Peach Shredded Chicken Tacos

Peach Shredded Chicken Tacos


  • 1 lb boneless, skinless chicken breast
  • 2 cups peaches, chopped
  • 1849 Southern Style Salsa 
  • 1/2 tsp. smoked paprika
  • 1 cup chicken broth OR 3/4 cup water
  • sea salt
  • olive oil
  • street taco tortillas
Taco Toppings:
  • chopped red cabbage
  • peaches
  • cilantro
  • lime 


  1. Set an instant pot or slow cooker to sear mode. Pour a small amount of olive oil into the pot, and sear chicken breasts for two minutes per side. If your cooking pot doesn't have a sear feature, you can either sear in a pan on the stove OR skip the searing step and add olive oil and chicken to pot.
  2. Add the chopped peaches, smoked paprika, jar of salsa, and liquid (either broth or water). Toss the chicken to coat in the mixture.
  3. For Instant Pot, cook on high pressure for 15 minutes. For crockpot, cook on high for 3-4 hours or low for 6-7 hours.
  4. Remove the chicken from the cooker and shred. 
  5. Return chicken to the slow cooker and toss with the leftover sauce/juice. Adjust with salt and pepper to taste.
  6. Assemble your tacos! Pile chicken onto tortillas and top with cabbage, peaches, tomatoes, avocado, lime and cilantro, to taste.

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