chicken, tacos, slow cooker

Slow Cooker Chicken Tacos

chicken, tacos, slow cooker
Yields1 Serving
 25 oz Chunky Salsa
 5 oz Green Chiles, Chopped and Drained
 4 Boneless, Skinless, Chicken Breasts
 2 tbsp Chili Powder
 1 tsp Garlic Powder
 1 tsp Cumin
 Pepper to taste
 12 Taco Shells
1

Add the salsa and chiles to the slow cooker pot. Stir to blend.

2

Place the chicken breasts on top of the salsa and top with the spices.

3

Cover and cook on LOW for 6–8 hours, or HIGH 4 hours, or until the
chicken comes apart easily. Shred the chicken with 2 forks and stir into the
sauce.

4

Serve in taco shells, topped with lettuce, cheddar cheese, sour cream, etc.

5

Serves 6-12.

6

Tip: Try this chicken mixture over nachos with the usual toppings,
or as filling for enchiladas, quesadillas or tostadas.

Ingredients

 25 oz Chunky Salsa
 5 oz Green Chiles, Chopped and Drained
 4 Boneless, Skinless, Chicken Breasts
 2 tbsp Chili Powder
 1 tsp Garlic Powder
 1 tsp Cumin
 Pepper to taste
 12 Taco Shells

Directions

1

Add the salsa and chiles to the slow cooker pot. Stir to blend.

2

Place the chicken breasts on top of the salsa and top with the spices.

3

Cover and cook on LOW for 6–8 hours, or HIGH 4 hours, or until the
chicken comes apart easily. Shred the chicken with 2 forks and stir into the
sauce.

4

Serve in taco shells, topped with lettuce, cheddar cheese, sour cream, etc.

5

Serves 6-12.

6

Tip: Try this chicken mixture over nachos with the usual toppings,
or as filling for enchiladas, quesadillas or tostadas.

Slow Cooker Chicken Tacos

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