Step 1

Put oil in the bottom of the pot

Step 2

Add chicken tenders/breast meat (frozen is fine)

Step 3

Add seasonings, salsa, diced green chilies, and green taco sauce

Step 4

Put lid on pot, and lock it in, set valve to sealing.

Step 5

Cook on manual high for 12 minutes

Step 6

Natural pressure release 5 minutes, then quick release additional pressure

Step 7

Remove chicken from pot, and shred chicken, scoop 1 cup of the sauce out of the pot, and pour it over the chicken and toss it all together.

Step 8

Garnish with fresh cilantro and limes

Step 9

Defrost chicken

Step 10

Rub chicken breasts with oil and place in the bottom of your slow cooker.

Step 11

Add all of the remaining ingredients.

Step 12

Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.

Step 13

Remove chicken from slow cooker and let sit for 5 minutes.

Step 14

Shred chicken, then toss with 3/4 cup of the sauce from the crock pot.

Step 15

Drain and rinse black beans

Step 16

Put 2 Tbs Mexican Shredded Chicken in a Ortega Flour Tortilla or Good Grains Blue Corn Taco Shells

Step 17

Add Ortega Black Beans, Ortega Thick & Chunky Mild Salsa, shredded cabbage, cilantro, and cheese!