- 1/2 lb raw chicken breast
- 1/2 7-oz can chipotle peppers in adobo sauce
- 1/2 cup red salsa or liquid of choice (like beer, chicken broth, or orange juice)
- 3 4-oz bag Inka Chips plantain chips
- 2/3 cup plain non-fat Greek yogurt
- 2/3 cup freshly made guacamole
- 2/3 cup pico de gallo
- 1/4 cup red onion finely diced
- 1/4 cup cilantro chopped
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Add chicken, chipotles in adobo, and salsa to the bottom of a slow cooker or Instant Pot. If slow cooking, cook on low for 7-8 hours. If using Instant Pot, pressure cook on high for 12 minutes (15 minutes if cooking a double batch) followed by a natural release. Chicken should shred easily with a fork when done.
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Pre-heat oven to 400 degrees.
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Remove chicken from slow cooker or Instant Pot and shred with two forks. Return chicken to slow cooker with heat off, mix chicken back into juices, and set aside.
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Arrange plantain chips on the bottom of a rimmed 1/2 sheet baking sheet. Top with shredded chicken and bake for 8-10 minutes or until edges of chicken begin to crisp.
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Top with guacamole, Greek yogurt, pico de gallo, red onion, jalapeño, and cilantro just before serving.
Double the chicken to stretch the recipe for more people (or for bigger meat eaters)!