Mexican Shredded Chicken & 3 Ingredient Peach Dump Cake

If you’re looking for delicious dishes that require minimal effort and time, you’ve come to the right spot. Welcome to the Mexican Shredded Chicken & 3 Ingredient Peach Dump Cake! With just a few simple ingredients and minimal cooking time, these two recipes are sure to become staples in your kitchen. Let’s get started!

Table of Contents

Cooking the Mexican Shredded Chicken

The Mexican shredded chicken can be cooked in an Instant Pot or Crock Pot, whichever you prefer.

• Start by gathering your ingredients: chicken, onion, garlic, green chilli, jalapeno, cumin, oregano, paprika, and chicken broth.
• Chop the onion, garlic, and jalapeno.
• If using an Instant Pot, select the sauté setting and add the onion, garlic, and jalapeno. Sauté for about 5 minutes until translucent.
• Add all the other ingredients to the pot and stir to combine.
• Secure the lid and set the steam valve to the “sealing” position.
• Select the “pressure cook” setting + high pressure and adjust the time to 8 minutes.
• When the timer goes off, carefully do a quick pressure release.
• When the pressure is released, remove the lid and use two forks to shred the chicken.
• Enjoy!

If you’re cooking the Mexican Shredded Chicken in the Crock Pot, follow these instructions:

• Gather your ingredients.
• Chop the onion, garlic, and jalapeno.
• Add the chicken, onion, garlic, green chile, jalapeno, cumin, oregano, paprika, and chicken broth to the Crock Pot.
• Stir to combine.
• Secure the lid and cook on low for 6-8 hours.
• When the timer goes off, use two forks to shred the chicken.
• Enjoy!

Making the 3 Ingredient Peach Dump Cake

Making the 3 Ingredient Peach Dump Cake is a breeze! All you need are canned peaches, a box of yellow cake mix, and butter.

• Preheat the oven to 350 degrees Fahrenheit.
• Grease a 9-inch round baking pan.
• Arrange the peaches on the bottom of the pan. Make sure to spread them evenly.
• Sprinkle the entire box of cake mix over the peaches.
• Melt the butter and drizzle it over the top of the cake mix.
• Bake for 45 minutes or until golden brown.
• Allow to cool before serving.
• Enjoy!

FAQs

Q: How long does the Mexican Shredded Chicken take to cook?

A: If you are cooking it in an Instant Pot, the total cooking time is 8 minutes. If you are using a Crock Pot, the total cooking time is 6-8 hours.

Q: Can I use frozen peaches for the 3 Ingredient Peach Dump Cake?

A: We recommend using canned peaches for this recipe for best results. If you must use frozen peaches, make sure to thaw them completely before using.

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