Shredded Chicken Tacos Recipe

5 from 3 votes

Shredded Chicken Tacos Recipe

Delicious shredded chicken tacos prepared in a Crockpot or Instant Pot, served with shredded chicken, homemade guacamole, lettuce, tomatoes, and cheese.

Prep Time13

Cook Time12

Total Time25

Course: Main Dish

Cuisine: Mexican

Servings: servings

Calories: 259kcal

Author: Love Keil

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

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 10-12 minutes.

Store left over shredded chicken in airtight container for up to 3 days inside the refrigerator.

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