Description
This Slow Cooker Chicken Tacos recipe is a flavorful, easy-to-make meal perfect for busy weeknights. Featuring tender shredded chicken cooked with a blend of spices and salsa, it can be prepared using either a slow cooker or an Instant Pot for convenience. Serve the chicken in taco shells, bowls, or lettuce wraps with your favorite fresh toppings for a customizable taco experience the whole family will love.
Ingredients
Scale
Chicken and Seasonings
- 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 and Toppings
- Taco shells, rice, cauliflower rice, lettuce for taco salads, or lettuce leaves for wraps
- Diced tomatoes
- Onions
- Jalapeno
- Fresh cilantro
- Olives
- Avocado
- Hot sauce
- Fresh salsa
- Lime wedges
- Shredded cheese
- Sour cream
Instructions
- Prepare ingredients: Place the chicken, salsa, water, and all the spices (ground cumin, chili powder, garlic powder, ground coriander, sea salt, cayenne pepper, and black pepper) into your slow cooker or Instant Pot.
- Slow Cooker Method: Cook on high for 4-5 hours. Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and cook on low for an additional 30 minutes to intensify the flavors.
- Instant Pot Method: Secure the lid on the Instant Pot and set the valve to “Sealing.” Select the “Poultry” or “High Pressure” setting and adjust the time to 14-16 minutes depending on the thickness of the chicken breasts. When cooking completes, allow the pressure to release naturally for 10-15 minutes, then manually release any remaining pressure.
- Shred chicken: Carefully open the Instant Pot lid and shred the chicken directly inside the pot with two forks. If there is excess liquid, select the “Sauté” function and cook for 5-8 minutes until the liquid thickens to your preferred consistency.
- Serve: Serve the shredded chicken in taco shells, taco bowls, taco salads, or lettuce wraps. Add your favorite toppings such as diced tomatoes, onions, jalapenos, cilantro, olives, avocado, hot sauce, salsa, lime wedges, shredded cheese, and sour cream.
Notes
- This recipe allows flexibility in cooking method: use a slow cooker for hands-off all-day cooking or an Instant Pot for quicker preparation.
- Adjust cayenne pepper to control the spice level according to your preference.
- Shredded chicken can be served with a variety of bases such as rice, cauliflower rice, or lettuce leaves for low-carb options.
- Customize toppings to suit your taste and dietary needs.
- Using chicken thighs instead of breasts results in more tender, flavorful meat.
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
