This easy Mexican shredded chicken taco recipe is so ridiculously easy to make, even your kids could cook it! Dump everything in the Instant Pot (or slow cooker / crockpot) and you're ready to go. Leftovers freeze well, so be sure to make a big batch.
Pour the entire jar of tomatillo salsa into the pot of your Instant Pot (or slow cooker). Add the poblano pepper chunks and stir. Add the chicken thighs, turning them each to coat in the salsa. Nestle them so they are submerged in the salsa as much as possible. Sprinkle a pinch of salt and pepper over the top.
INSTANT POT:
Cook the chicken thighs for 15 minutes on high pressure. If you're using whole chicken breasts, cook them for 30 minutes on high pressure. There's no need to cut them into smaller pieces, you can cook them whole. You can either manually or naturally release the pressure, as you wish. Shred the chicken with 2 forks or a pair of tongs and toss the meat in the juices to coat.
SLOW COOKER:
Cook on high for 2 - 3 hours or low for 4-5 hours. Use two forks to shred the chicken and toss in the juices.