Name: Slow Cooker and Instant Pot Shredded Chicken Tacos Recipe
Prep time: 10 min
Cook time: PT-489266H56M27S
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 or rice/cauliflower rice for taco bowls or lettuce leaves for wraps; 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 fuss-free dinner that bursts with flavor, you’ve got to try my Slow Cooker and Instant Pot Shredded Chicken Tacos Recipe. It’s one of those dishes that feels like a warm hug after a long day—super easy to make, flexible depending on your schedule, and endlessly delicious. Whether you’re a slow cooker fan or an Instant Pot loyalist, this recipe will have juicy, tender shredded chicken ready to fill your tacos in no time. Trust me, once you try it, this will become a go-to in your dinner rotation!

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Why You’ll Love This Recipe

Effortless Cooking: You can set it and forget it, with minimal prep time and hands-off cooking.
Dual Cooking Options: Whether you prefer slow cooker or Instant Pot, this recipe adapts to either method.
Versatility: Perfect for tacos, bowls, salads, or even lettuce wraps — your taco night just got a tasty upgrade.
Family Friendly: My family goes crazy for this tender, flavorful shredded chicken every single time.

Five small toasted tortillas with a light golden-brown color and slight char marks are spread out on a white marbled surface. Each tortilla has a base layer of shredded cooked meat with a brownish color, topped with halved cherry tomatoes that are bright red, small diced purple onion pieces, fresh green cilantro leaves, and crumbled white cheese. There is a large, pale green slice of avocado placed on each tortilla, positioned to one side. Around the tortillas, there are lime wedges with a bright green peel and pale green flesh, as well as scattered bits of herbs and onions. A white bowl filled with a chunky tomato salsa is partially visible at the top right, and a black and white striped cloth appears at the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Getting the right blend of spices and fresh ingredients really elevates the flavors in this Slow Cooker and Instant Pot Shredded Chicken Tacos Recipe. I usually keep these pantry staples on hand, so it’s always easy to whip up this meal whenever hunger calls.

Chicken (breasts or thighs): Thighs stay juicier, but breasts work great if you want leaner meat.
Salsa: Choose your favorite kind—chunky or smooth, mild or spicy—this adds a ton of flavor and moisture.
Water: Keeps the chicken moist as it cooks; don’t skip it.
Ground cumin: Essential for that smoky warmth typical in taco seasoning.
Chili powder: Adds that classic taco spice kick.
Garlic powder: Boosts the savory depth without overpowering.
Ground coriander (optional): I love this subtle citrus note, but it’s optional if you don’t have it.
Sea salt: Enhances all the flavors.
Cayenne pepper: Use sparingly if you prefer mild, or add more for extra heat.
Black pepper: Just a touch for a nice peppery bite.
Taco shells or alternatives: Shells, rice, cauliflower rice, or lettuce wraps — pick your favorite base!
Toppings: I always recommend diced tomatoes, cilantro, cheese, sour cream, and a squeeze of lime for fresh brightness.

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 easy it is to customize this Slow Cooker and Instant Pot Shredded Chicken Tacos Recipe to match what you’re craving or what’s in your pantry. Here are some variations I’ve tried that you might enjoy too!

Spicy Upgrade: Adding extra cayenne or a few dashes of hot sauce while cooking really kicks up the heat—perfect for spice lovers like me.
Mexican-Inspired: Stir in fresh chopped cilantro and squeeze lime juice over the top right before serving for that bright, authentic flavor.
Dairy-Free: Skip cheese and sour cream, and top with avocado slices and fresh salsa instead. Still creamy and satisfying!
Slow Cooker to Instant Pot: If you’re short on time, Instant Pot cuts the cooking time drastically without sacrificing taste or tenderness.

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

Step 1: Prep and Load Your Cooker

Start by placing your chicken (breasts or thighs) into your slow cooker or Instant Pot. Pour in the salsa, water, and sprinkle all those beautiful spices on top. Give it a quick stir to evenly distribute the seasoning. I like doing this in the morning on busy days, so dinner basically cooks itself by the evening.

Step 2: Cook Low and Slow or Pressure Cook Fast

If you’re slow cooking, set it on high for 4 to 5 hours—this results in incredibly tender chicken that shreds with just two forks. For Instant Pot lovers, seal the lid, select the poultry or high-pressure setting, and cook for about 14 to 16 minutes depending on the thickness of your chicken. Let the pressure release naturally for 10 to 15 minutes—it’s a game changer for keeping chicken juicy!

