Staple Meal – All Purpose Mexican Chicken

Comments 5 Standard

At 1 Smartpoint and ounce (or 4 Smartpoints for 6 ounces!) this chicken is something I keep on hand at all times.  I call it all purpose because it can be used for Tacos, burritos, quesadillas, nachos, taco salad….this list goes on and on.

This is easily frozen before cooking time, so when chicken is on sale I’ll make me up a couple of bags of this for the freezer.

It is also easy to pack up for lunches or a quick dinner when you have just ran out of time.

The best part is you can have this done in about 12 minutes in the Instant Pot, or throw it in the crock pot.  Super, super easy.

This chicken is full of flavor and spice.  I made tacos with this for a Weight Watching friend with cheese and sour cream.  It came in at 6 points, but he said if they were 15 points it would be worth it.

They are that good.

I had quesadillas last night, and they were fabulous.  With the low point chicken I splurged and had some honest to goodness cheese on them:


You can wrap it up in a tortilla, bake and have a burrito.  It is amazing on a salad with some tomatoes, onions, black olives, and a dab of sour cream!


1½ pounds boneless, skinless chicken breasts
1 (10 ounce) can diced tomatoes with green chilies
1 (4 ounce) can diced green chilies
2 teaspoons Wildtree Chicken Bouillon Soup Base (or chicken bouillon granules)
¼ cup Wildtree Fiesta Salsa Mix (or your local grocery store’s dry salsa mix)
3 Tablespoons Wildtree Taco Seasoning (or your favorite brand found at your local store)

At Cooking time:

1/2 cup water (at cooking time – do not put in bag if making a freezer meal)
3 Tablespoons Wildtree Taco Seasoning (or your favorite brand found at your local store)

Method of Preparation:

Slow Cooker:

Thaw freezer bag completely before emptying into a slow cooker if frozen. Add water to the slow cooker and cook on low for 8 hours. Once finished cooking, shred chicken with a fork, add taco seasoning, and stir.

For the Instant Pot:

If frozen cook at high pressure for 16 minutes.  If defrosted cook at high pressure for 12 minutes.  Remove chicken from Instant Pot after a 10 minute natural release and shred.  Turn Instant Pot to Saute mode and reduce liquid while you are shredding your chicken.  Return chicken to pot and add Taco Seasoning.  Stir well, cooking about 5 minutes until liquid is gone.

As always be sure to check your chicken to make sure it is at a safe temperature.

I use a lot of Wildtree seasonings in my recipes because they are organic, GMO free, and responsibly sourced.  I always try to give a substitute for them, but if you’d like to check them out visit my website.

Click here to see my disclosure statement.

5 thoughts on “Staple Meal – All Purpose Mexican Chicken

  1. Thank you 🙂 I wasn’t sure how into this I would get – I basically started it because on the Weight Watchers Connect site you can only post from your phone. People kept asking me to post the recipe and it took to long. I had a real popular blog back in the day and wasn’t to sure how into it I wanted to get, but here I am…lol


  2. Pingback: Chicken Quesadilla Muffins | My 30 Point Life

  3. Could you clarify the recipe for instant pot? The 1st ingredients are to marinade chicken breast? How long to marinate? Then put chicken breast in instant pot, cook in water and add an additional 3 TBLS taco seasoning after shredding chicken? It looks great for quesadillas! Thank you


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