3 Ingredient Slow Cooker Chicken Tacos Recipes

3 INGREDIENT CHICKEN TACOS {INSTANT POT OR SLOW COOKER}

Steps:

• Place salsa in the Instant Pot, with the chicken breasts on top.
• Sprinkle the chicken with the taco seasoning.
• Secure the lid, making sure the valve is closed.
• Cook on high pressure for 12 minutes for frozen chicken, 8 for fresh chicken.
• The Instant Pot will take 10-15 minutes to come to pressure before the cook time starts.
• When the cook time is finished, let the Instant Pot naturally release for 5 minutes and then quick release the rest of the pressure.
• Use two forks to shred the chicken and mix it with the salsa in the pot.
• Place the salsa in the crock of the slow cooker, with the chicken breasts on top.
• Sprinkle the chicken with the taco seasoning.
• Put the lid on the slow cooker and cook on low for 4-5 hours or high for 2-3 hours.
• Shred the chicken with two forks and mix it with the salsa in the slow cooker.

CROCKPOT CHICKEN TACOS

Steps:

• In the base of a slow cooker wisk together the taco seasoning and chicken stock. Add in the chicken.
• Cook on low for four hours.
• Remove the chicken breasts from the crockpot, shred and serve with tortillas and taco toppings.

3 INGREDIENT SLOW COOKER CHICKEN TACOS

Steps:

• Spray your slow cooker with non-stick cooking spray for easy clean-up. Place chicken in the bottom, pour salsa on top, and sprinkle with taco seasoning.
• Cook on high for 4 to 6 hours or on low for 6 to 8 hours.
• When chicken is done cooking, it will shred easily when stirred with a fork.
• Place the chicken on crunchy taco shells or flour tortillas.
• Top with guacamole, lettuce, shredded cheese, tomatoes, olives, sour cream, and any other taco toppings you love.

SLOW-COOKER CHICKEN TACO CHOWDER

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix potatoes, frozen corn, diced tomatoes, green chiles and onion. Stir in broth, chicken, taco seasoning mix and red pepper. Cover; cook 5 to 6 hours on Low heat setting or until potatoes are tender.
• Increase heat setting to High; stir in cream. In small bowl, beat cornstarch and water. Beat cornstarch mixture into soup. Cover; cook about 15 minutes or until bubbly and thickened.
• Add 3 cups Cheddar cheese to slow cooker; stir until melted. Serve soup with remaining ingredients.