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+ servings
3 Juicy Chicken Tacos on a grey plate with juicy shredded chicken, guacamole, lettuce, cheese and sour cream.

Shredded Chicken Tacos Recipe

Love Keil
Juicy Chicken Tacos cooked in Crockpot/Instantpot, served with shredded chicken, homemade guacamole, lettuce, tomatoes & cheese.
5 from 2 votes
Prep Time 13 mins
Cook Time 12 mins
Total Time 25 mins
Course Main Dish
Cuisine Mexican
Servings 6 servings
Calories

Equipment

  • Crockpot or Instant Pot

Ingredients
  

  • 4-6 organic chicken thighs fat removed
  • 16 oz organic mild salsa
  • 2 1/2 tablespoons Taco seasoning
  • 6-8 tortillas warmed on a skillet for few seconds
  • butterhead romaine 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
 

  • Add raw chicken thighs, 2 1/2 tablespoons of taco seasoning and 16 oz. jar of salsa into a CrockpotCover and cook for 4-6 hours on high or 6-8 hours on low.
  • If cooking Chicken Tacos in Instant Pot, add & mix well, raw chicken thighs, salsa and 2 1/2 tablespoons of taco seasoning inside the Instant pot. Cover the lid and cook for 12 minutes on Meat/Stew mode. Then quick release the pressure.
  • Open the lid. Shred chicken using two forks. Serve Chicken Tacos with warm tortilla, homemade guacamole or sliced avocado, romaine lettuce, sharp cheddar cheese & sour cream. Garnish with cilantro. Enjoy!

Notes

How long to cook boneless chicken thighs in Instant Pot:
  • Frozen boneless chicken thighs cook for 12-15 minutes.
  • Raw boneless chicken thighs cook for 8-10 minutes.
Store left over shredded chicken in airtight container for up to 3 days inside the refregirator. 
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Keyword chicken tacos, crockpot, instant pot, tacos
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