PREP TIME: 5 mins | COOK TIME: 12 mins | TOTAL TIME: 17 mins | YIELD: 4-6 Serves
Made for busy nights, this easy three-ingredient Chicken Taco is a delight! Enjoy in soft or hard tacos, or on nachos, with all your favourite fixings!
Ingredients
1 1/2 lbs skinless, boneless chicken breasts (fresh or frozen, about 3)
1 c salsa
1 tsp taco seasoning
How to make 3 Ingredient Chicken Tacos
Instant Pot:
Step 1: In the Instant Pot, add the salsa then the chicken breasts on top.
Step 2: Sprinkle over the taco seasoning.
Step 3: Cover with the lid and ensure that the valve is sealed.
Step 4: Set on high and cook for about 12 minutes if using frozen chicken, or about 8 minutes for fresh chicken. Take note that the IP will take around 10 to 15 minutes to pressurize before the cooking time starts.
Step 5: When done, allow the IP to naturally release the pressure for 5 minutes before you quickly release the remaining pressure.
Step 6: Shred the chicken with 2 forks, then stir into the salsa in the pot.
Slow cooker:
Step 1: In the crock of the slow cooker, put the salsa, then top with the chicken breasts.
Step 2: Then, sprinkle over the taco seasoning.
Step 3: Cover the slow cooker with the lid and set it on high or low. If cooking on high heat, cook for 2 to 3 hours or 4 to 5 hours on low.
Step 4: When done, use two forks to shred the chicken.
Step 5: Stir the shredded chicken into the salsa.
Notes:
Adjust the cooking time according to the recipe instructions when using fresh or cooking in a slow cooker. For frozen, refer to the Instant Pot cooking time.
If using the IP to make this recipe, you can use either fresh or frozen chicken. Adjust the cooking time accordingly. But if using a slow cooker, I suggest using fresh or thawed chicken instead.
Serve this in soft tacos, hard tacos, on nachos, in burritos, and with your favourite fixings!
Nutrition Facts:
YIELD: 6, SERVING SIZE: 1
Amount Per Serving: CALORIES: 201 | TOTAL FAT: 4g | SATURATED FAT: 1g | TRANS FAT: 0g | UNSATURATED FAT: 2g | CHOLESTEROL: 96mg | SODIUM: 426mg | CARBOHYDRATES: 3g | FIBER: 1g | SUGAR: 2g |PROTEIN: 36g
Ingredients
- 1 1/2 lbs skinless, boneless chicken breasts (fresh or frozen, about 3)
- 1 c salsa
- 1 tsp taco seasoning
Instructions
Instant Pot:
Step 1: In the Instant Pot, add the salsa then the chicken breasts on top.
Step 2: Sprinkle over the taco seasoning.
Step 3: Cover with the lid and ensure that the valve is sealed.
Step 4: Set on high and cook for about 12 minutes if using frozen chicken, or about 8 minutes for fresh chicken. Take note that the IP will take around 10 to 15 minutes to pressurize before the cooking time starts.
Step 5: When done, allow the IP to naturally release the pressure for 5 minutes before you quickly release the remaining pressure.
Step 6: Shred the chicken with 2 forks, then stir into the salsa in the pot.
Slow cooker:
Step 1: In the crock of the slow cooker, put the salsa, then top with the chicken breasts.
Step 2: Then, sprinkle over the taco seasoning.
Step 3: Cover the slow cooker with the lid and set it on high or low. If cooking on high heat, cook for 2 to 3 hours or 4 to 5 hours on low.
Step 4: When done, use two forks to shred the chicken.
Step 5: Stir the shredded chicken into the salsa.
Notes
Adjust the cooking time according to the recipe instructions when using fresh or cooking in a slow cooker. For frozen, refer to the Instant Pot cooking time. If using the IP to make this recipe, you can use either fresh or frozen chicken. Adjust the cooking time accordingly. But if using a slow cooker, I suggest using fresh or thawed chicken instead. Serve this in soft tacos, hard tacos, on nachos, in burritos, and with your favourite fixings!
