Salsa Chicken Tacos (Instant Pot or Slow Cooker)
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts
- 2 tsp ancho chili powder
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- Salt and freshly ground black pepper
- 1 clove garlic minced
- 1 cup fire roasted jarred salsa
- 2 Tbsp chopped cilantro
- 10 corn or flour tortilla shells warmed
- Shredded monterey jack or Mexican blend cheese
- Shredded romaine lettuce
- Diced roma tomatoes
- Guacamole or diced avocados
- Sour cream and hot sauce optional
Directions
- 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.
Salsa Chicken Tacos (Instant Pot or Slow Cooker)
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