Salsa Chicken Taco Salad Salad

Christina Stricklin
Aug 23, 2017
2 min read

This was something I saw that everyone is making in their instant pots but I think it can be made in the crock pot as well. I thought I'd give it a try and boy was I glad I did. Chicken thighs with my restaurant salsa recipe Oh EM GEE! Best thing I have ever done to chicken. I hadn't a clue what to do with it so I turned it into taco salad, which is a HUGE family favorite in my house. Here is how you can do it:

1 recipe of my restaurant or your favorite store bought, reserving 1 cup to cook the chicken in.

2 lbs of boneless skinless chicken thighs

1 small can of diced green chillis

1 tsp chili powder

1/2 tsp kosher salt

your favorite tortillas

1~16 oz can of black beans

shredded cheese of your choice

1 small can sliced black olives

1 head of romaine lettuce shredded

1 Large can of Hominy

Guacamole and sour cream to top

Place all your chicken in the pot adding 1 cup of salsa in the can of green chili peppers, 1 tsp chili powder and 1/2 tsp kosher salt. Place the lid on your instant pot and lock the lid on Manual for 10 minutes with a natural pressure release for 10 mins.

If you're using a stove top pressure cook lock your lid and crank your temp up to high to bring to high pressure, once the pressure has reached turn your heat to low and set the timer 9 minutes. To cook in your crock pot, cook for 6-8 hours on low or 3-4 hours on high.

Once the chicken is done cooking remove the chicken from the pot and using 2 forks shred your chicken then pour some of the cooking liquid over the top and salt and pepper to taste.

For your taco shells if you have taco salad pans you can place your tortillas in each on of those and bake for 7 mins in a 375 degree oven.

If not you can pan fry your flour tortillas in a pan using your choice of oil until crisp and golden brown.

Heat up your black beans and homoney seasoning as needed.

Lay your tortilla shell down then place your beans and hominy down and then your shredded chicken, top with shredded lettuce, cheese and spoon salsa over then top with sour cream and guacamole.