Begin by placing 2 to 3 pounds of chicken breasts or thighs into your slow cooker or Instant Pot. Ensure the chicken is thawed for even cooking, and arrange the pieces in a single layer.

Pour in one cup of your favorite salsa over the chicken, along with a splash of water to prevent drying out during cooking. Gently stir to combine the ingredients.

Sprinkle a mixture of spices—1 tablespoon each of chili powder, cumin, garlic powder, salt, and pepper—over the chicken and salsa.

If using a slow cooker, cover and set it to cook on high for 4 to 5 hours, or on low for 6 to 8 hours.

For the Instant Pot, seal the lid and select the poultry setting, cooking for 14 to 16 minutes.

Once cooked, carefully remove the chicken from the cooker and shred it into bite-sized pieces.

If using the slow cooker, return the shredded chicken to the cooker and set it on low for an additional 30 minutes to warm.

Prepare your taco shells or lettuce wraps and spoon generous amounts of the shredded chicken into each. Top with your favorite garnishes.