Ingredients (4)
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boneless, skinless chicken breasts 6
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taco seasoning 1 tablespoon
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salsa 2 cups
Steps (4)
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1
In a Crock-Pot® Slow Cooker, combine all ingredients and stir.
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2
Cover and cook on low for 5 hours.
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3
Shred the chicken with two forks. Return to the slow cooker. Stir and cook uncovered for 1 more hour on low.
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4
Serve in tacos, on nachos, over salad or rice, or plain.
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1Place all ingredients in the inner pot of your multi-cooker and stir together. Turn on the multi-cooker and secure lid, setting pressure valve to “sealing.”
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2Select “manual” or “pressure cook,” and cook on high-pressure for 10 minutes. Select “cancel” to turn off the machine.
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3Allow the pressure valve to natural pressure release at least 10 minutes, then quick-release pressure by turning the seal to “venting.” Remove chicken and shred with two forks.
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4Switch multi-cooker to sauté mode. Add chicken back in and cook, stirring, until warmed through. Serve in tacos, on nachos, over salad or rice, or on its own.
* Always follow manufacturer’s instructions.
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