crock pot, instant pot

Easy Arroz Con Pollo

Posted by Elaine Smith on

Need something super QUICK and EASY? Well you can’t beat this!! My friend and co-worker Lynda taught me a few years ago that the simplest way to cook chicken for tacos or other Mexican dishes was to put chicken breasts in your crockpot with a jar of salsa on top. Set it on low and let the magic happen. Take the chicken out and shred or chop and you are ready for tacos!!

I wanted to add a new twist to this idea and recreate my favorite Mexican restaurant dish Arroz Con Pollo. I loved the way it turned out and this dish has quickly been added to my dinner rotation.

Elaine’s Arroz Con Pollo

1 16 oz jar Frontera Chipotle Salsa
1 package portabella mushrooms, sliced
4 frozen chicken breasts (or however many fill the bottom of your crockpot)
Your favorite shredded cheese
Rice
 
Put the chicken breasts into the bottom of your crockpot and pour the entire jar of salsa over the top of them. Put lid on. Cook on high for 3-4 hours, or low for 5-6 hours, or until chicken is done. Take chicken out to shred. Put back into crockpot and stir. Add sliced mushrooms and let them cook for about 30 minutes. Serve over a portion of your favorite rice and add shredded cheese to the top. I also like to add a drizzle of restaurant style salsa to the top of mine. Mix together and eat. That’s it! Simple. Simple. Simple. …and really tasty!
 

Directions for Instant Pot:
Put chicken breasts and quartered mushrooms into Instant Pot. Pour one jar of your favorite salsa over the top. Set timer for 12 minutes on high. Allow for natural release of pressure. Remove chicken and shred into chucks. Return chicken to Instant Pot and stir. Serve over rice and top with shredded cheese.

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