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Easy Slow Cooker Chicken Tacos

Easy Slow Cooker Chicken Tacos

Prepare delicious Easy Slow Cooker Chicken Tacos with simple ingredients using a slow cooker or Instant Pot for a quick and easy meal.
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Prep Time 10 minutes
Cook Time 5 hours
Shredding Time 30 minutes
Total Time 5 hours 40 minutes
Course Main Course
Cuisine Mexican
Servings 4 tacos
Calories 140 kcal

Equipment

  • Slow Cooker
  • Instant Pot

Ingredients
  

For the chicken

  • 2 lbs chicken breast or thighs recommended using 1 lb. of each
  • 1 cup salsa any kind
  • 0.5 cup water
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander optional but recommended
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon cayenne pepper use more for extra spice
  • 0.25 teaspoon black pepper

To serve

  • taco shells for tacos
  • rice or cauliflower rice for taco bowls
  • lettuce for taco salads or 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
 

Slow Cooker directions

  • Place the chicken, salsa, water, and spices in a slow cooker. Cook on the high setting for 4-5 hours.
  • Remove chicken and shred with 2 forks.
  • Return to the slow cooker and cook on low for an additional 30 minutes.
  • Serve the shredded chicken taco meat in your desired way (as tacos, taco bowls, taco salads, or lettuce wraps). Top with your desired taco toppings.

Instant Pot directions

  • Place all ingredients into an Instant Pot. Lock the lid in place and flip the vent valve to the 'Sealing' position.
  • Select the 'Poultry' or 'High Pressure' setting, then use the +/- buttons to adjust the cooking time to 14-16 minutes (depending on how thick your chicken breasts are).
  • When cooking time is up, allow the pressure to release naturally for 10-15 minutes before releasing any residual steam.
  • Carefully remove the lid after all steam has been released. Shred the chicken with 2 forks directly in the pot. If the chicken seems too watery, select the 'Saute' setting and cook until liquid is reduced to your desired level, 5-8 minutes.
  • Serve the shredded chicken taco meat in your desired way (as tacos, taco bowls, taco salads, or lettuce wraps). Top with your desired taco toppings.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen in freezer-safe bags or containers for up to 3 months.

Nutrition

Serving: 4ounces shredded chickenCalories: 140kcalCarbohydrates: 4gProtein: 26gFat: 3gSaturated Fat: 1gCholesterol: 76mgSodium: 300mgSugar: 1g
Keyword chicken, easy recipe, Easy Slow Cooker Chicken Tacos, instant pot, Slow Cooker, tacos
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