Slow Cooker Shredded Taco Chicken

Growing up my mother never used a slow cooker. It wasn’t until college that I regularly had meals that come from a slow cooker, and that was only because my roommate was the one who cooked in it. This past Prime Day I decided to take advantage of a great deal on the Instapot, a combination pressure and slow cooker. I mainly use it for the slow cooker, pressure still kind of scares me, and have found the controls on the Ultra model to be very easy to navigate. Plus, the 3qt size is perfect for just D and me. What I use the Instapot most for is shredded chicken. In the past I have shied away from making shredded chicken in a slower cooker as I have found the chicken was always watery. But then I decided why not omit the added liquid and see what happens? Turns out the juice from the chicken releases during cooking and can be mixed back in during shredding to keep the meat moist but not watery, problem solved! By using the no added liquid slow cooker technique and changing the spice blend you can have many different variations of shredded chicken. Today though, I will share my Slow Cooker Shredded Taco Chicken.


  • 1 tbsp Cumin
  • 1 1/2 tsp Chili Powder
  • 1 1/2 tsp Cayenne Pepper
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Oregano
  • 1/2 tsp salt
  • 3-4 Medium Chicken Breasts

Combine spices in bowl to make dry rub

Split spice mix among and rub into each chicken breast and place all breasts in the bottom of the Instapot

Set Instapot to slower cooker for 4 hours on low heat

Once done cooking for 4 hours release any pressure built up and shred chicken with fork and knife or use an immersion blender

*No extra liquid is required because the juices from the chicken will cook out and mix back in during shredding keeping the meet moist