Crockpot or Instant Pot Chicken Tacos

{NEW} Crockpot or Instant Pot Chicken Tacos 🌮🌮🌮

Throw your ingredients into a Crockpot or Instant Pot, dream about Taco Heaven while your home is filled with delicious aromas as the chicken basically cooks itself, then simply shred the flavorful meat and let everyone load up their tacos as they like!

WIN THE DAY, CRUSHers! 💪

makes 8 servings
Chicken Ingredients:

• 2 lbs skinless boneless chicken breast
• 1/2 cup chicken bone broth
• 1 (14 oz) jar tomato sauce
• 1 (4 ounce) mild diced green chilies with juices
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1 Tbsp chili powder
• 1 Tbsp avocado oil, or olive oil
• sea salt to taste

For serving:

• sprouted tortillas
• shredded cheese
• cherry tomatoes, chopped
• avocado, chopped
• green onions, sliced
• lettuce, shredded
• Greek yogurt, plain
• fresh cilantro, chopped
• fresh lime wedges

Crockpot Instructions: Place all the ingredients in a 3.5-4 Qt crockpot and gently stir to combine. Cover and cook on HIGH for 2-3 hours, or on LOW for 4-5 hours. Shred your chicken using two forks, or pulse lightly with a food processor, or mixer with the paddle attachment.Place the shredded meat back into the crockpot and stir in with the sauce to coat.

Instant Pot Instructions: Turn your Instant Pot on and set it to the sauté mode. Add oil and heat. Add chicken and cook for 5 minutes until both sides are nice golden brown.Once the chicken is browned, add in all remaining “chicken ingredients” and stir. Secure the lid on and lock it, setting valve to the sealing position.

Cook on high pressure for 10 minutes. Once pot beeps, set the valve to the venting position for a quick pressure release. Unlock the lid and allow the chicken to cool for a bit.

Shred your chicken using two forks, or pulse lightly with a food processor, or mixer with paddle attachment.Place the shredded meat back into the pot and stir it into the sauce.

To assemble your tacos: “Toast” tortillas in a large skillet for a minute on each side, over medium-high heat. Load up your tortillas with shredded chicken and sauce.

Top with chopped avocado, cherry tomatoes and green onions. Sprinkle with cheese and garnish with cilantro leaves if you like.

Serve immediately and enjoy!
❤Rachel

Crockpot or Instant Pot Chicken Tacos

Category: Dinner, Food Facts

Ingredients

• Chicken Ingredients:
• 2 lbs skinless boneless chicken breast
• 1/2 cup chicken bone broth
• 1 (14 oz) jar tomato sauce
• 1 (4 ounce) mild diced green chilies with juices
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1 Tbsp chili powder
• 1 Tbsp avocado oil, or olive oil
• sea salt to taste
• For serving:
• sprouted tortillas
• shredded cheese
• cherry tomatoes, chopped
• avocado, chopped
• green onions, sliced
• lettuce, shredded
• Greek yogurt, plain
• fresh cilantro, chopped
• fresh lime wedges

Instructions

Crockpot Instructions:
1. Place all the ingredients in a 3.5-4 Qt crockpot and gently stir to combine.
2. Cover and cook on HIGH for 2-3 hours, or on LOW for 4-5 hours.
3. Shred your chicken using two forks, or pulse lightly with a food processor, or mixer with paddle attachment.
4. Place the shredded meat back into the crockpot and stir in with the sauce to coat.

Instant Pot Instructions:
1. Turn your Instant Pot on and set it to the sauté mode.
2. Add oil and heat.
3. Add chicken and cook for 5 minutes until both sides are nice golden brown.
4. Once the chicken is browned, add in all remaining "chicken ingredients" and stir.
5. Secure the lid on and lock it, setting valve to the sealing position.
6. Cook on high pressure for 10 minutes.
7. Once pot beeps, set the valve to the venting position for a quick pressure release.
8. Unlock the lid and allow the chicken to cool for a bit.
9. Shred your chicken using two forks, or pulse lightly with a food processor, or mixer with paddle attachment.
10. Place the shredded meat back into the pot and stir it into the sauce.
11. To assemble your tacos:
12. "Toast" tortillas in a large skillet for a minute on each side, over medium-high heat.
13. Load up your tortillas with shredded chicken and sauce.
14. Top with chopped avocado, cherry tomatoes and green onions.
15. Sprinkle with cheese and garnish with cilantro leaves if you like.
16. Serve immediately and enjoy!

6.4.0

https://cleanfoodcrush.com/crockpot-or-instant-pot-chicken-tacos/

© Copyright Clean Food Crush ® LLC 2014-2019 - Rachel Maser - CleanFoodCrush.com

 

from Clean Food Crush https://ift.tt/33PO2zs