Ingredients
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Chicken
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6 Boneless Skinless Chicken Thighs
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1 Tablespoon Paprika
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1 Can Diced Tomatoes
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1 Teaspoon Salt
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2 Teaspoons Onion Powder
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2 Teaspoons Garlic Powder
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1 Teaspoon Dried Oregano
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4 Cups Chicken Broth
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Other Ingredients
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2 Ounces Monterrey Jack Cheese
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2 Roma Tomatoes
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.5 Onion
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2 Tablespoons Chopped Cilantro
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Limes
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8 Corn Tortillas
Directions
Pressure Cooker Method
- Cook Chicken: Add chicken, paprika, tomatoes, salt, onion powder, garlic powder, oregano, and broth to the pressure cooker. Bring to high pressure and reduce the heat to maintain pressure. Cook for 30 minutes and then release pressure using the quick-release method. Remove the chicken from the broth and shred using a fork. Strain the liquid from the cooker over the top of the chicken and set aside until ready to serve.
- Prepare Other Ingredients: Shred the cheese. Make the pico de gallo by dicing the tomato and onion. Finely chop the cilantro. Mix together tomato, onion, and cilantro and juice the lime over the top and stir. Season with salt to taste. Heat the tortillas in a pan until they are slightly browned.
- Serve: Serve the tacos by placing a tortilla on a plate with a small portion of meat on top. Top with pico and cheese as desired. Buen provecho!
Slow Cooker Method
- Cook Chicken: Add chicken, paprika, tomatoes, salt, onion powder, garlic powder, oregano, and broth to the slow cooker. Cook on high for 3-4 hours or low for 5-7 hours until the chicken is very soft and shreds easily. Remove the chicken from the broth and shred using a fork. Strain the liquid from the cooker over the top of the chicken and set aside until ready to serve.
- Prepare Other Ingredients: Shred the cheese. Make the pico de gallo by dicing the tomato and onion. Finely chop the cilantro. Mix together tomato, onion, and cilantro and juice the lime over the top and stir. Season with salt to taste. Heat the tortillas in a pan until they are slightly browned.
- Serve: Serve the tacos by placing a tortilla on a plate with a small portion of meat on top. Top with pico and cheese as desired. Buen provecho!
Meal Prep Tip:
Store the chicken, pico de gallo, cheese and tortillas each in separate containers. Warm the chicken and tortillas before assembling. The chicken will keep in the fridge for 5-6 days but can be frozen for up to 6 months.
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