Chicken Tacos (Slow Cooker)

By McLean

Three ingredients, almost zero work, and the result is a juicy, flavorful shredded chicken that makes some killer tacos. I like to load my tacos up, so they look a bit messy in the pictures, but they were messy in real life too..and delicious. The messiest foods are the best foods. It's fact.


I've made the tortilla soup that you can easily put together with the leftovers and that is delicious too, but I'll save that post for a later time because I ate too much of the chicken to have leftovers this time. If you want that recipe now you can head on over to the site and check it out.

Ingredients

• 1 envelope Taco Seasoning
• 6 pieces Boneless, Skinless Chicken Breasts
• 1 jar Salsa (16 oz)

Details

Adapted from keyingredient.com

Preparation

Step 1

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).