Our Keto Shredded Chicken recipe with Mexican white chili is made super easy in your pressure cooker. The tender, mildly spiced chicken makes a winning meal.
Keto Shredded Chicken White Chili is a great base for taco bowls and enchilada bakes, or just with a side of Mexican Cauliflower Rice – my favorite way to eat it.
This shredded chicken white chili recipe makes 4 serves. 1 serve is approximately 1/2 cup.
Store in the fridge for up to one week or portion into containers and freeze for up to 3 months.
Ingredients for Making Keto Shredded Recipe:
- 2 tablespoons of Olive Oil
- 1 medium Onion, diced
- 2 Green Chillies, finely chopped
- 3 cloves of Garlic, finely chopped
- 1 tablespoon of Cumin, ground
- 1 tablespoon of Coriander, ground
- 1 teaspoon of Salt
- 2 pounds of Chicken Thigh (skinless)
- 1 ½ cups of Chicken Stock
- 1 cup of Sour Cream
How To Make Keto Shredded Chicken
- Place your pressure cooker over high heat and add the olive oil, onion, chillies and garlic.
- Saute until the onion has softened then add the cumin, coriander and salt.
- Add the whole chicken thigh and mix to coat with the spices, then add the stock.
- Put the lid on, pressurize and leave to cook for 1 hour 15 minutes.
- When the time is up, turn off the heat and leave the pressure cooker to depressurise for 15 minutes before removing the lid.
- Use 2 forks or bear claws to shred the chicken.
- Add the sour cream to the shredded chicken and stir through.
- Serve immediately.
Keto Shredded Chicken - Mexican White Chilli
Our Keto Shredded Chicken with Mexican White Chili is made super easy in your pressure cooker. The tender, mildly spiced chicken makes a winning meal.
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Print Pin Share EmailServings: 4 serves
Calories: 502kcal
Unit Conversion
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 green chili finely chopped
- 3 cloves garlic finely chopped
- 1 tablespoon cumin ground
- 1 tablespoon coriander ground
- 1 teaspoon salt
- 2 pounds skinless chicken thigh
- 1 1/2 cups chicken stock
- 1 cup sour cream
Instructions
- Place your pressure cooker over high heat and add the olive oil, onion, chillies and garlic.
- Saute until the onion has softened then add the cumin, coriander and salt.
- Add the whole chicken breast and mix to coat with the spices, then add the stock.
- Put the lid on, pressurize and leave to cook for 1 hour 15 minutes.
- When the time is up, turn off the heat and leave the pressure cooker to depressurise for 15 minutes before removing the lid.
- Use 2 forks or bear paws to shred the chicken.
- Add the sour cream to the shredded chicken and stir through.
- Serve immediately.
Nutrition
Serving: 250g | Calories: 502kcal | Carbohydrates: 10g | Protein: 47g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 248mg | Sodium: 1038mg | Potassium: 829mg | Fiber: 1g | Sugar: 5g | Vitamin A: 460IU | Vitamin C: 8.8mg | Calcium: 117mg | Iron: 3.4mg
Made this recipe?Tag me at @myketokitchen
To make a larger batch of Keto Shredded Chicken with Mexican White Chili adjust the serving amounts above.
