Slow Cooker Chicken Tacos (or Instant Pot)

These Slow Cooker Chicken Tacos – and the toppings
that go with them – are always a good idea.

A weeknight staple win every time.

Whether it’s Taco Tuesday or any other day of the week, we think it’s safe to say that everyone wins when tacos are on the menu. Have you seen all the taco memes out there? And regardless of whether they’re the standard ground beef taco with minimal toppings (cheese, lettuce and tomato) or kicked up a notch with fish, roasted veggies or shredded chicken and a side of guacamole, there’s always room for everyone to make them their own.

And that’s exactly why you won’t see any bells or whistles with our Slow Cooker Chicken Tacos. Made with only 8 ingredients (less if you use a premade taco seasoning mix), we’ve given this tender chicken a classic flavor – with our Real Foods Dietitians twist of course – that doesn’t interfere with your creative license when it comes to toppings. After all, shouldn’t tacos be as unique as the people who eat them? We thought so, too.

Taco ’bout the possibilities!

It’s all about the toppings. Yes, our Slow Cooker Chicken Tacos are delicious all on their own, but when you think of the fact that you could literally have a different version every night with toppings alone, it’s positively mind blowing, right?

We love setting up a taco bar with both family and guests. Not only do we feel as though our “adulting” game is on point, but it also looks impressive to onlookers (highlight reel on social media?). It’s become a challenge to see just how many toppings we can offer! Don’t worry, with only five minutes of prep work before you set it and forget it in the slow cooker (or Instant Pot), you’ll have time to get them all in order.

How do you take your taco?

If you’re a true taco fan, you probably enjoy your tacos any way you can get them. With a tortilla (we like gluten-free or corn), in a lettuce wrap (hello, Whole30 friends) or simply on a bed of greens to keep things veggie-loaded and light, there’s no wrong or right way and really, what’s not to like about having multiple options?

Tacos are always a good idea.

Budget-friendly, freezer-friendly and a guaranteed crowd-pleaser, we highly recommend doubling the recipe so you can be prepared for just about anything – consider it your emergency taco meal kit. Whether meetings run late, surprise visitors show up or heck, you just don’t feel like cooking, you’ll never regret this deliciously proactive move.

Now, let’s stop “taco-ing” about it and get these Slow Cooker Chicken Tacos cookin’!

Oh and don’t forget to give us a shout @therealfoodrds on Instagram if you cook up a batch – we love to see what you’re cooking!

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Let's Get Cookin'

Slow Cooker Chicken Tacos

These Slow Cooker Chicken Tacos are always a good idea. Serve in a lettuce wrap, gluten-free tortilla or on a bed of greens and top with a multitude of toppings for a weeknight meal win every time. Instructions for both Slow Cooker and Instant Pot.

• Author: The Real Food Dietitians
• Prep Time: 10 mins
• Cook Time: 4 hours
• Total Time: 4 hours 10 mins
• Yield: 8 serving 1x
• Category: Slow Cooker - Whole 30 - Paleo

Print Recipe

★★★★★ 5 from 8 reviews

Ingredients

• 2 lbs. chicken breast or thighs (we recommend 1 lb. of each)
• 1 cup organic or homemade salsa
• 1/2 cup water
• 2 tsp. ground cumin
• 2 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. ground coriander (optional)
• 1/4 tsp. cayenne pepper (more for more heat)
• 1/2 tsp. sea salt
• 1/4 tsp. black pepper
• Salad greens or Butter leaf lettuce
• Toppings: Fresh chopped veggies of choice, fresh cilantro, olives, avocado, fresh salsa, lime wedge etc.
• Optional: gluten-free tortilla (we like organic corn tortillas or Siete grain-free tortillas)

Instructions

Slow Cooker Directions

1. Place all ingredients except salad greens/lettuce and toppings in a slow cooker and cook on high for 4-5 hours.
2. Remove chicken and shred with 2 forks. Return to slow cooker and cook on low for an additional 30 minutes.
3. Serve chicken taco meat in a lettuce wrap, gluten-free tortilla or on a bed of greens, top with cilantro and add desired toppings.

Instant Pot Directions

1. Place all ingredients except salad greens/lettuce and toppings into the bottom of the Instant Pot insert. Lock the lid in place and flip the vent valve to “Sealing” position.
2. Select “Poultry” or “Manual” setting then use the +/- buttons to adjust the cooking time up or down to 17-19 minutes (depending on how thick your chicken breasts are).
3. When cooking time is up, allow pressure to release naturally for 10-15 minutes before releasing any residual steam.
4. Carefully remove the lid once all steam has been released and shred the chicken with two forks right in the pot. If meat seems watery, select the “Saute” setting and cook for 5-8 minutes or until liquid is reduced.
5. Serve chicken taco meat in a lettuce wrap, gluten-free tortilla or on a bed of greens, top with cilantro and add desired toppings.

Nutrition

• Serving Size: 1/8 of recipe (chicken only)
• Calories: 140
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 3 g
• Carbohydrates: 4 g
• Fiber: 0 g
• Protein: 26 g

What are your favorite taco toppings?

Pin it and make it later!

Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

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