Chipotle Chicken Tacos

Tacos aren't just for Tuesday anymore! These chipotle chicken tacos are packed with smokey and spicy chipotle flavor, plus you let the instant pot or slow cooker do all the work!

Course Dinner

Cuisine Mexican

Keyword chipotle chicken tacos

Prep Time 10

Cook Time 40

Total Time 50

Servings tacos

Calories 236kcal

Author Kelli Shallal MPH RD

Equipment

Instant Pot

Ingredients

Chicken Ingredients:

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 ¾ 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

Taco Ingredients:

1 avocado peeled and sliced
1-2 Roma tomatoes chopped
1 small can black olives
green onions for garnish
12 cassava tortillas or corn (non paleo)

Instructions

Instant Pot Directions:

Using the sauté function, sauté the 1 onion chopped and 2 cloves garlic in 1 tablespoon avocado oil until translucent and tender, about 2 minutes.
1 onion chopped, 2 cloves garlic, 1 tablespoon avocado oil
Add in chicken broth and ¼ cup lime juice. Combine the spices (1 teaspoon Celtic or Himalayan salt, 1 tablespoon smoked paprika, ½ teaspoon oregano, 1 tablespoon chipotle peppers in a small bowl or jar. Rub the spices evenly on each side of the 2 lbs chicken breasts .
1 teaspoon Celtic or Himalayan salt, 1 tablespoon smoked paprika, ½ teaspoon oregano, ¼ cup chicken broth, ¼ cup lime juice, 2 lbs chicken breasts , 1 tablespoon chipotle peppers
Set chicken on top of onions and in broth/juice. Press it down, so it’s mostly covered by liquid but not entirely.
Place the lid on the instant pot and set the valve to sealing. Cook on high pressure for 20 minutes, let naturally release for 20 minutes, and then quick release.
Shred the chicken with two forks. If there is too much liquid, 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.

Build Tacos

Build your tacos with desired toppings!
1 avocado, 1-2 Roma tomatoes, 1 small can black olives, green onions for garnish, 12 cassava tortillas

Video

Notes

*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 8-12 tacos!

Nutrition