*Percent Daily Values are based on a 2,000 calorie diet.
For safe meat preparation, reference the USDA website.
Steps(4)
1
In a slow cooker, combine all ingredients and stir.
2
Cover and cook on low for 5 hours.
3
Shred the chicken with two forks. Return to the slow cooker. Stir and cook uncovered for 1 more hour on low.
4
Serve in tacos, on nachos, over salad or rice, or plain.
1
Place 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.”
2
Select “manual” or “pressure cook,” and cook on high-pressure for 10 minutes. Select “cancel” to turn off the machine.
3
Allow 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.
4
Switch 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.
Rated 5 out of
5 by
Bigdogmom from
Taco RustlingGreat way to Ranch up some tasty tacos. I had never thought of using ranch in shredded chicken tacos but now I'm hooked! This will be a frequent flyer on Taco Tuesday.
Date published: 2023-08-01
Rated 5 out of
5 by
AnOSUmom77 from
Easy Dinner!I’ve made this several times for my family. We usually make nachos or soft tacos with it. I think the key is to use a salsa you really like. Store didn’t have my usual brand this last time and so I bought something else that ended up making it taste too salty. Use a quality salsa, homemade, or rotel!
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