Slow Cooker Shredded Chicken Tacos
Chicken is slow-cooked with salsa and spicy seasoning until pull-apart tender. Serve on tortillas with your favorite taco toppings!
Servings 8 servings
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1 tablespoon taco seasoning
- 2 cups salsa
- flour or corn tortillas
Toppings (optional, add your favorites!)
- 1 avocado sliced
- 2 cups iceberg lettuce shredded
- ½ cup sour cream
- ½ red onion thinly sliced
- ¼ cup fresh cilantro chopped
Instructions
- In a 6 quart slow cooker, add thawed chicken in a single layer. Add taco seasoning and toss to coat. Top chicken with salsa in an even layer. Cover with lid.
- Cook on low for about 4 to 5 hours, or on high for 2 ½ to 3 hours, or until chicken shreds apart with a fork (time depends on thickness of chicken). Shred all of your chicken and stir to combine with salsa.
- Serve hot on flour or corn tortillas with your favorite taco toppings.
Notes
- Slow cooker assembly: If chicken is stacked in multiple layers in a smaller slow cooker, it may take longer to cook in the middle. A single, even layer is best.
- Leftovers: Leftover chicken will keep in a sealed container in the refrigerator for 3-4 days, or up to 3 months in the freezer. Reheat leftovers in the microwave, lightly covered with a damp paper towel, until just heated through.
- For milder tacos: use mild salsa and the listed amount of taco seasoning.
- For spicy tacos: use hot salsa and add up to double the taco seasoning.
Nutrition
Calories: 403kcal | Carbohydrates: 39g | Protein: 31g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1042mg | Potassium: 877mg | Fiber: 5g | Sugar: 6g | Vitamin A: 626IU | Vitamin C: 7mg | Calcium: 113mg | Iron: 3mg
