Shredded Chicken Tacos

Ingredients:

• 1kg boneless, skinless chicken thighs
• 250g mango salsa, plus additional for serving
• lettuce (optional)
• 8 x 15cm (approx) yellow corn tortillas, warmed

Instructions:

• Coat inside of Crockpot™ Express Crock Multi-Cooker with nonstick cooking spray. Add chicken and salsa. Secure lid. Press POULTRY, set pressure to HIGH and time to 15 minutes. Make sure Steam Release Valve is in the “Seal” (closed) position. Press START/STOP.
• Once cooking is complete, natural release pressure 10 minutes. Release remaining pressure. Remove chicken to large cutting board; shred with two forks. Stir shredded chicken back into Express Crock. To serve, divide chicken and lettuce, if desired, evenly among tortillas. Serve with additional salsa.