3 Ingredient Chicken Tacos {Instant Pot or Slow Cooker} Recipe
This easy 3 Ingredient Chicken Tacos recipe uses either an Instant Pot or slow cooker to create tender, flavorful shredded chicken perfect for tacos. With simple ingredients—chicken breasts, salsa, and taco seasoning—this recipe delivers a quick and delicious meal that requires minimal prep and cooking time. Whether you need a fast weeknight dinner or a slow-cooked option, this versatile recipe has you covered.
- Prep Time: 5 minutes
- Cook Time: 12 minutes (Instant Pot) or 4-5 hours (Slow Cooker on low) / 2-3 hours (Slow Cooker on high)
- Total Time: 17 minutes (Instant Pot) or 4-5 hours (Slow Cooker on low) / 2-3 hours (Slow Cooker on high)
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican
Ingredients
Scale
Chicken and Seasoning
- 1 1/2 pounds skinless, boneless chicken breasts (fresh or frozen, about 3)
- 1 teaspoon taco seasoning
Sauce
- 1 cup salsa
Instructions
- Prepare Instant Pot: Place the salsa in the Instant Pot and arrange the chicken breasts on top carefully.
- Season Chicken: Sprinkle the taco seasoning evenly over the chicken breasts.
- Seal the Instant Pot: Secure the lid on the Instant Pot, ensuring the valve is closed to build pressure.
- Cook Chicken: Cook on high pressure for 12 minutes if using frozen chicken, or 8 minutes if using fresh. Note that the Instant Pot will take 10-15 minutes to reach pressure before the cook time starts.
- Release Pressure: Once cooking is complete, allow the Instant Pot to naturally release pressure for 5 minutes, then perform a quick release to release any remaining pressure.
- Shred Chicken: Remove the chicken and use two forks to shred it, then mix the shredded chicken thoroughly with the salsa in the pot.
- Prepare Slow Cooker Option: Place the salsa in the crock of the slow cooker and put the chicken breasts on top.
- Season Chicken for Slow Cooker: Sprinkle the taco seasoning evenly over the chicken.
- Cook in Slow Cooker: Cover with the lid and cook on low for 4-5 hours or on high for 2-3 hours.
- Shred and Mix Chicken: After cooking, shred the chicken with two forks and combine it with the salsa in the slow cooker for the taco filling.
Notes
- You can use fresh or frozen chicken breasts; cooking times vary accordingly.
- Serve the shredded chicken on taco shells or tortillas with your favorite toppings like lettuce, cheese, or sour cream.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- Adjust the amount of taco seasoning according to your preferred spice level.
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