Instant Pot or Slow Cooker Pineapple Mexican Shredded Chicken

Step 1

In a slow cooker or crockpot set to low heat, add all of the ingredients, stirring to combine.

Step 2

Place the lid on and allow to cook for 3 hours. Remove the chicken and shred it on a cutting board. Place back in the slow cooker for 1 more hour.

Step 3

Serve!

Step 4

Drain the liquid off of the salsa and pineapple so there isn't too much in the instant pot.

Step 5

In an instant pot, add all of the ingredients, stirring to combine.

Step 6

Place the lid on, setting the valve to seal and turn the instant pot on to manual high pressure for 10 minutes.

Step 7

Remove the chicken and shred it on a cutting board. Place back in the instant pot and toss with the sauce.

Step 8

Serve