Taco night is made easy with this 2 ingredient taco chicken!
This taco chicken is the juiciest for Taco Tuesday. You only need two basic ingredients (chicken and salsa) and it comes together in under 20 minutes in a pressure cooker.
You can also slow cook this or let it simmer on the stove top. It is seriously so versatile and you can’t mess it up.
Up until I filmed this recipe, I didn’t even have measurements for it! I just throw a few pieces of chicken in and some salsa and it comes out AMAZING every time.
But, I did go ahead and measure my ingredients this time to make it a little easier if you’re trying it for the first time.
What you will need to make Taco Chicken:
- Chicken- I typically use skinless, boneless breast because it is what I have on hand. But skinless, boneless thighs work just as well and are even juicier!
- Salsa- Use your favorite! The brand doesn’t really matter. I’ve used Aldi brand, Tostito’s, homemade, small shop owned. They all work great!
You will need to pick your method of cooking. I prefer to use an Instant Pot because let’s be honest, I never plan far enough ahead to have all day to cook.
Did you know you can even make these from frozen?
Yep, I’ve forgotten to thaw the chicken and still make it. I just put 45-60 min on high pressure depending on the size of the chicken.
Anyways, I’ll get into that more in the recipe card below and include all of the cooking methods so you can decide which one works best for you.
How to make the 2 ingredient chicken:
If you’ve thawed out your chicken, GREAT. You’ll have dinner on the table in under 15 min.
If you didn’t, no worries. It’ll still be done in under an hour which is great when you consider how hands off it is!
Add your chicken and salsa to the instant pot. I like to add a splash of water if the salsa is very thick.
Seal the pot and set it on high pressure for 20 minutes (or 45-60ish if you’re cooking from frozen).
You can do a quick release or natural pressure release if you have the time.
Shred your chicken right in the pot. It should fall apart very easily. If it doesn’t, you can give it another 5-10 min on high pressure to make it easier to shred.
That’s it! You’ve just made 2 Ingredient Taco Chicken! :)
Taste it and season with anything else if you’d like. But we love it exactly as it is with the salsa flavor.
Can I use frozen chicken?
Yes, you can! You’ll need to at least double the time, but it’s totally possible (and I do it often!).
How long do leftovers last?
5 days in the fridge! Alternatively, you could freeze the chicken. It holds up beautifully for 3-4 months!
What’s the best type of chicken for tacos?
Anything boneless and skinless will be easiest. For that reason, I prefer chicken breasts or chicken thighs. Both turn out extra juicy because its cooked right in the salsa so use whatever you have on hand.
Can I double the recipe?
Yes! But make sure if you’re using frozen chicken, the pieces are separated. Add 10 min more to the cook time! If it doesn’t shred easily, you can always add little more time.
What if my kids don’t like chunky salsa?
Blend it up! We do it almost every time ;)
2 Ingredient Taco Chicken
Ingredients
- 1 lb chicken breast or chicken thighs boneless & skinless
- 1 cup salsa
Instructions
Instant Pot Method:
- Add your chicken and salsa to the pot. Add a splash of water if the salsa is very thick and give it a quick stir.
- Set the pot on high pressure for 20 min. You can do a quick release or natural release of pressure. Shred and enjoy!
Slow Cooker Method:
- Add your chicken and salsa to the slow cooker. Add a splash of water if the salsa is very thick and give it a quick stir.
- Set the pot on HIGH for 4 hours or LOW for 6-8 hours. Shred the chicken and enjoy!
Stovetop Method:
- Add your chicken and salsa to the pot. Add a splash of water if the salsa is very thick and give it a quick stir.
- Cook over medium heat for 30-40 min or until a meat thermometer reads 165F in the thickest piece of the meat. Add extra salsa as needed if it dries out during cooking.
- Shred in the pot and enjoy!