No Fuss Shredded Chicken Tacos

  • 5 boneless skinless chicken breast or thighs
  • 2 tablespoon chipotle peppers in adobo
  • 1 teaspoon salt
  • 1 teaspoon garlic pepper
  • 1/2 onion, chopped
  • 1 cup orange juice
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  1. Sauté the onion in oil till tender.
  2. If using a Instant Pot, you can do this in the pot on "sauté" mode.
  3. Add the chicken, all spices including salt and garlic pepper, OJ, onion and chipotle peppers.
  4. Place the lid on the slow cooker or Instant Pot.
  5. If cooking in a slow cooker, cook on low for 6 hours.
  6. If using an Instant Pot, cook on PRESSURE COOK for 15 minutes.
  7. Allow the cooker to naturally release pressure.
  8. Once the chicken is done, transfer to a bowl and shred the chicken.