Slow Cooker Chicken Tacos (or Instant Pot)

These Slow Cooker Chicken Tacos – and the toppings that go with them – are always a good idea. Whether you call them crockpot chicken tacos or slow cooker chicken tacos, this recipes is one you’ll want to try! Better yet it can made in the Instant Pot, too.

Slow Cooker Chicken Tacos are 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. 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. Our Slow Cooker Chicken Tacos can also be made in the instant pot. They’re 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.

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.

Ingredients for Slow Cooker (or Instant Pot) Chicken Tacos

• Chicken breast or thighs (we recommend 1 lb. of each)
• Salsa of choice
• Ground cumin
• Chili powder
• Garlic powder
• Ground coriander (optional)
• Cayenne pepper (more for more heat)
• Salt and 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)

How to make Slow Cooker (or Instant Pot) Chicken Tacos

Slow Cooker Directions

1. Place all of the chicken ingredients 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 chicken ingredients  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 “High Pressure” setting then use the +/- buttons to adjust the cooking time up or down to 14-16 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.

How to make Chicken Tacos Whole30?

Instead of wrapping the chicken in a tortilla, try a lettuce wrap or serving it bowl style over cauliflower rice. Both are great options for turning this into a scrumptious Whole30 meal. You’ll want to hold the cheese and sour cream. Instead you can top your taco with guacamole, fresh salsa and cilantro.

Slow Cooker Chicken 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.

Other Mexican-inspired recipes you’ll love!

• Instant Pot Beef Barbacoa
• Slow Cooker Pork Carnitas
• Healthy Taco Hotdish
• Tex-Mex Sweet Potato Hash

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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 12 reviews

Ingredients

For the chicken:

• 2 lbs. chicken breast or thighs (we recommend 1 lb. of each)
• 1 cup salsa of choice
• 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

For serving:

• 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 of the chicken ingredients 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 chicken ingredients  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 “High Pressure” setting then use the +/- buttons to adjust the cooking time up or down to 14-16 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?

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

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