Shredded Chicken Tacos Recipe - This 3-ingredient shredded chicken tacos recipe can be made in a crockpot or an Instant Pot, and both are just as easy as the other!
Here in my house we are HUGE taco fans! I’m talking about everything from easy carne guisada tacos to beer battered baja fish tacos and everything in between. These zesty shredded chicken tacos are right up there as one of our longtime favorites!
Cook up some shredded chicken tacos with taco seasoning and salsa using juicy chicken thighs until the meat is pull-apart tender and easy to shred. Then, add the saucy filling to warm tortillas and top with melty cheese, simple guacamole, and all your favorite toppings!
Why You’ll Love This Recipe
- It’s an easy weeknight meal the whole family will love
- You can use shredded chicken for so many things (not just tacos!)
- Can be made in an instant pot or slow cooker.
- It’s customizable to make it as spicy or as mild as you like.
Recipe Tips
- Make it spicier. My family prefers organic mild spicy, but if you want yours with a kick, use a medium or hot salsa instead.
- I use chicken thighs because they’re juicier and cheaper than chicken breasts, but use what you like.
- Both the instant pot and the crockpot have a warm function. It helps to keep the taco filling warm until you’re ready to serve it.
- You don’t have to warm your tortillas if you don’t want to; however, they should at least be room temperature.
- Setting out little bowls of toppings out on the table makes it easier for people to choose their own. Less work for you!
Ingredients for Shredded Chicken Tacos
- Chicken thighs: Trim any excess fat. I prefer to use boneless skinless chicken thighs for extra flavor and juiciness. However, if you want to use boneless skinless chicken breasts, you can.
- Mild salsa and taco seasoning: Provides the seasoning and flavor for the shredded chicken. The salsa also acts as the liquid needed to cook the chicken in both the crockpot and instant pot.
- Tortillas: I like to warm mine up on the skillet for a few seconds. Use the small taco-sized tortilla shells.
- Topping ideas: Chopped romaine lettuce, shredded sharp cheddar cheese, guacamole, or sliced avocado, sour cream, fresh cilantro.
How to Make Homemade Taco Seasoning
If you don't have a store-bought blend already on hand, you can make your own if you've got all the spices ready to go.
- 1 teaspoon black pepper
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 teaspoon sea salt
How to Make Chicken Tacos Meat
Crockpot Chicken Tacos
Step 1: Add chicken thighs into the basin of the crockpot. Sprinkle with taco seasoning and pour in the jar of salsa.
Step 2: Cover with the lid and cook on high for 4-6 hours or low for 6-8 hours.
Step 3: Once the chicken is fully cooked, remove the meat to a bowl (or shred right in the pot) and use two forks to pull the meat apart until shredded.
Step 4: Warm the tortillas up, if desired, and add the filling into the soft tacos. Serve with all your favorite toppings and enjoy!
Instant Pot Shredded Chicken Tacos
Step 1: Place the chicken, salsa, and seasoning into the Instant Pot, and toss to mix and make sure everything is coated.
Step 2: Cover with the lid and set the valve to sealing. This ensures none of the air gets released and the pot is able to build pressure.
Step 3: Cook on meat/stew mode for 12 minutes and then immediately move the valve to the venting to release the pressure.
Step 4: Once the chicken is fully cooked, remove the meat to a bowl (or shred right in the pot) and use two forks to pull the meat apart until shredded.
Step 5: Warm the tortillas up, if desired, and add the filling to the soft tacos. Serve with all your favorite toppings and enjoy!
Best Taco Toppings
- Sour cream
- Homemade guacamole
- Shredded cheese (cheddar, Monterey Jack, Colby Jack, Cotija cheese, etc)
- Diced tomatoes
- Fresh tomato salsa
- Pickled jalapenos
- Mango avocado salsa
Recipe FAQs
Yes! The beauty of this recipe is how it can be so easy to make something so good! Toss it in raw and let the appliances do the work.
Yes! If you are adding the chicken straight from frozen, you’ll need a few extra minutes of cooking time. Set it to 15 minutes instead of 12.
If using a meat thermometer, test for an internal temperature of 165 degrees. Otherwise, you’ll know when the meat is no longer pink, the juices are running clear, and it shreds easily.
You can use it on its own over rice or mashed potatoes, as a topping for nachos, in quesadillas, to make taco salad bowls. The options are endless!
Storing and Freezing Leftovers
Keep leftovers stored in an airtight container for up to 3 days in the fridge.
To freeze the shredded chicken, transfer them to a freezer bag or freezer-safe container and keep frozen for up to 2 months.
Thaw it in the fridge overnight and reheat using a skillet on the stove, the microwave, or the crockpot. You may want to add a splash of water as you’re reheating it, to loosen up the sauce again.
More Taco Recipes You’ll Love
- Guacamole Beef Pot Roast Tacos
- Best Smash Tacos
- Mexican Slow Cooker Pot Roast Tacos
- Salmon Tempura Sushi Tacos
When YOU make this shredded chicken recipe please tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!
If you tried this instant pot shredded chicken tacos recipe or any other recipe on my website, please leave a * star rating and let me know how it went in the comments below. Thanks for visiting!
Shredded Chicken Tacos Recipe
Equipment
Ingredients
- 4-6 chicken thighs fat removed
- 16 oz mild salsa
- 2 ½ tablespoons Taco seasoning
- 6-8 tortillas warmed on a skillet for few seconds
- lettuce chopped, for garnish
- sharp cheddar cheese grated, for garnish
- guacamole or sliced avocado for garnish
- sour cream for garnish
- cilantro chopped, for garnish
Instructions
For the Crockpot:
- Add raw chicken thighs, 2 ½ tablespoons of taco seasoning, and a 16 oz. jar of salsa into the Crockpot.
- Cover and cook on high for 4-6 hours or on low for 6-8 hours.
For the Instant Pot:
- Add and mix together the raw chicken thighs, salsa, and 2 ½ tablespoons of taco seasoning in the Instant Pot.
- Cover the lid and cook on Meat/Stew mode for 12 minutes.
- After cooking, perform a quick release of the pressure.
After Cooking:
- Once done, open the lid and shred the chicken using two forks. Serve the chicken tacos with warm tortillas, homemade guacamole or sliced avocado, lettuce, sharp cheddar cheese, and sour cream. Garnish with cilantro. Enjoy!
Notes
- Frozen boneless chicken thighs cook for 12-15 minutes.
- Raw boneless chicken thighs cook for 10-12 minutes.
Nutrition
Happy Cooking!
I almost didn’t get far enough to read the recipe after reading your description of the guacamole as “slimy” in your mouth. Ughh!
The last thing I want in my mouth is something slimy!
Maybe choose a different word.
Thank you Jesse for your feedback, I think you are right, slimy doesn't sounds that appealing (I was trying to be very visual with my words), does "delicious" sounds better?
This is so easy and turns out so delicious! A keeper for sure!
So happy you like this recipe, thank you for an awesome recipe review!
We love making chicken tacos in the slow cooker! So delicious.
Thank you, Ashley! We love these slow cooker chicken tacos, too!