Chicken Tacos

Ok, look....we all know that beef tacos are a family staple.  Knox still holds the taco record for most eaten in 1 night (12 I think).  Tacos have long been the birthday dinner favorite and anytime Knox was home they were on the menu.  These chicken tacos are just as good, if not better (your father said that)!  This recipe is adapted from Creme de la Crumb and it is the easiest thing ever which is what I love about it.   This is an instant pot recipe but I included regular instructions as well.

Ingredients:
3-4 chicken breasts, trim off any fat and cut in half
1 cup water
1 can of fire-roasted tomatoes (garlic flavored is fine)
1 tablespoon diced jalapeños (fresh or canned - I love keeping the little 4 oz cans of these in the pantry to add to just about anything!)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon garlic powder
(Note to kids:  If you don't have the above spices just add a package of taco seasoning, no biggie)
corn tortillas, salsa, sour cream, avocado, cheese, etc for toppings

Preparation:
*I make this in an instant pot.
Add chicken, water, seasonings, jalapeños, and tomatoes to the instant pot.
Pressure cook on manual setting for 20 minutes (30 minutes for frozen chicken but I do not recommend frozen, I think the texture is not nearly as good).
Quick-release pressure and use 2 forks to shred chicken.
Serve in our toasted corn tortillas.

If you don't have an instant pot:
You can throw it all in a crockpot and cook on high for 4 hours or low for 6, shred chicken and all done.

If you don't have a crockpot....what have I taught you???  Get one!
Mix seasonings together and rub all over the chicken, reserve a little seasoning.
Heat a pan to medium-high and add a little oil.
Cook chicken 4-5 minutes per side until cooked through and shred.
Add a cup of water and reserved seasoning, jalapeños, and fire-roasted tomatoes.  Simmer for about 10 minutes.