The chicken for these healthy sriracha chicken tacos is slow cooked and shredded to make a really tasty easy meal. The filling is served on lettuce leaves to make a light alternative to traditional tacos.
Put the chicken in the bottom of the slow cooker and pour the sauce over the top. I added a little water too, about 50 ml.
Cook on low for 4 hours or high for 2 hours.
Remove the chicken and shred with 2 forks.
Heat the sauce to reduce it a little. This can be done in the slow cooker if you have a saute setting. If not, transfer the sauce to a pan on the hob.
Stir the sauce into the chicken.
Mix together all the ingredients for the salsa
Let everyone put their own tacos together at the table.
Pressure cooker instructions
If you have a multicooker, the chicken can also be cooked on the pressure cook setting. I use my Crockpot pressure multicooker which takes 35 minutes to cook the chicken. All other steps are the same.
Video
Notes
Nutritional information is approximate and a guideline only.