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Crock Pot Chicken Taco Meat

crock pot chicken tacos in a silver pan topped with salsa and limes
  • Serves:  8
  • Prep Time:  5 min
  • Cook Time:  2 hrs

Ingredients

  • 1 (12-ounce) container fresh salsa, preferably from the refrigerated section
  • 1 ½ pounds boneless, skinless chicken breasts
  • ¼ cup Taco Seasoning or 1 (1-ounce) packet store-bought

For serving (optional)

  • Warm tortillas
  • Shredded cheese
  • Sour cream
  • Diced avocado
  • Fresh cilantro leaves
  • Lime wedges

Method

  1. Add the salsa, chicken, and taco seasoning to a slow cooker. Stir to coat the chicken as best you can.
  2. Cover and cook on HIGH for 2 hours or LOW for 4 hours or, until the chicken shreds easily with a fork.
  3. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot and stir to combine with the cooking liquid. Let it sit for 5 minutes to soak up the sauce.
  4. Use the chicken for tacos, burrito bowls, or salads. Top with your favorite fixings and enjoy.

Notes

Instant Pot Method:

  1. Add the salsa, chicken, and taco seasoning to a slow cooker. Stir to coat the chicken as best you can. Seal the lid, making sure the vent is in the closed position. Set to pressure cook on HIGH for 10 minutes.
  2. Allow the pressure to naturally release for 5 minutes, then manually release any remaining pressure.
  3. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot and stir to combine with the cooking liquid. Let it sit for 5 minutes to soak up the sauce. 
  4. Use the chicken for tacos, burrito bowls, or salads. Top with your favorite fixings and enjoy.