Shredded Chicken Tacos (Slow Cooker or Instant Pot)

Up close image of 3 shredded chicken tacos on a dark grey plate in corn tortillas with lime wedges and toppings

5 from 7 votes

Shredded Chicken Tacos (Slow Cooker or Instant Pot)

These flavorful shredded chicken tacos are super easy to make! Let the slow cooker or Instant Pot do all the work for you and have a satisfying taco night with minimal effort.

Prep Time5

Cook Time3

Total Time3 5

Course: Main Dish, Tacos

Cuisine: American, Mexican, Tacos

Keyword: chicken, gluten free, low carb, tacos

Servings:

Calories: 115kcal

Author: Katia

Equipment

1 Slow Cooker
1 Instant Pot

Ingredients

1.5 lb boneless skinless chicken thighs or breasts (we use organic, free-range and antibiotic free)
2 tbs Taco Seasoning
16 oz. jar of salsa any kind you like
Corn or flour tortillas for tacos

Instructions

Slow Cooker/ Crockpot Instructions

Place chicken in the slow cooker in a single layer and evenly distributed.
Sprinkle and rub the taco seasoning all over the chicken.
Pour salsa on top of the chicken.
Cover with lid and cook on High for 3 hrs or Low for 6 hrs.
Once cooked transfer the chicken to another bowl and once you can handle it, go ahead and start shredding the chicken. You can add a squeeze of lime juice for a little acid if you like.
(I sometimes shred right in the Slow cooker pot, but you do what works best for you.)
Use a slotted spoon or tongs to remove shredded chicken before making the tacos. It's a little juicy, but so delicious!!

Instant Pot Instructions

Place chicken in the Instant Pot, evenly distributed.
Sprinkle and rub the taco seasoning on the chicken all over.
Pour salsa on top of the chicken and mix it all up.
Place lid with the seal on the pot. Set the Instant Pot on High for 15 minutes.
After the timer is up, natural release for 10 minutes and then fully depressurize pot before opening.
Turn off the pot, then transfer the chicken to another bowl and once you can handle it, go ahead and start shredding the chicken. You can add a squeeze of lime juice for a little acid if you like
(I sometimes shred right in the Instant Pot, but you do what works best for you.)
Use a slotted spoon or tongs to remove shredded chicken before making the tacos. It's a little juicy, but so delicious!!

Notes

***Tortillas not included in the Nutrition Facts because I have no idea which ones you will use or how many. ***

Enjoy these shredded chicken tacos with your favorite toppings! Crumbled Cotija cheese, shredded lettuce, pickled red onion and avocado chunks go great. Also, if you like a little heat some pickled jalapenos are great as well.

Nutrition