Salsa Chicken Tacos (Instant Pot or Slow Cooker)

Name: Salsa Chicken Tacos (Instant Pot or Slow Cooker)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5 serving
Ingredients: 1 1/2 lbs boneless skinless chicken breasts; 2 tsp ancho chili powder; 1 tsp ground cumin; 1/2 tsp ground coriander; Salt and freshly ground black pepper; 1 clove garlic; 1 cup fire roasted jarred salsa; 2 Tbsp chopped cilantro; 10 corn or flour tortilla shells; Shredded monterey jack or Mexican blend cheese; shredded romaine lettuce; diced Roma tomatoes; guacamole or diced avocados; Sour cream and hot sauce

User Reviews

5.0

135 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
5
Course
Main Course
Cuisine
Mexican

Salsa Chicken Tacos (Instant Pot or Slow Cooker)

Iris Warren

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These Salsa Chicken Tacos are one of the easiest dinners you can make and yet they are still perfectly flavorful and everyone will love them! Likely to become a new go-to weeknight dinner for you!

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Ingredients

Servings

1 1/2 lbs boneless skinless chicken breasts
2 tsp ancho chili powder
1 tsp ground cumin
1/2 tsp ground coriander
Salt and freshly ground black pepper
1 clove garlic minced
1 cup fire roasted jarred salsa
2 Tbsp chopped cilantro

For serving

10 corn or flour tortilla shells warmed
Shredded monterey jack or Mexican blend cheese
shredded romaine lettuce
diced Roma tomatoes
guacamole or diced avocados
Sour cream and hot sauce optional

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Instructions

Place chicken in Instant Pot.
In a small bowl whisk together chili powder, cumin, coriander and 1/4 tsp salt and 1/4 tsp pepper (some bottled salsas are super salty that's why I recommend only starting with 1/4 tsp then adding more later).
Sprinkle mixture evenly over both sides of chicken and sprinkle garlic over chicken, then pour salsa over chicken to cover.
Close lid, turn vent to "sealing" and set Instant pot to "poultry" or "manual" setting then set to 13 minutes. If using a slow cooker cook 5 - 6 hours on low heat.
Once cycle is complete use quick release method according to manufactures instructions.
Remove chicken and let cool several minutes on cutting board then shred into pieces and return to juices in instant pot.
Sprinkle in cilantro, and toss chicken to coat. Season with more salt to taste if desired.
Lift chicken pieces with tongs and allow excess liquid to run off, then place in tortilla shells with listed toppings.

Notes

Although you can technically add frozen chicken to the Instant Pot, you'll want to thaw the chicken for this recipe before cooking it in either your Instant Pot or slow cooker.
Recipe source: Cooking Classy
Nutrition includes corn tortillas. Toppings aren't included.