Slow Cooker Shredded Chicken Tacos (3-Ingredient Recipe)
Slow Cooker Shredded Chicken Tacos take just 5 minutes to prep and combine all your favorite Mexican flavors into an easy weeknight meal.
Ingredients
- 4 boneless skinless chicken breasts (fresh or frozen)
- 1 recipe blender salsa
- 1/4 cup taco seasoning
Instructions
- Place the chicken breasts in a single layer in the bottom of a 6-quart crockpot.
- Pour the salsa and taco seasoning over the chicken.
- Cover and cook on the high setting for 4 hours or low for 6-7 hours.
- When the chicken has finished cooking, remove from the crockpot, shaking off the excess salsa. Use two forks to shred the chicken (it should shred easily).
- Alternately, place the chicken breasts in the bowl of a standing mixer fitted with the beater attachment. Turn on the mixer, starting on low and speeding up the mixer until the chicken has shredded into even pieces.
- Mix the shredded chicken back into the salsa/sauce.
- Serve in tacos or use for any of your favorite Mexican chicken dishes.
Notes
Make a double batch of blender salsa - use half for the crockpot chicken recipe and the other half for serving over the tacos.
Great taco toppings: salsa, guacamole, avocado slices, diced tomatoes, shredded lettuce, pickled red onions and jalapenos, grated cheese, etc.
To warm the flour tortillas and add a bit of extra flavor, set them directly over a gas stovetop burner turned onto low. Cook on each side for 1-2 minutes until tortilla puffs and/or the edges begin to char.
Frozen chicken breasts can be added directly to the crockpot (allow an extra 30 minutes cook time.)
Refrigerate for 2-3 days or freeze up to three months in an airtight container or plastic freezer bag.
Nutrition
Serving: 1 | Calories: 78cal | Carbohydrates: 4g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 662mg | Sugar: 1g | Fiber: 1g | Calcium: 3mg | Iron: 1mg