Step 1

Place all of the chicken ingredients in a slow cooker and cook on high for 4-5 hours.

Step 2

Remove chicken and shred with 2 forks. Return to slow cooker and cook on low for an additional 30 minutes.

Step 3

Serve chicken taco meat in a lettuce wrap, gluten-free tortilla or on a bed of greens, top with cilantro, and add desired toppings.

Step 4

Place all chicken ingredients into the bottom of the Instant Pot insert. Lock the lid in place and flip the vent valve to the “Sealing” position.

Step 5

Select the “Poultry” or “High Pressure” setting then use the +/- buttons to adjust the cooking time up or down to 14-16 minutes (depending on how thick your chicken breasts are).

Step 6

When cooking time is up, allow pressure to release naturally for 10-15 minutes before releasing any residual steam.

Step 7

Carefully remove the lid once all steam has been released and shred the chicken with two forks right in the pot. If the meat seems watery, select the “Saute” setting and cook for 5-8 minutes or until liquid is reduced.

Step 8

Serve chicken taco meat in a lettuce wrap, gluten-free tortilla or on a bed of greens, top with cilantro, and add desired toppings.