PREP TIME: 5 MINS | COOK TIME: 3 HRS 20 MINS | TOTAL TIME: 3 HRS 25 MINS | SERVINGS: 6
I love slow cooker recipes. They don’t take much effort to make and guarantee to come out great always! These Slow cooker chicken tacos are one of my favourite tasty and healthy meals that I can also make in an Instant Pot for a quick meal any time!
Ingredients
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1 lb. boneless skinless chicken breasts
1/3 c. Italian Salad dressing (or salsa)
1/2 c. low-sodium chicken broth (or salsa)
salt and freshly ground black pepper, to taste
3 tsp chilli powder
3 tsp fresh lime juice
1 1/2 tsp onion powder
3/4 tsp cumin
3/4 tsp garlic powder
3/4 tsp paprika
How to make Slow Cooker Chicken Tacos
Slow Cooker:
Step 1: In a slow cooker, place the chicken breasts.
Step 2: Place the rest of the ingredients in a small bowl and mix well until combined. Then, pour this on top of the chicken in the slow cooker.
Step 3: Cover the slow cooker and set to cook the chicken on high for 2 ½ hours or LOW for approximately 5 hours.
Step 4: Remove the cover and shred the chicken. Continue to cook for additional 30 minutes.
Step 5: When done, serve the chicken with tacos, enchiladas, quesadillas, tostadas, burritos, taco salads, etc. Enjoy!
Instant Pot:
Step 1: For the instant pot version, I prefer to use a cup of salsa in place of chicken broth or Italian dressing because they hold flavour better under pressure. Although, you can use either.
Step 2: Sprinkle all sides of the chicken with spices, then place the chicken in the bottom of your Instant Pot. Pour the lime juice and salsa over the chicken (you can use broth or Italian dressing). Set the IP to Manual (High Pressure) for 8 minutes. Once the time is up, quickly release the pressure, then very carefully take off the lid.
Step 3: Start shredding the chicken, then serve in tortillas with your favourite toppings. Enjoy!
Notes:
To make this ahead, simply shred the chicken and keep it in a sealed container. Store in the fridge for up to 2 days, then reheat before using.
To freeze, place the shredded chicken in an airtight freezer-safe container or bag and store it in the freezer for up to 3 months. Make sure to remove as much air to prevent freezer burn. Before using, thaw in the fridge overnight.
Nutrition Facts:
Calories: 128kcal, Carbohydrates: 3g, Protein: 16g, Fat: 5g, Cholesterol: 48mg, Sodium: 240mg, Potassium: 327mg, Sugar: 1g, Vitamin A: 440IU, Vitamin C: 1.7mg, Calcium: 13mg, Iron: 0.7mg
Ingredients
- 1 lb. boneless skinless chicken breasts
- 1/3 c. Italian Salad dressing (or salsa)
- 1/2 c. low-sodium chicken broth (or salsa)
- salt and freshly ground black pepper, to taste
- 3 tsp chilli powder
- 3 tsp fresh lime juice
- 1 1/2 tsp onion powder
- 3/4 tsp cumin
- 3/4 tsp garlic powder
- 3/4 tsp paprika
Instructions
Slow Cooker:
Step 1: In a slow cooker, place the chicken breasts.
Step 2: Place the rest of the ingredients in a small bowl and mix well until combined. Then, pour this on top of the chicken in the slow cooker.
Step 3: Cover the slow cooker and set to cook the chicken on high for 2 ½ hours or LOW for approximately 5 hours.
Step 4: Remove the cover and shred the chicken. Continue to cook for additional 30 minutes.
Step 5: When done, serve the chicken with tacos, enchiladas, quesadillas, tostadas, burritos, taco salads, etc. Enjoy!
Instant Pot:
Step 1: For the instant pot version, I prefer to use a cup of salsa in place of chicken broth or Italian dressing because they hold flavour better under pressure. Although, you can use either.
Step 2: Sprinkle all sides of the chicken with spices, then place the chicken in the bottom of your Instant Pot. Pour the lime juice and salsa over the chicken (you can use broth or Italian dressing). Set the IP to Manual (High Pressure) for 8 minutes. Once the time is up, quickly release the pressure, then very carefully take off the lid.
Step 3: Start shredding the chicken, then serve in tortillas with your favourite toppings. Enjoy!
Notes
To make this ahead, simply shred the chicken and keep it in a sealed container. Store in the fridge for up to 2 days, then reheat before using. To freeze, place the shredded chicken in an airtight freezer-safe container or bag and store it in the freezer for up to 3 months. Make sure to remove as much air to prevent freezer burn. Before using, thaw in the fridge overnight.