Time 30m Yield 4 servings Number Of Ingredients 10 Steps:
Place chicken breasts inside the Instant Pot. Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa. Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o’clock and turn right. Press “Poultry” and set time to 13 minutes. Set pressure knob to “Sealing”. Steam will release and the screen will say “On” before it starts counting down. Once the timer goes off, carefully turn the pressure knob to “Venting”. Let all of the stream release before opening the lid. Shred the chicken with two forks. Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings. Enjoy!
Time 50m Yield 4 Number Of Ingredients 15 Steps:
In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside. Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.
Time 55m Yield 8 Number Of Ingredients 11 Steps:
Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well. Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes. Transfer chicken and sauce to a serving bowl and spoon onto taco shells.
Time 50m Yield 4 servings Number Of Ingredients 15 Steps:
- In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with adobo; set aside. 2. Heat oil in large skillet over medium-high heat. Season chicken with adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes. 3. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more. 4. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.
Time 1h Yield 6 to 8 servings Number Of Ingredients 7 Steps:
Combine all ingredients in a saucepan and add water to cover. Turn heat to high, bring to a boil, and skim any foam that comes to the surface. Partially cover and adjust heat so mixture simmers steadily. Cook until meat is very tender, about 30 minutes. Remove from liquid and cool. Shred meat with fingers. Taste and adjust seasonings; use within a couple of days.
Yield 11 servings Number Of Ingredients 7 Steps:
In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro. Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours. Remove the chicken, shred with two forks, and return to the slow cooker and stir. Freeze leftovers in an airtight bag for up to six months! Enjoy!
Time 6h15m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Combine chicken breasts, pepperoncinis w/brine, onion, and taco seasoning in crock pot. Cook on low for 4-6 hours. Using 2 forks, shred chicken in crock pot. Serve on warmed tortillas with lettuce, tomatoes and cheese.
Time 20m Yield 4 servings Number Of Ingredients 10 Steps:
Combine first 6 ingredients. Cook chicken and broth in small skillet on medium-high heat 3 to 5 min. or until most the broth is cooked off, stirring frequently. Remove from heat. Top with cheese; cover. Let stand 3 to 5 min. or until cheese is melted. Fill tortillas with chicken mixture and strawberry salsa.
