Shredded Taco Chicken
Vibrant seasonings for moist, shredded taco chicken in the Instant Pot or Slow Cooker. Recipe also covers how to use split chicken breasts.
Servings: 4 servings
Calories: 150kcal
Ingredients
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp garlic powder
- 2 split chicken breast or 1 lb boneless skinless chicken breast
- 1 tsp olive oil
- 1 cup tomato broth or chicken broth
Instructions
- Begin by mixing seasonings together in a small bowl. Rub on the outside of skin and inside of skin.
- Heat Instant Pot to saute mode. Once heated add 1 tsp olive oil. Sear sides of chicken for about 1 minute.
- Switch to the slow cooker mode for 3 hours. Check internal temperature has reached 160 F with a meat thermometer.
- Remove split chicken from the pot to a cutting board. Shred chicken using two large forks (or my favorite meat shredding tool from Pampered Chef the "Quick Shred")
- Serve with toppings as desired such as plain Greek yogurt (instead of sour cream), salsa, shredded cheese, cilantro, green onions, etc.
Nutrition
Calories: 150kcal | Carbohydrates: 2g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 384mg | Potassium: 459mg | Fiber: 1g | Sugar: 1g | Vitamin A: 702IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg