Crockpot Chicken Tacos: Pressure Cooker Style
These crockpot shredded chicken tacos are my go-to for busy weeknights because they take just minutes to prep and turn into a flavorful, versatile meal. Perfectly spiced and saucy chicken that works for tacos, bowls, salads, and wraps with minimal hands-on time.
Ingredients
Main ingredients
- 2 lbs Chicken breast or chicken thighs boneless, skinless
- 1 cup Salsa any kind
- ½ cup Water or chicken broth
- 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
Instructions
Instructions
- Place the chicken, salsa, water, and spices in a slow cooker.
- Cook on the high setting for 4-5 hours.
- Remove chicken and shred with 2 forks.
- Return to the slow cooker and cook on low for an additional 30 minutes.
- Serve the shredded chicken taco meat in your desired way, such as tacos, taco bowls, taco salads, or lettuce wraps.
- Top with your desired taco toppings like cheese, onions, cilantro, lime wedges, or salsa.
- For Instant Pot method: Place all ingredients into Instant Pot and lock lid with sealing valve. Select Poultry or High Pressure for 14-16 minutes.
- Allow pressure to release naturally for 10-15 minutes, then release residual steam. Shred chicken with forks in the pot. If watery, use sauté setting 5-8 minutes to reduce liquid.
Notes
Use 1 lb each of chicken breasts and thighs for best flavor and texture. Substitute chicken broth for water for richer flavor. You can use premade taco seasoning instead of individual spices. Store leftovers in airtight containers for up to 3 days in fridge or 3 months in freezer.