Description
This Slow Cooker Chicken Tacos recipe offers a delicious, easy way to prepare flavorful shredded chicken using a slow cooker or Instant Pot. Loaded with spices like cumin, chili powder, and coriander, it's perfect for tacos, taco bowls, salads, or lettuce wraps. Ready in just over 4 hours, this versatile dish can be customized with your favorite toppings for a satisfying meal the whole family will love.
Ingredients
Scale
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
Serving
- Taco shells for tacos, rice or cauliflower rice for taco bowls, lettuce for taco salads, or lettuce leaves for lettuce wraps
- Any 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 your slow cooker or Instant Pot.
- Slow Cooker Cooking: For slow cooker method, cook on high for 5 hours. After cooking, remove chicken and shred it with two forks, then return to the slow cooker and cook on low for an additional 30 minutes to let flavors meld.
- Instant Pot Cooking: For Instant Pot, lock the lid and set the vent to sealing. Select 'Poultry' or 'High Pressure' and adjust the time to 16 minutes depending on chicken thickness. After cooking, allow natural pressure release for 15 minutes before quick releasing residual steam.
- Shred Chicken: Remove lid carefully and shred the chicken directly in the pot with two forks. If the mixture appears watery, use the 'Saute' function to reduce liquid for 5-8 minutes until desired consistency is reached.
- Serve: Serve the shredded chicken as tacos, taco bowls, taco salads, or lettuce wraps. Add your preferred taco toppings such as diced tomatoes, onions, jalapeno, fresh cilantro, olives, avocado, hot sauce, salsa, lime wedges, shredded cheese, and sour cream to customize your meal.
Notes
- This recipe can be prepared in either a slow cooker when you have time or an Instant Pot for a quicker option.
- Using chicken thighs instead of breasts will add a richer flavor and more tender texture.
- Adjust cayenne pepper quantity based on your preferred spice level.
- For low-carb options, serve with lettuce wraps or cauliflower rice instead of tortillas or regular rice.
- Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
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: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 26 g
- Cholesterol: 76 mg
