1-First Step: Start by laying 2 lbs of boneless skinless chicken breasts into your slow cooker for even cooking.

2-Second Step: Sprinkle the chicken lightly with 3/4 tsp salt, 1 tsp ground cumin, and 1 clove minced garlic to build the base flavors.

3-Third Step: Pour in the 1 (16 oz) jar of salsa verde, then add 1 (4 oz) can of drained mild green chilis and 1/2 cup chopped seeded Anaheim pepper over the chicken.

4-Fourth Step: Cover the slow cooker and set it to low heat for 4-5 hours or high heat for 2.5-3 hours until the chicken is tender and fully cooked.

5-Fifth Step: Once done, remove the chicken from the cooker and let it rest on a cutting board for 5 minutes, then shred it into pieces.

6-Sixth Step: Return the shredded chicken to the slow cooker, toss it in the salsa mixture, and let it rest on warm for 10-30 minutes to soak up more flavor. Finally, stir in 2 Tbsp fresh cilantro before assembling.

7-First Step: Add 1/2 cup of salsa verde to the Instant Pot as a base layer for the chicken.

8-Second Step: Place the 2 lbs chicken breasts in the pot and season with 3/4 tsp salt, 1 tsp ground cumin, and 1 clove minced garlic.

9-Third Step: Pour the remaining salsa verde, 1 (4 oz) can drained mild green chilis, and 1/2 cup chopped Anaheim pepper over the chicken to cover it completely.

10-Fourth Step: Close the lid, turn the vent to sealing, and set the Instant Pot to poultry or manual mode for 13 minutes.

11-Fifth Step: After the cycle ends, use the quick release method to let out the pressure safely.

12-Sixth Step: Remove the chicken, let it cool for a few minutes, shred it, and return it to the pot to rest in the juices for 5-10 minutes on warm. For more flavor, toss in 2 Tbsp fresh cilantro at the end.

13-First Step: Heat your 12 (6-inch) corn tortillas in a skillet with a bit of olive oil or vegetable oil over medium-high heat until golden spots appear, then flip and cook the other side.

14-Second Step: Use tongs to lift the chicken from its cooking liquid, letting excess drain off.

15-Third Step: Fill each tortilla with the chicken and add toppings like 2 cups shredded romaine lettuce, 1 1/4 cups shredded Monterey Jack cheese, 1 sliced large avocado, and optional items such as sour cream, chopped red onion, and lime wedges.

16-Final Step: Serve the tacos right away for the best taste and texture, making it a complete meal in under 5 hours 15 minutes total. For grilling enthusiasts, you might also try grilled chicken variations from our site to adapt this recipe.