Stinkin’ Good Green Chile Chicken Tacos

Stinkin’ Good Chicken Tacos
Tacos so easy, you'll want them every day.
Print Recipe
Course Main Course
Cuisine American, Mexican
Servings 4


  • Instapot or Slow Cooker


  • 3 chicken breasts
  • 1-14.5 oz. can fire roasted diced tomatoes
  • 15 oz. Stinkin' Good Chicken Green Chile
  • 1 cup diced onions
  • 1 packet McCormick chicken taco seasoning
  • 1 can refried beans
  • flour or corn street taco size tortillas
  • shredded lettuce
  • shredded cheese
  • fresh jalapeno slices (optional)
  • fresh lime slices


  • Place ½ of the tomatoes, half of the chilies, and half of the onion in the bottom of a slow cooker/Instapot. Place chicken on top.
  • Sprinkle taco seasoning over chicken. Add remaining tomatoes, Stinkin' Good Chicken Green Chile, and onion on top of chicken.
  • Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Use two forks to shred the chicken in the pot (it will practically fall apart), stir, and cook on HIGH for about 20 more minutes.
    For the Instant Pot:
    Select “Poultry” or “Manual” setting. Set the time to 8 minutes for fresh chicken breasts, or 13 minutes for frozen chicken breasts. (These times are for typical 6-8 ounce chicken breasts. If yours are larger, add a couple of minutes.)
  • When done, let the pressure naturally release for at least 5 minutes. After that, you can turn the valve to "vent" for quick release if you're in a hurry, or continue natural release.
  • Remove chicken to a cutting board. Chop with a knife or shred with two forks.
  • Return chicken to pot, stir, and serve.
  • Top tortillas with warmed refried beans, chicken and all the fixings — enjoy!

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