Salsa Chicken Tacos (Instant Pot or Slow Cooker)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
5
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Course
Main Course
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Cuisine
Mexican
Salsa Chicken Tacos (Instant Pot or Slow Cooker)
Description
Salsa Chicken Tacos combine boneless chicken breasts seasoned with a spice blend including ancho chili powder, cumin, and coriander, then simmered with minced garlic and fire-roasted salsa. The slow cooking in an Instant Pot or slow cooker tenderizes the chicken, making it easy to shred and richly flavored by the seasoned salsa juices. Cilantro is stirred in at the end to add a fresh herbal note.
The chicken is drained of excess liquid before placing in warm tortillas and topped with shredded Monterey jack or Mexican blend cheese, shredded romaine, diced tomatoes, guacamole or avocados, and optional sour cream or hot sauce to balance the smoky, spicy profile. This filling is practical for busy days or casual meals requiring minimal hands-on time.
Thawing the chicken before cooking is recommended to ensure even cooking and optimal texture. The recipe notes that corn tortillas are included in the nutrition calculation while toppings are not. Adjust salt carefully depending on salsa saltiness.
Ingredients
- 1 1/2 lbs chicken breast boneless skinless
- 2 tsp ancho chili powder
- 1 tsp cumin ground
- 1/2 tsp ground coriander
- salt freshly ground
- black pepper freshly ground
- 1 clove garlic minced
- 1 cup salsa fire roasted, jarred
- 2 Tbsp cilantro chopped
For serving
- 10 corn tortilla shells warmed, or flour tortilla shells
- Monterey jack cheese or Mexican blend cheese, shredded
- romaine lettuce shredded
- Roma tomato diced
- guacamole or diced avocados
- sour cream optional
- hot sauce optional
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
- Thaw chicken completely before cooking to ensure even doneness.
- Adjust added salt cautiously, as some salsa brands are very salty.
- Serve tacos assembled with warm tortillas and desired toppings immediately for best texture.
User Reviews
Overall Rating
5
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