Description
Easy and flavorful shredded chicken tacos made in a slow cooker, perfect for busy nights.
Ingredients
Scale
- 2 pounds chicken breasts or boneless skinless chicken thighs
- 2 tablespoons taco seasoning
- 1 cup salsa (your favorite kind)
- 1 teaspoon garlic (powder or fresh)
- 1 onion (optional, but tasty)
- 1 cup chicken broth or water (only if your salsa is thick)
- 1 lime (for finishing)
Instructions
- Spray your crockpot or use a liner for easier cleanup.
- Add the chicken to the bottom. Sprinkle taco seasoning on both sides. If using onions, toss them in around the chicken.
- Pour salsa over the top. If it looks like it won’t have enough liquid, add a small splash of broth.
- Cook on low for about 360 to 420 minutes or on high for about 180 to 240 minutes. Check for doneness with a fork.
- Shred the chicken right in the crockpot with two forks. Let it sit in the juices for 10 minutes.
- Squeeze lime over the chicken before serving.
Notes
If the chicken is too wet, cook uncovered on high for 15 to 20 minutes. If too dry, stir in more salsa.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 660mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg