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Slow Cooker Chicken Tacos Recipe

Name: Slow Cooker Chicken Tacos Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 8 servings
Ingredients: 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; 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

8 servings

portions

10 minutes

temps actif

4 hours 10 minutes

temps total

Commencer à Cuisiner

Ingrédients

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

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

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.

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.

Nutrition

Taille de Portion

4 ounces shredded chicke

Calories

140

Lipides Totaux

3 g

Lipides Saturés

1 g

Lipides Insaturés

Acides Gras Trans

Cholestérol

76 mg

Sodium

300 mg

Glucides Totaux

4 g

Fibres Diététiques

0 g

Sucres Totaux

1 g

Protéines

26 g