Description
This Slow Cooker Chicken Tacos recipe offers tender, flavorful shredded chicken perfect for tacos, taco bowls, salads, or lettuce wraps. Made with simple spices and salsa, it can be prepared in a slow cooker or Instant Pot for convenience, making it an ideal weeknight dinner that the whole family will enjoy.
Ingredients
Scale
Chicken and Seasoning
- 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
Serving
- Taco shells for tacos, 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 the Slow Cooker: Place the chicken, salsa, water, and spices in a slow cooker. Cook on the high setting for 5 hours to ensure the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks until finely pulled apart.
- Simmer the Meat: Return the shredded chicken to the slow cooker and cook on low for an additional 30 minutes to meld the flavors together.
- Serve: Serve the shredded chicken taco meat as desired—in taco shells, over rice or cauliflower rice for taco bowls, in lettuce for salads, or wrapped in lettuce leaves. Add your choice of taco toppings like diced tomatoes, onions, jalapenos, cilantro, olives, avocado, hot sauce, fresh salsa, lime, shredded cheese, and sour cream.
- Instant Pot Alternative: Place all ingredients into the Instant Pot. Lock the lid and set the vent to the “Sealing” position.
- Cook Under Pressure: Select the “Poultry” or “High Pressure” setting, adjust the cooking time to 16 minutes for thicker chicken breasts, and let it cook.
- Release Pressure: Allow natural pressure release for 15 minutes, then release any residual steam carefully.
- Shred the Chicken in Pot: Open the lid and shred the chicken with two forks directly in the pot.
- Reduce Liquid (Optional): If there is excess liquid, select the “Sauté” setting and cook for 5-8 minutes until the sauce thickens to your desired consistency.
- Serve and Enjoy: Serve with your preferred taco shells, bases, and toppings just as with the slow cooker method.
Notes
- This recipe can be made in a slow cooker or an Instant Pot depending on your available time and preferred cooking method.
- Using chicken thighs adds more flavor and tenderness, while chicken breasts make a leaner option.
- Feel free to adjust cayenne pepper to control the spice level according to your taste.
- Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage.
- For a low-carb or gluten-free option, use lettuce wraps or cauliflower rice instead of taco shells.
- Add fresh lime juice and chopped cilantro at the end for extra brightness and flavor.
Nutrition
- Serving Size: 4 ounces shredded chicken
- Calories: 140 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 76 mg
