Description
Delicious and easy Slow Cooker Chicken Tacos made with tender shredded chicken breast or thighs cooked in savory spices and salsa. This versatile recipe can be prepared either in a slow cooker or an Instant Pot, perfect for a hands-off weeknight dinner. Serve in taco shells, taco bowls, salads, or lettuce wraps, topped with your favorite fresh taco toppings.
Ingredients
Scale
Chicken and Sauce
- 2 lbs. chicken breast or thighs
- 1 cup salsa, any kind
- ½ cup water
Spices
- 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
To Serve
- Taco shells for tacos, rice or cauliflower rice for taco bowls, lettuce for taco salads, or lettuce leaves for lettuce wraps
- Any favorite taco toppings such as diced tomatoes, onions, jalapeno, fresh cilantro, olives, avocado, hot sauce, fresh salsa, lime wedge, shredded cheese, and sour cream
Instructions
- Prepare Ingredients: Place the chicken, salsa, water, and all spices into your slow cooker or Instant Pot, ensuring they are well combined.
- Slow Cooker Method: Cook the chicken on the high setting for 4-5 hours until thoroughly cooked and tender.
- Shred Chicken: Remove the chicken from the cooker and shred it using two forks until finely pulled apart.
- Return to Cooker: Place the shredded chicken back into the slow cooker and cook on low for an additional 30 minutes to let flavors meld.
- Instant Pot Method: Lock the lid on the Instant Pot and set the valve to ‘Sealing.’ Select the ‘Poultry’ or ‘High Pressure’ setting and adjust the cook time to 14-16 minutes based on thickness.
- Natural Pressure Release: Allow pressure to release naturally for 10-15 minutes before quick releasing any remaining pressure.
- Shred in Pot: Carefully remove the lid and shred the chicken directly in the Instant Pot. If there is excess liquid, select the ‘Sauté’ mode and cook for 5-8 minutes until the sauce thickens to desired consistency.
- Serve: Serve the shredded chicken in taco shells, over rice or cauliflower rice, in salads, or wrapped in lettuce leaves. Top with your favorite taco toppings like fresh veggies, cheese, or sour cream.
Notes
- This recipe requires minimal prep and can be made in a slow cooker or Instant Pot, offering flexibility for your schedule.
- Chicken thighs can be substituted for breast for a juicier taco filling.
- Adjust cayenne pepper amount to control heat level.
- The shredded chicken can also be used in burritos, quesadillas, or as a protein addition to salads.
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
