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Salsa Chicken Tacos (Instant Pot or Slow Cooker)
5 from 135 votes

Salsa Chicken Tacos (Instant Pot or Slow Cooker)

This recipe creates tender shredded chicken cooked with ancho chili powder, cumin, coriander, garlic, and salsa in an Instant Pot or slow cooker. The chicken absorbs the bold flavors and cooks until it can be easily shredded, providing a moist filling for tacos. Served in warmed corn or flour tortillas, these tacos are customizable with classic toppings like cheese, lettuce, tomato, guacamole, sour cream, and hot sauce.

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

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
  • hot sauce optional
  • sour cream optional

Instructions

    Cup of Yum
  1. Place chicken in Instant Pot. 
  2. 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).
  3. Sprinkle mixture evenly over both sides of chicken and sprinkle garlic over chicken, then pour salsa over chicken to cover. 
  4. 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.
  5. Once cycle is complete use quick release method according to manufactures instructions.
  6. Remove chicken and let cool several minutes on cutting board then shred into pieces and return to juices in instant pot. 
  7. Sprinkle in cilantro, and toss chicken to coat. Season with more salt to taste if desired. 
  8. 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.