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This Zero Point Slow Cooker or Instant Pot Shredded Chicken is super easy to make, only requires three ingredients, and is perfect for tacos or salads.

Looking for other delicious crockpot recipes? Be sure to check these recipes out:

Cream Cheese Crockpot Chicken 

Lightened Up Chicken and Dumplings Soup 

White Bean Chicken Chili

For these Zero Point Slow Cooker or Instant Pot Shredded Chicken

Place frozen or fresh chicken breasts in instant pot, 

sprinkle taco seasoning over the tops of the chicken. 

Add salsa and put the lid on.

Turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 10 minutes. It will take about 10 minutes to come to pressure

Once it’s over, turn the Instant Pot off and let it naturally release for about 10 minutes

Open the lid, shred the chicken

and serve inside tortilla,

or as a salad with your favorite taco toppings.

Ingredients: 

• 4 (4 oz.) boneless, skinless chicken breasts
• 1 cup fat free salsa 
• 1 Tbsp low sodium Taco Seasoning (I use Dak’s salt free Taco Knight)

Directions for Slow Cooker:

1. Place frozen or fresh chicken breasts in the bottom of crockpot. 
2. Sprinkle the tops of the chicken with the taco seasoning mix.
3. Top with the salsa
4. Cook on low for 4-6 hours, or high for 3 hours.
5. Shred the chicken and serve inside taco shells, or as a salad with your favorite taco toppings. 

Directions for Instant Pot: 

• Place frozen or fresh chicken breasts in instant pot, sprinkle taco weaving over the tops of the chicken. Add salsa and put the lid on.
• Turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 10 minutes. It will take about 10 minutes to come to pressure.
• Once it’s over, turn the Instant Pot off and let it naturally release for about 10 minutes 
• Open the lid, shred the chicken and serve inside tortilla, or as a salad with your favorite taco toppings. 

Servings: Makes 5 ( 3/4 cup ) servings / 0 Freestyle Smart Points per serving 

Notes:

1. I love to serve it as a salad with a side of 24 Tostitos Bite Size Tortilla chips for 4 Freestyle Smart Points.
2. I love to top mine with 2 Tbsp of Tostitos Salsa Con Queso for 1 Freestyle Smart Points

Yield: 5

Zero Point Slow Cooker or Instant Pot Shredded Chicken

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This Zero Point Slow Cooker or Instant Pot Shredded Chicken is super easy to make, only requires three ingredients, and is perfect for tacos or salads.

Prep Time 5 minutes

Cook Time 4 hours

Total Time 4 hours 5 minutes

Ingredients

• 4 (4 oz.) boneless, skinless chicken breasts
• 1 cup fat free salsa 
• 1 Tbsp low sodium Taco Seasoning

Instructions

for Slow Cooker:

1. Place frozen or fresh chicken breasts in the bottom of crockpot. 
2. Sprinkle the tops of the chicken with the taco seasoning mix.
3. Top with the salsa
4. Cook on low for 4-6 hours, or high for 3 hours.
5. Shred the chicken and serve inside taco shells, or as a salad with your favorite taco toppings. 

Instructions for Instant Pot: 

• Place frozen or fresh chicken breasts in instant pot, sprinkle taco weaving over the tops of the chicken. Add salsa and put the lid on.
• Turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 10 minutes. It will take about 10 minutes to come to pressure.
• Once it’s over, turn the Instant Pot off and let it naturally release for about 10 minutes 
• Open the lid, shred the chicken and serve inside tortilla, or as a salad with your favorite taco toppings. 

Servings: Makes 5 ( 3/4 cup ) servings / 0 Freestyle Smart Points per serving 

Notes

1. I like it served as a salad with a side of 24 Tostitos Bite Size Tortilla chipsfor 4 Freestyle Smart Points.
2. I top mine with 2 Tbsp of Tostitos Salsa Con Queso for 1 Freestyle Smart Points

Recommended Products

• 
  Dak's. Orignal Red-Salt Free, All Natural
• 
  Tostitos Salsa Con Queso

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving:Calories: 156 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 82mg Sodium: 492mg Carbohydrates: 4g Fiber: 1g Sugar: 1g Protein: 16g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

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