Slow Cooker Chicken Tacos

Name: Slow Cooker Chicken Tacos
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 12
Ingredients: 4 boneless skinless chicken breasts about 1.5 lbs; 1 cup salsa medium, jarred; 1 cup canned diced tomatoes with chilies drained (e.g., one 10-ounce can of Rotel); 1 ounce taco seasoning or 2 Tablespoons homemade; ½ medium white onion diced; Corn or flour tortillas for serving; Optional Toppings: shredded lettuce diced tomatoes, shredded cheddar cheese, sour cream, fresh cilantro, lime wedges

fromkarenflavor.com www.karenflavor.com/slow-cooker-chicken-tacos

Ultra-juicy, saucy shredded chicken tacos made in the slow cooker with salsa, tomatoes, taco seasoning, and onions—perfect for easy weeknights or taco bars.

6 hr 10 min

cook 6 hr

Ingredients

Instructions

Combine the salsa, canned tomatoes with chilies, and taco seasoning in a small bowl.
Place the diced onions and chicken breasts in the bottom of the slow cooker. Pour the tomato and salsa mixture over the top.
Cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.
Remove the chicken from the slow cooker and shred it using two forks or a stand mixer. Return the shredded chicken to the slow cooker and stir it into the juices.
Serve the warm shredded chicken mixture in taco shells with your favorite toppings.

Notes

For Juicier Chicken: Use chicken thighs instead of breasts for the most tender, forgiving result. If using breasts, check the temperature and remove them once they reach 165°F to prevent them from becoming dry. Prevent Watery Tacos: For best results, use a slotted spoon to serve the chicken, leaving most of the excess liquid behind in the slow cooker. Easy Shredding: For a quick shredding hack, place the cooked chicken in the bowl of a stand mixer and use the paddle attachment on low speed for about 30-60 seconds.