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Trim visible fat and other unwanted parts from chicken breasts and cut each one into three or four strips lengthwise. Spray the inside of the Instant Pot with olive oil or non-stick spray and arrange the chicken strips in the pot.
Combine the salsa, chicken stock, diced green chiles, onion powder, hot sauce, lime juice, and onion powder to make the spicy sauce. Pour over the chicken in the Instant Pot.
Lock the lid, set the Instant Pot to MANUAL, HIGH PRESSURE, 8 minutes.
When the 8 minutes cooking time has finished, let the Instant Pot NATURAL RELEASE for 10 minutes, then turn the valve to quick release the rest of the pressure.
Remove the chicken strips to a cutting board to cool. Turn the Instant Pot to SAUTE/LOW HEAT and let the liquid simmer until it’s cooked down to about 1/2 cup. (This takes about 5-10 minutes.) While the liquid reduces, use two forks to shred chicken apart.
Peel and dice the avocados and toss with the lime juice (in a bowl that’s big enough for all the salsa ingredients.) Add the chopped cilantro and chopped red onion and stir gently to combine.
Cut iceberg lettuce heads in half and wash in salad spinner if needed. Peel off two pieces of lettuce to make a "cup" and fill with a scoop of chicken mixture and a scoop of avocado salsa. Eat tacos with your hands.
Trim visible fat and other unwanted parts from chicken breasts and cut each one into three or four strips lengthwise. Spray the inside of the slow cooker with olive oil or non-stick spray and arrange the chicken strips in the bottom.
Mix together the salsa, diced green chiles, onion powder, hot sauce, lime juice, and onion powder. DO NOT ADD THE CHICKEN STOCK if you're cooking in the slow cooker
Pour the sauce mixture over the chicken and cook on low for about 5 hours, or until chicken is very tender. (You can cook for a shorter time on high, but I thought cooking on low gave more tender chicken.)
When the chicken is done, remove to a cutting board with a slotted spoon. Turn the slow cooker to high and leave the lid partly off so steam can evaporate and cook down the sauce.
Use two forks to pull the chicken apart into chunks or shredded chicken pieces.
Put the chicken back into the slow cooker, stir to combine with the sauce, and let it heat back up while you prepare other ingredients. (If there seems to be a lot of sauce in the slow cooker, you can cook the sauce down in a pan on the stove, but I just scooped chicken out with a slotted spoon when I assembled the tacos.)
Make the avocado salsa and lettuce-wrap tacos same as above.