Description
This Slow Cooker Chicken Tacos recipe offers a flavorful and versatile way to prepare tender, shredded chicken perfect for tacos, taco bowls, salads, or lettuce wraps. Combining simple spices, salsa, and chicken, this dish can be slow-cooked all day or quickly done in an Instant Pot for a convenient weeknight meal.
Ingredients
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
For Serving
- Taco shells, rice or cauliflower rice for taco bowls, lettuce for taco salads, or lettuce leaves for lettuce wraps
- 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 the slow cooker and stir gently to combine the flavors.
- Slow Cook Chicken: Cook the mixture on the high setting for 4-5 hours until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken from the slow cooker and shred it thoroughly using two forks.
- Combine and Simmer: Return the shredded chicken to the slow cooker and cook on low for an additional 30 minutes to absorb the flavors.
- Serving Suggestions: Serve the shredded chicken taco meat using taco shells, rice, lettuce, or your preferred base, and top with your favorite taco toppings.
- Instant Pot Option: Place all ingredients into an Instant Pot. Lock the lid in place and set the vent valve to the “Sealing” position.
- Pressure Cook: Select “Poultry” or “High Pressure” setting and set the cooking time to 14-16 minutes depending on the thickness of the chicken breasts.
- Natural Release: After cooking, allow the pressure to release naturally for 10-15 minutes, then release any remaining steam carefully.
- Shred in Instant Pot: Remove the lid and shred the chicken directly in the pot with two forks. If the mixture appears watery, use the “Sauté” setting to reduce liquid for 5-8 minutes.
- Serve: Serve in your chosen style with desired toppings as tacos, bowls, salads, or wraps.
Notes
- You can use either chicken breasts or thighs according to your preference; thighs offer more moisture and flavor.
- Ground coriander is optional but enhances the flavor profile.
- Adjust cayenne pepper to control the heat level to your liking.
- For a quicker version, use the Instant Pot method as described.
- Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
- Serve with gluten-free shells or lettuce wraps to make the dish gluten-free.
- The recipe is versatile and can be customized with any favorite taco toppings.
- Prep Time: 10 minutes
- Cook Time: 4 hours (slow cooker) or 16 minutes (Instant Pot with pressure release time included)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
