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. Made in either the slow cooker or Instant Pot, this recipe delivers tender, juicy chicken infused with smoky, spicy flavors and is perfect for tacos, bowls, salads, and more.
2lbsChicken breast or chicken thighsboneless, skinless
1cupSalsaany kind, homemade or store-bought
½cupWater or chicken brothfor extra broth depth
2teaspoonsGround cumin
2teaspoonsChili powder
1teaspoonGarlic powder
1teaspoonGround corianderoptional but recommended
¼teaspoonCayenne pepperuse more for extra spice
½teaspoonSea saltplus a pinch of black pepper
¼teaspoonBlack pepperpinch
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 (as tacos, taco bowls, taco salads, or lettuce wraps). Top with your desired taco toppings.
Place all ingredients into an Instant Pot. Lock the lid in place and flip the vent valve to the “Sealing” position.
Select the “Poultry” or “High Pressure” setting, then use the +/- buttons to adjust the cooking time to 14-16 minutes, depending on the thickness of the chicken breasts.
When cooking time is up, allow the pressure to release naturally for 10-15 minutes before releasing any residual steam.
Carefully remove the lid after all steam has been released. Shred the chicken with 2 forks directly in the pot.
If the chicken seems too watery, select the “Saute” setting and cook until liquid is reduced to your desired level, 5-8 minutes. Serve and top with your desired taco toppings.
Notes
*I recommend using 1 lb. each of chicken breasts and skinless chicken thighs. Substituting chicken broth for water adds extra flavor. Use premade taco seasoning for simplicity.