Crockpot Chicken Tacos

Step 1

Place the chicken, salsa, water, and spices in a slow cooker. Cook on the high setting for 4-5 hours.

Step 2

Remove chicken and shred with 2 forks. Return to slow cooker and cook on low for an additional 30 minutes.

Step 3

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.

Step 4

Place all ingredients into an Instant Pot. Lock the lid in place and flip the vent valve to the “Sealing” position.

Step 5

Select the “Poultry” or “High Pressure” setting, then use the +/- buttons to adjust the cooking time to 14-16 minutes (depending on how thick your chicken breasts are).

Step 6

When cooking time is up, allow the pressure to release naturally for 10-15 minutes before releasing any residual steam.

Step 7

Carefully remove the lid after all steam has been released. Shred the chicken with two 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.

Step 8

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.