Description
This Slow Cooker Chicken Tacos recipe offers a flavorful and easy way to enjoy shredded chicken with classic taco spices. You can prepare it in a slow cooker or an Instant Pot, making it perfect for busy weeknights. Serve the tender shredded chicken in taco shells, over rice, or wrapped in lettuce with your favorite toppings for a customizable meal everyone will love.
Ingredients
Scale
Chicken and Seasoning
- 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
- Taco shells for tacos, rice or cauliflower rice for taco bowls, lettuce for taco salads, or lettuce leaves for lettuce wraps
- Any of your 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 in the slow cooker or Instant Pot depending on your cooking method.
- Slow Cooker Cooking: Cook on the high setting for 5 hours. Remove chicken and shred with two forks. Return shredded chicken to the slow cooker and cook on low for an additional 30 minutes.
- Instant Pot Cooking: Lock the lid in place and set the vent valve to the “Sealing” position. Select the “Poultry” or “High Pressure” setting and adjust the cooking time to 16 minutes.
- Release Pressure: When cooking time is complete, allow the pressure to release naturally for 15 minutes, then release any remaining steam carefully.
- Shred Chicken: Remove the lid and shred the chicken using two forks directly in the pot. If the mixture is too watery, select the “Saute” setting and cook for 5-8 minutes until the liquid reduces to your desired consistency.
- Serve: Enjoy the shredded chicken taco meat in taco shells, taco bowls, salads, or lettuce wraps. Top with your favorite toppings such as diced tomatoes, onions, jalapeno, fresh cilantro, olives, avocado, hot sauce, fresh salsa, lime wedges, shredded cheese, or sour cream.
Notes
- This recipe is versatile and can be prepared either in a slow cooker or Instant Pot to fit your schedule.
- Adjust the cayenne pepper to control the spiciness to your preference.
- Using chicken thighs instead of breasts can add extra juiciness and flavor to the tacos.
- For a low-carb option, serve the chicken in lettuce wraps or over cauliflower rice instead of regular rice or taco shells.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 4 ounces shredded chicken
- Calories: 140 kcal
- 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
