These Easy Chicken Tacos almost make themselves. Put all the ingredients in the slow-cooker or Instant Pot, press the button, and walk away. You’ll return to the delicious aroma of dinner is done!
Choosing the Chicken
We use a combination of chicken breasts and chicken thighs in this recipe. The breasts keep the fat content down while adding loads of protein, and the thighs add extra flavor and tenderness. If you prefer, you can use only breasts. Either way, the low, slow cook method of a crock pot or the high heat plus pressure of an Instant Pot will result in delicious shredded chicken!
Two Methods, Many Possibilities
The methods for this recipe create the perfect base for Easy Chicken Tacos, but the shredded chicken can also be used in enchiladas, Tortilla Soup, nachos, or other Mexican inspired chicken dishes. In fact, you’ll find that this method of cooking meat can be used for all kinds of meats, including pork and beef. So you can use it to make carnitas, barbacoa, whatever you like.
Instant Pot Method
In the instant pot, chicken tacos are done in 30 minutes. You can Watch a video of how to make this in the Instant Pot here!
- Add the chicken breasts and thighs, seasonings, and salsa to the bowl of your instant pot. Toss to combine, then spread the chicken pieces out in an even layer.
- Next, cover and pressure cook on high for 10 minutes, followed by a 10-minute natural release, followed by a quick release. The total time for my machine, including preheating and pressure release, is 30 minutes.
- Remove the lid and use two forks to shred the chicken. I find it easiest to remove the chicken to a bowl on the countertop to do this. If you do, return the chicken to the pot after shredding and give it a good toss with the remaining juices from the pressure cooker.
- Warm your corn tortillas in the microwave wrapped in a damp towel (or paper towel) and fill each one with some of the deliciously flavored shredded chicken taco filling. Top with your taco favorites, like shredded cheese, sliced scallions, salsa, or guacamole and dig in!
If you are looking for a side dish to add to the meal, this Corn Salad is perfect. The fresh, sweet corn and zesty lime dressing complement the spicy chicken. Other great sides include classics like guacamole, red rice, or pico de gallo.
Slow Cooker Method
To make these Easy Chicken Tacos in the slow-cooker is a cinch.
- Add the chicken breasts and thighs, seasonings, and salsa to the bowl of your slow cooker. Toss to combine, then spread the chicken pieces out in an even layer.
- You can use the 6-8 hour setting on low or the 4 hour high setting; both will produce great results.
- After the allotted time, use two forks to shred the chicken. I find it easiest to remove the chicken to a bowl on the countertop to do this. If you do, return the chicken to the pot after shredding and give it a good toss with the remaining juices.
- Warm your corn tortillas in the microwave wrapped in a damp towel (or paper towel) and fill each one with some of the deliciously flavored shredded chicken taco filling. Top with your taco favorites, like shredded Cheddar cheese, sliced scallions, cilantro, salsa, lime, or guacamole and dig in!
Taco Night Variations
We have this on a regular rotation for busy weeknights in our house and it’s always enjoyed. There are plenty of ways to spice it up, too!
- Add chipotle peppers in Adobo sauce. The smoky, spicy heat is awesome in these Easy Chicken Tacos. 1-2 peppers brings plenty of spice. If you substitute beef for the chicken, you can make these awesome Chipotle-inspired Barbacoa Beef Tacos (Slow Cooker).
- Add black beans, diced bell peppers, and frozen corn (about 1/2 cup of each) to the slow-cooker or pressure cooker for color and to beef up the veggie content.
- Make some quick pickled red onions to top off the tacos. The sweet vinegar and sharp tang of the onions is an awesome contrast. A squirt of lime and a cold bottle of Modelo and life is good!
Storage Tips
Refrigerator: This recipe stores easily in the refrigerator in an airtight container for up to one week. Reheat leftovers thoroughly in the microwave or on the stove. You may want to add a touch more salsa or water as you reheat the chicken.
Freezer: This easy chicken taco recipe also freezes beautifully and it is easy to double the recipe for future meals. Store in an airtight container or ziplock bag in the freezer. Defrost overnight in the refrigerator and heat thoroughly before serving.
Print
Easy Chicken Tacos
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
Description
Easy Chicken Tacos – use either the slow-cooker or your Instant Pot to have delicious Mexican-style shredded chicken tacos for dinner tonight.
Ingredients
1 1/2 pounds boneless, skinless chicken breasts
1 1/2 pounds boneless, skinless chicken thighs
1 small white onion, sliced
1 cup prepared salsa + 1/2 cup water
1 teaspoon ground cumin seed
1 teaspooon dried oregano
1 teaspoon ground coriander
1 teaspoon chili powder ( Ancho or Chipotle)
1 teaspoon kosher salt
Instructions
Mix all ingredients in the pressure cooker or slow-cooker and cover with lid.
For pressure cooker, cook for 10 minutes (30 minutes total with preheat and pressure release).
For slow cooker, choose 4 hour high or 6 hour low setting.
Remove lid and shred chicken with two forks. You may want to remove chicken to a bowl to do this. Then return chicken to the cooking juices and stir to recombine.
Warm corn tortillas and fill with the shredded chicken for amazing tacos!
Top with your favorite Tex-Mex toppings, like guacamole, shredded cheese, salsa, or lime wedges.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
