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Slow Cooker Chicken Tacos

Yields1 Serving

A white plate filled with chicken tacos topped with tomato, lettuce and shredded cheese.

 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

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


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


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


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


Serves 6-12.


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