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Mexican Shredded Chicken Tacos
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5 from 1 vote

Mexican Shredded Chicken Tacos

This slow cooker Shredded Chicken is a simple and delicious meal. Easy enough to save for a quick snack, but delicious enough to carry itself as a full meal. You won’t want to miss out on this Shredded Chicken or these tacos.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: Shredded Chicken Tacos
Servings: 12 tacos
Calories: 262kcal
Author: Rachael Yerkes

Ingredients

Tacos

  • 12 Ortega Good Grains Blue Corn Taco Shells or Ortega Flour Tortillas
  • 1 can Ortega Black Beans
  • 1 cup Mexican shredded cheese
  • 1/2 cup Ortega Thick & Chunky Mild Salsa
  • 1 cup shredded purple cabbage

Mexican Shredded Chicken

  • 1.5 pounds chicken breasts or tenderloins
  • 1 tablespoon olive oil
  • 1 cup Ortega Thick & Chunky Mild Salsa
  • 1 4 oz. can ORTEGA Fire Roasted Mild Diced Green Chiles
  • 1 package 1.25 ounces ORTEGA Taco Seasoning Mix
  • 1 Tbs cumin
  • 1 Tbs garlic powder
  • ¼ cup ORTEGA Green Taco Sauce
  • ½ cup chicken stock

Garnish

  • Cilantro
  • Lime wedges

Instructions

Chicken Instant pot Instructions

  • Put oil in the bottom of the pot
  • Add chicken tenders/breast meat (frozen is fine)
  • Add seasonings, salsa, diced green chilies, and green taco sauce
  • Put lid on pot, and lock it in, set valve to sealing.
  • Cook on manual high for 12 minutes
  • Natural pressure release 5 minutes, then quick release additional pressure
  • Remove chicken from pot, and shred chicken, scoop 1 cup of the sauce out of the pot, and pour it over the chicken and toss it all together.
  • Garnish with fresh cilantro and limes

Chicken Slow Cooker Instructions

  • Defrost chicken
  • Rub chicken breasts with oil and place in the bottom of your slow cooker.
  • Add all of the remaining ingredients.
  • Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
  • Remove chicken from slow cooker and let sit for 5 minutes.
  • Shred chicken, then toss with 3/4 cup of the sauce from the crock pot.

Taco Assembly

  • Drain and rinse black beans
  • Put 2 Tbs Mexican Shredded Chicken in a Ortega Flour Tortilla or Good Grains Blue Corn Taco Shells
  • Add Ortega Black Beans, Ortega Thick & Chunky Mild Salsa, shredded cabbage, cilantro, and cheese!

Notes

Serving Suggestions:
Awesome for tacos: Soft or hard. We love the ORTEGA Blue Corn hard taco shells
Great on salads or burritos as well.

Nutrition

Calories: 262kcal | Carbohydrates: 21g | Protein: 20g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 696mg | Potassium: 412mg | Fiber: 1g | Sugar: 4g | Vitamin A: 390IU | Vitamin C: 6.9mg | Calcium: 183mg | Iron: 1.9mg