Instant Dutch Oven - Chicken Tacos


  • 3 boneless and skinless chicken breasts
  • 1 1/2 cup Salsa of choice
  • 1 cup chicken broth
  • 1 6.55 oz can Chipotle pepper adobo sauce
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • Warmed tortillas
  • Sliced avocado
  • fresh cilantro
  • sour cream
  • Lime wedges
  • Combine the salsa, chicken broth, chipotle, cumin, chili powder, garlic powder, cayenne pepper, salt and pepper, in the Cooking Vessel. Stir well.
  • Select SLOW COOK. Press Temp/Time button and set time for 4 hours with the knob. Press START.
  • Place chickens in the cooking vessel. Cover the chicken pieces with the sauce.
  • Close the lid.
  • When time is done using two forks, coarsely shred the chicken in the sauce. 
  • Select MANUAL MODE 2. Press Temp/Time button and set the temperature at 375°F and time for 20 minutes with the knob. Press START. Reduce the sauce until thicken
  • Press CANCEL.
  • Place chicken pieces on a warmed tortilla. Add garnish
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