Step 1

Begin by preparing the chicken by following your preferred cooked method.

Step 2

Begin by preparing the sous vide and fill a large stock-pot with water. Attach your sous vide (we have to the pot and set your sous vide to 165ºF. You want to make sure you can fully submerge your chicken thighs in the water.

Step 3

Next, remove chicken thighs from the package and remove excess moisture from the chicken thighs by patting them with a paper towel.

Step 4

Next, evenly distribute the taco seasoning over the chicken thighs and use your hands to pat it in. Be sure the chicken thighs are fully covered in the seasoning.

Step 5

Place chicken thighs into a vacuum seal bag, Ziplock, or Stasher bag. Remove as much air as possible and seal. We do this so that the chicken will sink to the bottom of the pot.

Step 6

Then fully submerge bone-in chicken thighs in water and let them sous vide at 165ºF for 4-5 hours*.

Step 7

Remove chicken thighs from the water bath and take the chicken out of the bag. Use a meat thermometer to check the center temperature of your chicken. It should read 165ºF. If it does not, you need to continue cooking until it does.

Step 8

Discard the excess liquid and set the chicken thighs aside.

Step 9

Heat a large skillet over medium/high heat and add olive oil. Make sure to add enough olive oil as the skin sometimes like to stick.

Step 10

When olive oil is fragrant, add chicken thighs (skin side down) to the pan and let the chicken thighs sear for 2-3 minutes.

Step 11

Remove from the pan continue with shredding instructions in step #3 of the taco recipe.

Step 12

First, remove chicken thighs from the package and remove excess moisture from the chicken thighs by patting them with a paper towel.

Step 13

Next, evenly distribute the taco seasoning over the chicken thighs and use your hands to pat it in. Be sure the chicken thighs are fully covered in the seasoning.

Step 14

Next, open your Instant Pot and turn on the sauté function. When your Instant Pot beeps, it is hot and ready to go. Add two tablespoons of olive oil to the Instant Pot. When olive oil is fragrant, place chicken thighs skin down. Let cook for 2-3 minutes and flip. Cook for an additional 2-3 minutes and remove from Instant Pot.

Step 15

Pour 1/2 cup water in the bottom of the Instant pot. Place the chicken in the bottom of the Instant Pot and seal the pot.

Step 16

Set the pot to manual >> high pressure>> and set timer for 10 minutes.

Step 17

When your chicken is done, quick release the pressure. Remove chicken from Instant pot and follow step #3 in the taco recipe.

Step 18

First, remove chicken thighs from the package and remove excess moisture from the chicken thighs by patting them with a paper towel.

Step 19

Next, evenly distribute the taco seasoning over the chicken thighs and use your hands to pat it in. Be sure the chicken thighs are fully covered in the seasoning.

Step 20

Add around 1/3 cup of water to the bottom of your slow cooker and then add the seasoned chicken thighs.

Step 21

Cook on high for 2-4 hours or on low for 6-8 hours.

Step 22

Once thighs are fully cooked, remove from the slow cooker continue with shredding instructions in step #3 of the taco recipe.

Step 23

Taco Instructions

Step 24

While chicken thighs are cooking, combine the cilantro and white onion into a bowl and mix. Set aside.

Step 25

Remove the chicken thighs from the sous vide, slow cooker, or Instant Pot and place them on a baking sheet or plate.

Step 26

Using two forks, shred the chicken thighs, discarding the chicken bones.

Step 27

Next, assemble tacos by evenly distributing shredded chicken, cilantro and onion mixture, and cheese into taco shells.

Step 28

Enjoy!