Slow Cooker Chicken Tacos
Slow Cooker Chicken Tacos make taco night feel effortless with juicy shredded chicken that's ready when you are. Load up tortillas with your favorite toppings for a family dinner that's easy to customize and just as good for leftovers.
Servings: 6 -8 servings
Ingredients
- 1 tbsp Chili Powder
- 2 tsp Cumin
- 1 tsp Paprika
- 1 tsp Ground Corriander
- 1/2 tsp salt
- 1/2 tsp Chipotle Powder optional
- 3 tbsp Lime Juice
- 2 Tbsp Tomato Paste
- 1 Tbsp Apple Cider Vinegar
- 1/2 cup Chicken broth
- 2 lbs Chicken Breast
Instructions
- For your Slow Cooker:
- Start by mixing together the dry spices and salt.
- Add each of the liquid ingredients to the spices. Whisk together until it resembles a sauce.
- Place Chicken Breast into the slow cooker and pour the sauce on top.
- Set your slow cooker to high (or read above to use a low setting).
- Start to check your chicken at around 3 hours to see if it can shred easily and is cooked all the way.
- The chicken should be perfect around 4 hours.
- For your Instant Pot:
- Start by mixing together the dry spices and salt.
- Add each of the liquid ingredients to the spices (add an additional 1/4 cup chicken broth). Whisk together until it resembles a sauce.
- Place chicken breast in your Instant Pot and cover with sauce.
- Secure the lid on your Instant Pot. Select the manual function and cook on high pressure for 7 minutes.
- Use a quick release and remove the lid. Shred chicken with a fork and serve with sauce with your favorite toppings.