Description
Easy and flavorful Crockpot Chicken Tacos made with tender shredded chicken breasts cooked in a simple salsa and taco seasoning sauce, perfect for tacos, salads, or burrito bowls.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup salsa
- 1 cup canned diced tomatoes with chilies (or 10 oz can Rotel, drained)
- 1 oz packet taco seasoning (or 2 tbsp homemade taco seasoning)
- ½ medium onion, diced
Instructions
- In a small bowl, combine the salsa, diced tomatoes with chilies, and taco seasoning. Stir well to create your sauce.
- Place the diced onion evenly in the bottom of your slow cooker.
- Lay the boneless, skinless chicken breasts over the onions in the slow cooker.
- Pour the prepared salsa and tomato mixture over the chicken breasts. Do not stir.
- Cover the slow cooker and cook on the LOW setting for 7-8 hours, or on the HIGH setting for 3-4 hours, until the chicken is very tender and easily shredded.
- Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the flavorful juices and sauce.
- Serve the shredded chicken in warm taco shells or tortillas with your favorite taco toppings. It’s also excellent for salads, burrito bowls, or enchiladas.
Notes
- This recipe is versatile and can be used for various Mexican-inspired dishes beyond tacos.
- Adjust cooking time based on your slow cooker’s performance; chicken should reach an internal temperature of 165°F.