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Salsa Chicken Tacos (Instant Pot or Slow Cooker)

Salsa Chicken Tacos are made with seasoned chicken breasts cooked in fire-roasted salsa until perfectly tender. Shred the chicken and serve in warm tortillas with your favorite taco toppings. This easy recipe works in both the Instant Pot and slow cooker.
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Prep Time 10 minutes
Course Main Course
Cuisine Mexican-inspired

Ingredients
  

For the Chicken

  • 1½ pounds boneless skinless chicken breasts
  • 2 teaspoons ancho chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon salt plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 garlic clove minced
  • 1 cup fire-roasted salsa
  • 2 tablespoons chopped fresh cilantro

For Serving

  • 10 corn or flour tortillas warmed
  • Shredded Monterey Jack cheese or Mexican blend cheese
  • Shredded romaine lettuce
  • Diced Roma tomatoes
  • Guacamole or diced avocado
  • Sour cream optional
  • Hot sauce optional
  • Lime wedges
  • Extra chopped cilantro

Instructions
 

Instant Pot Method

  • Place the chicken breasts into the Instant Pot.
  • In a small bowl, combine the ancho chili powder, ground cumin, ground coriander, salt, and black pepper.
  • Rub the seasoning evenly over both sides of the chicken.
  • Sprinkle the minced garlic over the chicken.
  • Pour the fire-roasted salsa over the top.
  • Secure the lid and set the valve to Sealing.
  • Cook using the Manual or Poultry setting for 13 minutes on High Pressure.
  • Perform a quick release according to your Instant Pot manufacturer's instructions.
  • Remove the chicken and let it rest for several minutes.
  • Shred the chicken using two forks.
  • Return the shredded chicken to the cooking juices.
  • Stir in the chopped cilantro and toss until evenly coated.
  • Taste and season with additional salt if needed.
  • Use tongs to remove the chicken while allowing excess liquid to drain.
  • Fill warm tortillas with the Salsa Chicken Tacos and your favorite toppings.

Slow Cooker Method

  • Place the chicken into the slow cooker.
  • Season as directed above.
  • Add the garlic and salsa.
  • Cover and cook on Low for 5–6 hours.
  • Shred the chicken.
  • Return it to the sauce.
  • Stir in the cilantro.
  • Assemble the tacos and serve.

Notes

  • Flour tortillas are soft and flexible.
  • Corn tortillas offer authentic flavor.
  • Add black beans for extra protein.
  • Serve with Mexican rice or cilantro lime rice.
  • Great with tortilla chips and fresh salsa.
  • Fresh pico de gallo also makes an excellent topping.