Paleo Salsa Chicken Tacos - Danielle Walker Print

Paleo Salsa Chicken Tacos

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Print Recipe

★★★★★

5 from 1 review

Ingredients

Scale
  • 2 pounds fresh or frozen boneless, skinless chicken thighs, trimmed of fat
  • 1 pound fresh or frozen boneless, skinless chicken breasts
  • 2 cups mild roasted tomatillo salsa, plus more for serving
  • 1⁄4 cup Taco Seasoning
  • 1 cup chicken Bone Broth
  • Butter lettuce cups or grain- free tortillas, for serving
  • Avocado slices, diced tomatoes, diced red onion, Dairy-Free Sour Cream (page 36), and/or cilantro leaves, for serving

Instructions

  1. Place the chicken thighs and breasts, salsa, and taco seasoning in a resealable bag or glass container. Seal tightly and refrigerate for up to 3 days or freeze for up to 6 months.
  2. To Use an Electric Pressure Cooker: To cook from frozen, partially defrost the container in a bowl of warm water for 10 minutes. Place the partially frozen ingredients in the pressure cooker with the broth, select the manual button, and cook at high pressure for 20 minutes. To cook from thawed, omit the broth and cook for 12 minutes. Allowing the pressure to release naturally while you prepare the rest of dinner will work well here, but you can also release it manually immediately. Remove the chicken from the pot and use two forks to shred it. Return the shredded chicken to the pot and serve with the lettuce leaves, salsa, and toppings of your choice.
  3. To Use a Slow Cooker: defrost completely, then place the ingredients in the slow cooker. omit the broth. Cover and cook on low for 6 hours or on high for 3 hours. Remove the chicken from the pot and use two forks to shred it. Return the shredded chicken to the pot and serve with the lettuce leaves, salsa, and toppings of your choice.

Notes

Tidbits: My all-time favorite trick for shredding chicken quickly is to use a handheld electric mixer on low speed. It shreds the chicken perfectly in no time at all! Just cover your hand and the mixer loosely with a towel to avoid splatters.

Keywords: dinner, Danielle Walker, Mexican cuisine, instant pot, easy, slow cooker, paleo, against all grain

Find it online: https://daniellewalker.com/paleo-salsa-chicken-tacos/