Need something quick? Use a store-bought or pre-made seasoning mix and jar or salsa. Feel like making something from scratch? Make tortillas, guacamole, and use your homemade salsa in the recipe.
This is a choose your own adventure type of situation. Make this chicken taco meat on the stove, on the grill, in a slow cooker or in a countertop pressure cooker like an Instant Pot and then use it however you'd like! It's great on tacos, in enchiladas, in quesadillas, on nachos or as a base for chicken chili.
1lb Boneless Chicken Breasts, Thighs, or both
2 TBS Taco Seasoning of choice (1 packet)
1C Salsa of choice
1/2C to 2C Chicken or Veg Broth
Fresh Lime Juice
Put the rack that came with your Instant Pot in the bottom to keep the chicken up off the bottom of the pot.
Add 1c of broth to the bottom, then put the chicken in on the rack. Sprinkle with seasoning mix and then add the salsa.
Cook on high pressure for 15min and then do a natural pressure release for about 10min. Release any remaining pressure and remove chicken to the bowl of a mixer or to a cutting board. Leave the Keep Warm function on.
Once the chicken has rested for 5-10min, shred it. The fastest, easiest way to do it is in a stand mixer fitted with a paddle attachment on low to medium speed, but you can also do it with 2 forks on a cutting board. Return to the juices for at least 10 minutes. Serve strained and with lime. Store in the fridge in its juices.
Add 1c broth, salsa and seasoning to your slow cooker and stir to combine. Then, add in the chicken and more broth, as needed, until the meat is covered.
Cook on low for 7-8 hours or on high for 4 until cooked through and falling apart, then remove to the bowl of a mixer or to a cutting board and rest for 5-10 minutes.
Shred the chicken. The easiest way to do this is in a stand mixer fitted with a paddle on low to medium speed, but you can also use 2 forks on a cutting board. Return to juices for at least 10 minutes. Strain the juices and add lime juice to taste before serving or using in another recipe. Store it in the fridge in its juices.
Pound your chicken breasts thin or butterfly them, as needed. if you're using them. Season lightly with salt, but don't go overboard if you're using a storebought packet of seasoning.
Heat a large heavy bottomed skillet to medium-high. Add your choice of cooking oil and heat to shimmering before adding the chicken to the pan. Cook through, flipping halfway through and remove from the heat to the bowl of a stand mixer or to a cutting board.
Shred the chicken. The easiest way to do this is in a stand mixer fitted with a paddle on low to medium speed, but you can also use 2 forks on a cutting board. Stir in the salsa.
Add 1/2C broth and the seasonings to the same skillet over medium to medium-high heat and stir to combine, using it to deglaze the pan, as needed. Return the chicken and salsa mixture to the skillet and bring to a simmer. Add broth as needed to saturate the meat, and then cook it down until the sauce thickens up a bit. Remove from the heat. Serve strained and with lime juice added, or store in its juices.
Combine 1C broth with seasonings in a small bowl and mix to well-combined. Add salsa and stir to combine.
Pound chicken breast to 1/2-3/4" thin or butterfly them, as needed, if you're using them, and then add them into a large zip top baggie or shallow container and add the marinade. Add lime juice and broth, as needed, to cover the meat. Let sit for at least 30min up to overnight.
Grill over medium-high heat until cooked through, flipping once. Remove and allow to rest before shredding or chopping. Serve with additional lime wedges.