Step 3: Shred and Finish

Once the chicken is cooked, remove (or leave it in the Instant Pot) and shred it with two forks. If you’re using a slow cooker, pop the shredded chicken back and let it warm for another 30 minutes on low so all those flavors meld perfectly. For the Instant Pot, if you find the chicken watery after shredding, just hit the “Sauté” function and simmer off some excess liquid for about 5 to 8 minutes.

Step 4: Serve and Enjoy

Now comes the fun part—pile that tender chicken into your taco shells, taco bowls, or even lettuce wraps. Don’t hold back on the toppings! I always add fresh cilantro, diced onions, lime wedges, and a little shredded cheese. You’ll love how the simple prep turns into a festive taco night at home.

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

Use Thighs for Moisture: I found that chicken thighs stay more tender and juicy, especially in slow cooker mode.
Natural Pressure Release Matters: Don’t rush the Instant Pot release—it dramatically improves texture and flavor.
Don’t Skip the Sauté Step: If cooking in Instant Pot, reducing extra liquid after shredding helps to concentrate flavors.
Adjust Spice Levels to Taste: I always start milder, then add toppings like hot sauce for individual heat preference.

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

Four soft corn tortillas, slightly charred, are folded and filled with shredded cooked chicken that is orange-brown in color. Each taco has a slice of fresh light green avocado placed inside along one side, halved bright red cherry tomatoes, and small pieces of purple-red onion scattered over the chicken. White crumbly cheese and chopped green cilantro leaves are sprinkled on top. Around the tacos on the white marbled surface are lime wedges and loose cilantro leaves, with a white bowl filled with chunky red salsa nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Here’s what I actually use on my tacos: fresh cilantro, thinly sliced jalapeños for a gentle heat punch, diced red onions for crunch, and a hearty spoonful of sour cream or Mexican crema to balance the spice. A squeeze of lime right before eating brightens those flavors like magic.

Side Dishes

I often pair these tacos with a simple cilantro-lime rice or some Mexican street corn (elote) for a festive touch. On lighter days, a crisp cabbage slaw tossed with lime and a pinch of chili powder is just perfect to keep things fresh and crunchy alongside the savory chicken.

Creative Ways to Present

For special occasions, I’ve laid out a taco bar with all the toppings separated in pretty bowls—everything from guacamole and pico de gallo to pickled onions and different cheeses—so everyone can build their dream taco. It’s always a crowd-pleaser and makes dinner feel like a party!

Make Ahead and Storage

Storing Leftovers

I like to store leftover shredded chicken in an airtight container in the fridge for up to 4 days. It holds its moisture really well, especially if you stir in a tiny splash of water or salsa before reheating.

Freezing

Freezing works beautifully with this recipe. I portion the shredded chicken into freezer-safe bags or containers and freeze for up to 3 months. When I’m ready to use it, I thaw overnight in the fridge and it tastes just as good as fresh!

Reheating

When reheating, I prefer warming the chicken on the stove in a skillet over low heat, stirring occasionally, and adding a splash of water or salsa to keep it juicy. The microwave works fine too, just cover the dish to trap moisture and heat gently.

FAQs

Can I use frozen chicken for this recipe?

Yes, but there’s a catch! For the slow cooker, it’s best to thaw chicken first to ensure even cooking and food safety. If you’re using the Instant Pot, you can cook from frozen by increasing the pressure cooking time by a few minutes—just make sure the internal temperature reaches a safe 165°F (74°C).
What if I don’t have all the spices?

No worries! At minimum, use chili powder, cumin, garlic powder, salt, and pepper—you’ll still get that classic taco flavor. Ground coriander and cayenne pepper add extra layers, but the basics work great in a pinch.
How do I prevent the chicken from drying out?

Cooking on low and slow really helps keep moisture locked in, especially in the slow cooker. For the Instant Pot, letting the pressure release naturally instead of quick releasing is key to juicy chicken. Adding salsa and water also ensures the chicken simmers in flavorful moisture.
Can I use this shredded chicken in other dishes?

Absolutely! This shredded chicken works great in burritos, enchiladas, chicken salads, or even as a topping for nachos. I’ve even tossed it over a salad bowl with avocado for a light but satisfying meal.

Final Thoughts

This Slow Cooker and Instant Pot Shredded Chicken Tacos Recipe holds a special place in my weeknight meal arsenal. It’s so easy to throw together, incredibly flavorful, and adaptable—all the things I look for in a recipe when juggling busy days. I hope you give it a try and find yourself reaching for it over and over again, just like my family does. Happy cooking and taco night fun!