Description
This Slow Cooker Chicken Tacos recipe offers a flavorful and easy way to prepare shredded chicken with a blend of spices and salsa. Perfect for tacos, taco bowls, salads, or lettuce wraps, it suits busy weeknights and can be made in a slow cooker or Instant Pot for convenience.
Ingredients
Scale
Chicken and Marinade
- 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 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
- Prepare Ingredients: Place the chicken, salsa, water, and all spices in the slow cooker or Instant Pot, ensuring they are evenly combined for maximum flavor infusion.
- Slow Cooker Cooking: Cook on the high setting for 5 hours. After cooking, remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and cook on low for an additional 30 minutes to absorb flavors.
- Instant Pot Cooking: Secure the lid and set the vent valve to “Sealing”. Choose the “Poultry” or “High Pressure” setting and adjust the cooking time to 16 minutes, suitable for thicker chicken breasts. After cooking, allow natural pressure release for 15 minutes before releasing any residual steam.
- Shred Chicken: Carefully remove the lid from the Instant Pot and shred the chicken inside with two forks. If excess liquid remains, use the “Saute” function to reduce it for 5-8 minutes.
- Serve: Serve the shredded chicken in your preferred style—tacos, taco bowls, salads, or lettuce wraps—and top with your favorite taco toppings for a delicious meal.
Notes
- This recipe is versatile and can be prepared in a slow cooker or Instant Pot depending on your schedule and equipment.
- Adjust cayenne pepper quantity according to your spice preference.
- Ground coriander is optional but enhances the flavor profile significantly.
- Using chicken thighs will give a richer flavor and more moist texture compared to chicken breasts.
- If using Instant Pot, allow natural pressure release to keep the chicken tender and moist.
- For low-carb options, use lettuce wraps or cauliflower rice instead of traditional taco shells or rice.
- Shred chicken carefully to ensure even texture and maximum flavor absorption.
Nutrition
- Serving Size: 4 ounces shredded chicken
- Calories: 140 calories
- 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
