Instant Pot® or Slow Cooker Chicken Tacos

Entrees | 0 comments

Shared By: 2019 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Ingredients:

  • 2 pounds chicken breast or thighs (we recommend 1 lb. of each)
  • 1 cup organic or homemade salsa
  • 1/2 cup water
  • 2 teaspoon ground cumin
  • 2 teaspoon. chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander (optional)
  • 1/4 teaspoon cayenne pepper (more for more heat)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Salad greens or butter leaf lettuce
  • Toppings: Fresh chopped veggies of choice, fresh cilantro, olives, avocado, fresh salsa, lime wedge etc.
  • Optional: gluten-free tortilla such as organic corn tortillas

Directions:

  • Instant Pot®:
  • Place all ingredients except salad greens/lettuce and toppings into the bottom of the Instant Pot insert. Lock the lid in place and flip the vent valve to “Sealing” position.
  • Select “Poultry” or “Manual” setting then use the +/- buttons to adjust the cooking time up or down to 17-19 minutes (depending on how thick your chicken breasts are).
  • When cooking time is up, allow pressure to release naturally for 10-15 minutes before releasing any residual steam.
  • Carefully remove the lid once all steam has been released and shred the chicken with two forks right in the pot. If meat seems watery, select the “Sauté” setting and cook for 5-8 minutes or until liquid is reduced.
  • Serve chicken taco meat in a lettuce wrap, gluten-free tortilla or on a bed of greens, top with cilantro and add desired toppings.
  • Slow Cooker:
  • Place all ingredients except salad greens/lettuce and toppings in a slow cooker and cook on high for 4-5 hours.
  • Remove chicken and shred with 2 forks. Return to slow cooker and cook on low for an additional 30 minutes.
  • Serve chicken taco meat in a lettuce wrap, gluten-free tortilla or on a bed of greens, top with cilantro and add desired toppings
  • TO FREEZE: Prepare recipe as directed and allow chicken to cool completely in the fridge before transferring it to the freezer.
  • To thaw, place chicken in the fridge for 24 hours or place tightly sealed bag or container in a bowl of cool water (changing water every 30 minutes).

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