My Top Picks Instant Pot Slow Cooker

Instant Pot: Hawaiian Chicken Tacos (or Slow Cooker)

Source: Found on Pinterest

Out of this world good!

Ingredients

  • 1-1/4 lbs. boneless skinless chicken thighs or breasts
  • 2 c. fresh pineapple, finely chopped (more for garnish)
  • 1 jalapeño, minced (remove ribs and seeds for less heat)
  • half of a medium red onion, minced
  • 3 cloves garlic, minced
  • 1 t. chili powder
  • 1 t. cumin
  • 1 t. salt
  • 1 Tbls. sriracha
  • 1 Tbls. yellow mustard
  • 1/4 c. water
  • bag of pre-made cabbage slaw (will use half a bag)
  • 8 tortillas (corn and flour blend), warmed
  • Toppings choices: avocado slices, fresh cilantro, extra diced pineapple, red onion etc.

Jalapeno Ranch Sauce

  • 1/2 c. low-fat mayonnaise with olive oil
  • 1/4 c. olive oil
  • 1/4 c. water (less if you prefer a thicker sauce)
  • 1 Tbls. white vinegar
  • 1 jalapeño (remove ribs and seeds for less heat)
  • 1 clove garlic
  • 1 t. dried dill (or about 1/4 cup fresh chopped)
  • 1/4 c. fresh parsley, chopped
  • 1/4 cup fresh chives, chopped (or sub 1/2 t. onion powder)
  • 1/2 t. salt
  • black pepper, to taste

Instructions

Jalapeno Ranch Sauce: Pulse jalapeño ranch ingredients in a food processor until smooth. Transfer to a small container and refrigerate until ready to use. Just before serving, mix a little of the sauce with finely shredded cabbage to make a slaw.

INSTANT POT INSTRUCTIONS: Place all chicken ingredients in Instant Pot. Cook on high pressure for 12 minutes. Release the pressure and shred chicken directly in pot.

Transfer shredded chicken to a baking sheet lined with foil. Preheat oven to 475 degrees (broil setting). Bake for 10-15 minutes until browned.

SLOW COOKER INSTRUCTIONS: Place all chicken ingredients in slow cooker and set on high for 2-3 hours or low for 4-5 hours. Then shred and brown.

Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeño ranch, slices of avocado, extra pineapple, cilantro, red onion, etc.

NOTE: Serves 8