Cooking in an RV can quickly get complicated. There’s not a ton of room to store ingredients, usually not a lot of counter space to prepare food, and after a day of adventuring or driving you want something that’s easy to make.
This recipe is a great solution to all of those potential problems – it’s four ingredients (plus whatever toppings you want) and made in an instant pot or crock pot so you can turn it on and walk away. If you’re looking for an easy, family favorite recipe this flavorful shredded chicken dish is the perfect base for tacos, burritos, nachos, or quesadillas.
It’s simple to make, so you can spend more time enjoying the outdoors with your family and less time wondering how on earth you’re going to cook anything in that tiny oven.
See below for both Instant Pot and slow cooker instructions.
Ingredients for shredded chicken:
- 3-4 boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 can chicken broth
- 1 can fire roasted diced tomatoes
Optional ingredients for taco toppings:
- Chopped red onion
Instant Pot or slow cooker
Cutting Board and 2 forks to shred the chicken
Instant Pot Instructions:
Arrange the chicken breasts in the bottom of the Instant Pot and pour the can of diced tomatoes over the top. No need to drain the can. Mix the taco seasoning with the chicken broth. I find that if you put the seasoning in the pot directly it’s more likely to stick to the bottom and give you the dreaded burn alert. Mixing it into the chicken broth helps the seasoning to disperse and avoid burning.
Set the Instant Pot to High Pressure for 20 minutes with the vent sealed. It will take some time for the pot to come up to pressure and then the timer will start. After the 20 minute timer finishes, let the pot vent naturally for 10 minutes and then carefully release the valve to manually release the rest of the steam. Make sure to wear an oven mitt so you don’t burn yourself.
Carefully remove the chicken breasts and place on a cutting board or large plate. Let cool slightly, then shred the chicken with two forks and add all the shredded chicken back to the pot. Stir everything really well to coat all the chicken with the tomato broth. Let sit for a minute or two so the chicken can absorb a bit of the broth and then serve.
Slow Cooker Instructions:
Place chicken in bottom of a slow cooker. Add the taco seasoning, chicken broth, and can of tomatoes to the pot and gently stir to make sure the chicken is well coated.
Cook two to three hours on high or four to six hours on low. You want to make sure the chicken reaches an internal temperature of 165 degrees F.
Remove the chicken from the slow cooker, let cool slightly, and shred on a cutting board. Add the shredded chicken back to the pot and give everything a good stir to mix. Let it sit for a minute to absorb the broth.
Start making tacos! Add some chicken to the tortillas and finish with whatever toppings you like. We love adding chopped red onions, chunks of avocado, a squeeze of lime or a spoonful of salsa, and cilantro and cheese to finish.
Any leftover chicken can be stored in the refrigerator for up to three days.