 min.  Shred chicken with forks and serve as desired.

Using thawed boneless chicken breasts? Reduce your time to 7-8 min with a 5 min npr. 


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