Description
Delicious and easy Slow Cooker Chicken Tacos that can also be made in an Instant Pot for a quick and flavorful weeknight meal. Tender shredded chicken simmered in a blend of spices and salsa, perfect for tacos, taco bowls, salads, or lettuce wraps. Customize with your favorite toppings for a versatile and satisfying dinner.
Ingredients
Scale
Main Ingredients
- 2 lbs. chicken breast or thighs
- 1 cup salsa, any kind
- ½ cup water
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander (optional but recommended)
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper (use more for extra spice)
- ¼ teaspoon black pepper
Serving Options
- Taco shells for tacos
- Rice or cauliflower rice for taco bowls
- Lettuce for taco salads or lettuce wraps
Optional Toppings
- Diced tomatoes
- Onions
- Jalapeno
- Fresh cilantro
- Olives
- Avocado
- Hot sauce
- Fresh salsa
- Lime wedge
- Shredded cheese
- Sour cream
Instructions
- Prepare the chicken and spices: Place the chicken breast or thighs, salsa, water, ground cumin, chili powder, garlic powder, ground coriander, sea salt, cayenne pepper, and black pepper into the slow cooker. Mix ingredients gently to combine.
- Slow cook the chicken: Cook on the high setting for 4 to 5 hours, allowing the flavors to meld and the chicken to become tender enough to shred easily.
- Shred the chicken: Carefully remove the chicken from the slow cooker and use two forks to shred it into bite-sized pieces.
- Return shredded chicken to cooker: Place the shredded chicken back into the slow cooker and cook on the low setting for an additional 30 minutes to absorb more flavor.
- Alternate Instant Pot method: Place all ingredients into the Instant Pot and lock the lid. Set the vent valve to ‘Sealing.’ Select the ‘Poultry’ or ‘High Pressure’ setting, and adjust the timer to 14-16 minutes depending on the thickness of your chicken breasts. After cooking, allow the pressure to release naturally for 10-15 minutes before opening the valve to release remaining steam.
- Shred chicken in Instant Pot: Open the lid carefully, shred the chicken with two forks directly in the pot. If the mixture is too watery, select the ‘Sauté’ function and cook for 5-8 minutes until the liquid reduces to your preferred consistency.
- Serve: Serve the shredded chicken in taco shells, over rice or cauliflower rice, in lettuce wraps, or as a taco salad. Add your favorite toppings such as diced tomatoes, onions, jalapenos, cilantro, olives, avocado, hot sauce, fresh salsa, lime wedges, shredded cheese, and sour cream.
Notes
- This recipe offers flexibility with cooking methods – slow cooker for a leisurely cook or Instant Pot for a quick meal.
- Minimal preparation is required, making this ideal for busy weeknights.
- Spice levels can be adjusted by varying the amount of cayenne pepper.
- Chicken thighs can be used instead of breast for juicier meat.
- Leftover shredded chicken can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 4 ounces shredded chicken
- Calories: 140
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 76 mg
