Dump and Go Chicken Tacos Recipe Easy Weeknight Dinner Ready Fast
A quick, no-fuss chicken taco recipe perfect for busy weeknights, made by dumping ingredients into a slow cooker or Instant Pot for tender, flavorful shredded chicken.
- Prep Time: 5 minutes
- Cook Time: 15 minutes (Instant Pot) or 2-5 hours (Slow Cooker)
- Total Time: 30 minutes (Instant Pot) or set in morning and ready by dinner (Slow Cooker)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 can (10 oz) canned diced tomatoes with green chilies (mild, medium, or hot)
- 1 cup low-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 12 soft corn or flour tortillas
- Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, cilantro, lime wedges
Instructions
- Place the chicken breasts or thighs at the bottom of your slow cooker or Instant Pot. Pour the canned diced tomatoes with green chilies and chicken broth over the top.
- Sprinkle the chili powder, cumin, garlic powder, onion powder, salt, and black pepper evenly over the chicken and liquids.
- For slow cooker: cook on low for 4-5 hours or high for 2-3 hours. For Instant Pot: seal lid and cook on high pressure for 15 minutes, then naturally release for 10 minutes before quick-releasing the rest.
- Use two forks or tongs to shred the chicken in the pot or transfer to a bowl. Mix in some of the cooking liquid if the chicken looks dry.
- Warm tortillas in a dry skillet over medium heat for about 20 seconds per side or wrap in foil and heat in the oven at 350°F for 10 minutes.
- Assemble tacos by piling shredded chicken onto tortillas and topping with shredded lettuce, diced tomatoes, cheese, sour cream, cilantro, and a squeeze of lime.
Notes
Use boneless skinless thighs for juicier, more tender chicken. Add a squeeze of fresh lime juice after shredding for brightness. Keep enough cooking liquid to prevent dryness. Warm tortillas properly to avoid tearing. Leftovers store well in fridge up to 4 days and freeze up to 3 months.
Nutrition
- Serving Size: 1 serving equals app
- Calories: 280
- Sugar: 3
- Sodium: 520
- Fat: 6
- Saturated Fat: 1.5
- Carbohydrates: 12
- Fiber: 3
- Protein: 32
Keywords: chicken tacos, dump and go, easy dinner, weeknight meal, slow cooker tacos, Instant Pot tacos, family friendly, quick recipe