Slow Cooker Chicken Tacos
Saucy, tender shredded chicken is what these Slow Cooker Chicken Tacos are all about. With only 4 ingredients required for the taco filling, this recipe couldn't be easier. Pop them under the broiler with cheese before serving, and you've got yourself a real treat!
Servings: 14 tacos (approx.)
Ingredients
- 2 lbs chicken breast
- 1 cup jarred salsa
- 1 7 oz can of green chiles
- 2 TBSP taco seasoning
- Hard taco shells You can use soft flour tortillas if preferred
- Shredded cheese
Recommended toppings:
- Pickled red onion or minced white onion
- Chopped lettuce
- Chopped tomatoes
- Diced Avocado
- Fresh chopped parsley or cilantro
Instructions
- Put the chicken breasts into your slow cooker crock.
- Pour the salsa and green chiles over the chicken, followed by the taco seasoning. Stir well to mix the seasoning in and cover the chicken breasts.
- Set the slow cooker to cook on low for 4-6 hours. Once the chicken reaches an internal temperature of 165ºF, transfer the breasts to a cutting board and shred them with two forks. The meat should fall apart very easily.
- Transfer the shredded chicken back into the slow cooker crock and stir it into the sauce. Let it sit in the sauce for another 30 minutes or so.
- Preheat the broiler in your oven; stuff the taco shells about halfway with shredded chicken, then place them into a baking dish (size will depend on how many tacos you're making, but you want to make sure your tacos don't fall over, so make sure it's a snug fit.) Top the tacos with shredded cheese, then pop them under the broiler for a few minutes, only until the cheese has melted.
- Remove from the oven and top them with your favorite taco toppers!
Notes
This chicken will keep in the fridge for about 3-4 days and in the freezer for about 3 months.
Nutrition
Serving: 1taco | Calories: 168kcal | Carbohydrates: 3g | Protein: 22g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sugar: 1g
