Description
This Slow Cooker Chicken Tacos recipe offers a flavorful and easy way to prepare shredded chicken seasoned with a blend of spices and salsa. Perfect for tacos, taco bowls, salads, or lettuce wraps, this versatile dish can be made in a slow cooker or an Instant Pot, making it an ideal weeknight dinner with minimal prep time.
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 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 (cumin, chili powder, garlic powder, ground coriander, sea salt, cayenne pepper, and black pepper) into a slow cooker or Instant Pot.
- Slow Cooker Cooking: For slow cooker method, cook on high for 5 hours. After cooking, remove the chicken and shred it with two forks. Return shredded chicken to the slow cooker and cook on low for an additional 30 minutes to absorb flavors.
- Instant Pot Cooking: For Instant Pot, lock the lid and set the vent to sealing. Select “Poultry” or “High Pressure” setting and cook for 16 minutes. When done, let pressure release naturally for 15 minutes before quick releasing residual steam. Remove lid carefully and shred chicken directly in the pot. If the mixture is watery, use the “Sauté” setting and cook 5-8 minutes to reduce liquid.
- Serve: Serve the shredded chicken in taco shells, over rice or cauliflower rice as taco bowls, in taco salads, or wrapped in lettuce leaves. Add your favorite toppings such as diced tomatoes, onions, jalapeno, fresh cilantro, olives, avocado, hot sauce, fresh salsa, lime wedges, shredded cheese, and sour cream to taste.
Notes
- Minimal prep time makes this recipe perfect for busy weeknight dinners.
- You can choose between slow cooker and Instant Pot methods depending on your schedule.
- Adjust cayenne pepper quantity to control spice level.
- Use chicken thighs for juicier meat or chicken breasts for leaner option.
- Optional ground coriander adds a subtle citrusy flavor but can be omitted if unavailable.
- Leftover chicken works well for meal prepping or other dishes.
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
