Stinkin’ Good Green Chile Chicken Tacos

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 6 people
Calories 472 kcal


  • 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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