Tacos aren’t just for Tuesday anymore! This taco meat is packed with flavor plus you let the instant pot or slow cooker do the heavy work for you!
Hi friends, happy Tuesday. Happy Taco Tuesday that is! God bless whoever started that trend and thank you for not starting tribe Tuesday. Not sure what that is? Oh, it’s just stomach lining of various animals which apparently has a spongelike honeycomb texture.
Thank you to this list for that wonderful explanation. Now that I’ve totally offended and scared the crap out of all my vegan friends (if they didn’t already black list me for writing this review.) What’s the weirdest thing you’ve ever eaten? The weirdest thing I’ve ever eaten was chicken feet, and it was more traumatic than it needs to be.
Let me set the scene, during grad school my friends and I somehow escaped to San Francisco for a weekend. So, I’m in china town with my two Asian roomies.
Side note: Having Asian friends during Grad School was the best. I tried so many new things, some I liked and some I didn’t like. However, I was learning to expand my horizons. I learned to LOVE bimb bab – a bowl of rice with all kinds of wonderful things on top.
It’s served in a hot stone so the rice gets crispy at the bottom. I learned I wasn’t a fan of egg tarts or mooncake (cake with an egg in it.) Yet, I was still good at trying things.
So in the middle of china town, when they told me to try the chicken feet, I did. They DID NOT tell me you are supposed to eat the meat off the bone, not bite in. So, yeah, pretty much scared for life. Never trying the weird food again.
I’ll stick with normal chicken wings, breasts, and thighs from now on thank you very much. And you can pretty much never go wrong with Mexican food. Unless they tried to serve you that soup with intestines, which thankfully no one has tried to give me.
Just tacos, nachos, eggs, enchiladas, aka all the good stuff. So, yes, I’m officially thanking the universe for #tacotuesday. Think about it, we could have REALLY gone wrong with that one.
I love that these tacos are SUPER easy to make because the Instant Pot (this is the one I have) (see what I want you to know about the Instant Pot) or slow cooker does the work for you and they are incredibly flavorful. I didn’t use cheese because we try to keep it minimal because it’s one of Mr. Hungry’s Food Sensitivities.
After following the leap protocol, he can do small amounts now, we just try to not make it an everyday thing. The same thing with gluten, so I used these gluten-free tortillas. So, that makes this recipe Paleo friendly but feel free to use cheese and whatever whole grain tortillas you want if you have no dairy/gluten issues in your house.
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Chipotle Chicken Tacos
[clickToTweet tweet=”Love Chipotle Chicken Tacos made in the #instantpot or #slowcooker for a no fuss #paleo #dinner!” quote=”Love Chipotle Chicken Tacos made in the #instantpot or #slowcooker for a no fuss #paleo #dinner!”]
Let’s talk ingredients:
Salt- I used Himalayan sea salt. Himilayan and Celtic salt are a bit less salty than traditional table salt, so you may find that if you sub regular salt this recipe could be very salty. Try subbing 3/4 a teaspoon of table salt if you don’t have Celtic or Himilayan.
Smoked Paprika – I love smoked paprika, it has a bit of a richer flavor. However, you can sub regular paprika if that is all you have.
Dried Oregano – Do not omit.
Chipotle Peppers Powder – Chose your brand carefully, they each have a slightly different flavor and hotness.
Chicken Broth – This just adds saltiness and more flavor to the chicken, but you can omit it and use water instead. You may just want to add a little bit more seasoning in the end.
Lime Juice – Do not omit and do not sub lemon juice. It won’t taste the same.
Onion – Do not omit. I used a white onion, which I think is the best for Mexican food. But, if you prefer another type of onion-like red or sweet yellow that will work fine.
Garlic – I like fresh garlic for any IP or SC recipe, however, in a pinch you could sub a tablespoon of garlic powder here. Do not omit, unless you hate garlic.
Chicken Breast – I have not tried this recipe with anything but chicken breast but I have a hunch that boneless chicken thighs would be okay as well.
Avocado Oil – Avocado oil is my preferred cooking oil, especially for Mexican food. However, you could sub an extra virgin olive here or canola oil. (See Are You Using the Right Cooking Oil?)
Taco Ingredients – Optional, but highly suggested!
Paleo Chipotle Chicken Tacos
Tacos aren't just for Tuesday anymore! This taco meat is packed with flavor plus you let the instant pot or slow cooker do the heavy work for you!
- 1 teaspoon Celtic or Himalayan salt
- 1 tablespoon smoked paprika
- ½ teaspoon oregano dried
- 1 tablespoon chipotle peppers powder
- ¼ cup chicken broth for instant pot or 3/4 cup for the slow cooker
- ¼ cup lime juice for instant pot or slow cooker
- 1 onion chopped
- 2 cloves garlic minced
- 2 lbs chicken breasts I get all my meat from Butcher Box
- 1 tablespoon avocado oil
Instant Pot Directions:
Using the sauté function, sauté the onions and garlic in oil until translucent and tender, about 2 minutes.
Add in chicken broth and lime juice. Combine the spices in a small bowl or jar. Rub the spices evenly on each side of the chicken breasts (I used two breasts.)
Set chicken on top of onions and in broth/juice. Press it down, so it’s mostly covered by liquid but not entirely.
Secure the lid on the instant pot. Make sure the valve is set to sealing. Using the meat/stew button on the instant pot set the time to 20 minutes. Once the time is up let the instant pot naturally release (mine took 20 minutes.) Once the pressure is fully released (make sure you follow instant pot recommended safety precautions, make sure the valve is in the pressure released position), shred the chicken with two forks.
Turn the instant pot on to the sauté function and sauté until all the liquid evaporates and you are just left with super flavorful chicken. Slow Cooker Directions:
Add all the ingredients to the slow cooker. First the broth and lime juice, then the onions and garlic, then the chicken. Make sure the chicken is fully covered by the liquid. Add more chicken broth if needed.
Cook on high for 4-6 hours or until chicken reaches an internal temperature of 165F and you can easily shred it with a fork.
*The number of tacos will vary depending on the size of tortilla you use and how much you fill it! For us, it made about 10 tacos! The variation is why there are no nutrition facts for this recipe.
Craving tacos? Try one of these or check out the recipe index!
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