Name: Slow Cooker and Instant Pot Shredded Chicken Tacos Recipe
Prep time: 10 min
Cook time: PT-489266H51M39S
Total time: 4 h 10 min
Cuisine: Mexican
Ingredients: 2 lbs. chicken breast or thighs; 1 cup salsa, any kind; ½ cup water; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 teaspoon garlic powder; 1 teaspoon ground coriander (optional but recommended); ½ teaspoon sea salt; ¼ teaspoon cayenne pepper (use more for extra spice); ¼ teaspoon black pepper; Taco shells for tacos, rice or cauliflower rice for taco bowls, lettuce for taco salads, or lettuce leaves for lettuce wraps; Any of your favorite taco toppings, such as diced tomatoes, onions, jalapeno, fresh cilantro, olives, avocado, hot sauce, fresh salsa, lime wedge, shredded cheese, and sour cream

If you’re on the hunt for a quick, fuss-free dinner that packs big flavor and endless versatility, you’re going to want to stick around for my Slow Cooker and Instant Pot Shredded Chicken Tacos Recipe. Trust me, this is one of those recipes that’s both incredibly forgiving and guaranteed to make weeknight meals feel like a fiesta. Whether you’re team slow cooker or Instant Pot, you’ll find that this shredded chicken comes out tender, juicy, and seasoned just right every time.

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Why You’ll Love This Recipe

Super Easy Prep: Just toss everything in the cooker or pot—no marinating or chopping required.
Versatile Meal Options: Use the shredded chicken for tacos, bowls, salads, or wraps depending on your mood.
Family Favorite: My family goes crazy for this flavor-packed yet mild shredded chicken.
Flexible Cooking Methods: Whether you have time to slow cook or need dinner fast via Instant Pot, this recipe delivers.

Five small toasted corn tortillas each hold a layer of shredded cooked meat with a reddish-brown color, topped with chopped red onion and fresh green cilantro. Each taco also has a thick slice of bright green avocado placed on one side, and some have halved small red cherry tomatoes. White crumbly cheese is sprinkled lightly on top. The tacos are arranged on a white marbled surface along with scattered cilantro leaves and lime wedges. A bowl with diced tomatoes and onions is partially visible at the top right, and part of a white and blue striped cloth napkin is seen at the bottom left. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Everything in this Slow Cooker and Instant Pot Shredded Chicken Tacos Recipe comes together simply and highlights pantry staples with a few fresh touches. The spices create layers of Mexican-inspired flavor that are balanced and accessible for all tastes.

Chicken breast or thighs: I prefer thighs for juiciness, but breasts work well too—just adjust cook times a bit.
Salsa: Pick your favorite kind—roasted tomato or mild verde salsa add different flavor notes.
Water: Helps everything cook evenly without drying out the chicken.
Ground cumin: Essential for that warm, earthy base flavor.
Chili powder: Packs a subtle heat and smokiness that you’ll adore.
Garlic powder: A quick way to layer in garlic flavor without the extra prep.
Ground coriander (optional): A personal favorite for a citrusy, floral hint—feel free to omit.
Sea salt: Balances out all the spices perfectly.
Cayenne pepper: Adds brightness and kick—adjust to your spice tolerance.
Black pepper: Freshly cracked if you can, for subtle heat and aroma.
Taco shells or alternatives: Whether you love crunchy tacos, bowls over rice, or lettuce wraps, there’s no wrong way here!
Toppings: Get creative here—avocado, fresh cilantro, shredded cheese, or a squeeze of lime—your call.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this shredded chicken recipe is. Over the years, I’ve tweaked it to suit whatever ingredients I have on hand or dietary needs pop up. You should feel encouraged to make it your own — swap the spices, use different cooking liquids, or try alternative toppings.

Spice Level: When I want extra heat, I add more cayenne or throw in sliced jalapeños during cooking.
Protein Swap: Tried it with shredded turkey once for Thanksgiving leftovers — a surprisingly tasty variation!
Low-Carb/Keto: Serving over cauliflower rice or wrapped in lettuce leaves turns this into a keto-friendly meal.
Meal Prep: Make a double batch and freeze half to save time on busy weekdays.

How to Make Slow Cooker and Instant Pot Shredded Chicken Tacos Recipe

Step 1: Gather and Prep Your Ingredients

Start by placing the chicken breasts or thighs in your slow cooker or Instant Pot. No chopping needed — whole pieces work best for shredding later. Add your salsa, water, and all the spices directly on top. It’s super easy! Make sure everything’s evenly distributed for balanced flavor during cooking.

Step 2: Cooking in the Slow Cooker

If you’re slow cooking, set it on the high setting for 4 to 5 hours. I sometimes check around 4 hours just to make sure it’s tender enough to shred easily. The chicken should just pull apart with two forks — if it’s not quite there, give it a bit more time. Once shredded, I return it to the slow cooker on low for 30 minutes; this helps the chicken soak up all those bold spices.

