Slow Cooker Chicken Tacos Recipe

• 份量: 8 servings
• 准备时间: 10 minutes
• 总时间: 4 hours 10 minutes

配料

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

步骤

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.

营养

• 每份大小: 4 ounces shredded chicke
• 卡路里: 140
• 总脂肪: 3 g
• 饱和脂肪: 1 g
• 胆固醇: 76 mg
• 钠: 300 mg
• 总碳水化合物: 4 g
• 膳食纤维: 0 g
• 总糖: 1 g
• 蛋白质: 26 g