These Slow Cooker Chicken Tacos are always a good idea. Serve in a lettuce wrap, tortilla or on a bed of greens and top with a multitude of toppings. Instructions for both Slow Cooker and Instant Pot.
- 2 lbs. chicken breast or thighs or 1 lb of each
- 1 cup salsa
- 1/2 cup water
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. ground coriander (optional)
- 1/4 tsp. cayenne pepper (more for more heat)
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- Salad greens or Butter leaf lettuce
- Toppings: Fresh chopped veggies of choice, fresh cilantro, olives, avocado, fresh salsa, lime wedge etc.
- Optional: tortillas
Slow Cooker Directions
- Place all ingredients except salad greens/lettuce and toppings in a slow cooker and cook on high for 4-5 hours.
- Remove chicken and shred with 2 forks. Return to slow cooker and cook on low for an additional 30 minutes.
- Serve chicken taco meat in a lettuce wrap, gluten-free tortilla or on a bed of greens, top with cilantro and add desired toppings.
Instant Pot Directions
- Place all ingredients except salad greens/lettuce and toppings into the bottom of the Instant pot insert. Lock the lid in place and flip the vent valve to “Sealing” position.
- Select “Poultry” or “Manual” setting then use the +/- buttons to adjust the cooking time up or down to 17-19 minutes (depending on how thick your chicken breasts are).
- When cooking time is up, allow pressure to release naturally for 10-15 minutes before releasing any residual steam.
- Carefully remove the lid once all steam has been released and shred the chicken with two forks right in the pot. If meat seems watery, select the “Saute” setting and cook for 5-8 minutes or until liquid is reduced.
- Serve chicken taco meat in a lettuce wrap, gluten-free tortilla or on a bed of greens, top with cilantro and add desired toppings.