Step 3: Cooking in the Instant Pot

For the Instant Pot route, lock the lid and set the valve to “Sealing.” Use the “Poultry” or “High Pressure” function and adjust the time to around 14 to 16 minutes — thicker chicken pieces require more time. When done, let the pressure release naturally for 10 to 15 minutes; this step keeps the chicken juicy. Shred directly in the pot with two forks. If the shredded chicken seems watery, switch to “Sauté” mode and simmer until the liquid reduces to your preferred consistency. I’ve found this extra step really concentrates the flavors.

Step 4: Assemble Your Tacos

Now the fun part! Depending on how you like your tacos, serve the shredded chicken in taco shells, over rice or cauliflower rice for bowls, in taco salads, or wrapped in lettuce leaves. Top with your preferred toppings — I’m partial to fresh cilantro, diced onions, and a squeeze of lime. You can’t go wrong here.

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Pro Tips for Making Slow Cooker and Instant Pot Shredded Chicken Tacos Recipe

Choose Your Chicken Wisely: Thighs stay moist longer and are harder to overcook, but breasts work great if you watch your cooking time.
Don’t Skip the Natural Release (Instant Pot): Giving the pressure time to release naturally keeps the meat juicy and tender.
Adjust Spice Levels to Taste: I always start with less cayenne and add more later—it’s easier to add heat than tone it down!
Shred with Two Forks: Avoid using a food processor; shredding by hand gives the perfect chicken texture without turning it mushy.

How to Serve Slow Cooker and Instant Pot Shredded Chicken Tacos Recipe

Four tacos are arranged closely on a white marbled surface. Each taco has a soft, slightly charred tortilla shell folded in half, forming a pocket. Inside, layers from bottom to top show a smooth, light green avocado slice along one side, followed by shredded, reddish-brown cooked meat filling most of the space. On top, halved bright red cherry tomatoes add a fresh pop of color, scattered with small pieces of diced purple onion and green cilantro leaves. White crumbly cheese is sprinkled over everything, adding texture contrast. Around the tacos, lime wedges and chopped cilantro leaves are casually placed for decoration. A bowl of fresh tomato-based salsa with red and green colors is partially visible in the upper right corner. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a huge fan of topping these tacos with fresh cilantro, diced white onion, and a few slices of jalapeño if I’m feeling adventurous. A dollop of sour cream and some shredded cheese add creamy richness that balances the heat. And don’t forget a wedge of lime—it brightens up every bite in a way that’s addictive.

Side Dishes

My go-to sides are simple: Mexican street corn (elote), a zesty black bean salad, or cilantro lime rice. For a lighter option, avocado slices and a fresh tomato-cucumber salad are perfect partners that round out the meal.

Creative Ways to Present

For a fun party twist, I like to serve this shredded chicken taco meat as a taco bar—line up tortillas, bowls of toppings, salsas, and sides so everyone can create their own perfect taco. Another hit is using large lettuce leaves to wrap the chicken, making for a colorful and gluten-free “taco” that looks beautiful on the plate.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover shredded chicken to an airtight container and store it in the fridge for up to 4 days. I always keep extra tortillas or lettuce leaves ready to whip up lunches or quick dinners without any extra fuss.

Freezing

I’ve had great success freezing this shredded chicken in portion-sized freezer bags. It freezes well for up to 3 months. Just thaw overnight in the fridge and reheat gently—super convenient for busy weeks when you want homemade meals without the work.

Reheating

For reheating, I recommend warming the chicken gently on the stovetop with a splash of water to keep it moist, or microwaving it covered for short intervals with stirring in between. If it got juicy in the fridge, the steps in the Instant Pot with “Sauté” mode come in handy to reduce any excess liquid while keeping flavor intact.

FAQs

Can I use frozen chicken in this Slow Cooker and Instant Pot Shredded Chicken Tacos Recipe?

Yes! With the Instant Pot, you can add frozen chicken breasts or thighs directly—just increase the cooking time slightly to ensure they cook through (around 20 to 22 minutes). For slow cooker, it’s best to thaw first to ensure even cooking and avoid food safety issues.
What salsa works best for this recipe?

I usually go with a medium-spiced roasted tomato salsa, but a tangy verde salsa gives a nice bright twist. If you want less spice, choose a mild salsa or even a fresh tomato salsa—just keep the water amount the same to maintain moisture during cooking.
Can I double this recipe for meal prep?

Absolutely! If your slow cooker or Instant Pot is large enough, doubling works great. Just be mindful of not overfilling—leave some space for pressure to build in the Instant Pot and for proper heat circulation in the slow cooker.
What are good low-carb serving options?

Using lettuce leaves as wraps or serving the shredded chicken over cauliflower rice makes for a satisfying low-carb meal without skimping on flavor or texture.

Final Thoughts

I absolutely love how this Slow Cooker and Instant Pot Shredded Chicken Tacos Recipe takes the stress out of dinner prep while delivering big on flavor and flexibility. Whether you’re feeding a busy family or just craving an easy, delicious meal, this recipe has become a reliable go-to for me. I can’t wait for you to try it and discover how simple and tasty weeknight chicken tacos can be when you let your slow cooker or Instant Pot do the heavy lifting. Happy cooking—and don’t forget to pile on those favorite toppings!