Slow Cooker Chicken Tacos

Slow Cooker Chicken Tacos

These delicious and easy chicken tacos are perfect for a weeknight meal. The slow cooker does all the work, leaving you with tender, flavorful chicken to fill your favorite taco shells.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 (15 oz) can diced tomatoes with green chilies (like Rotel)
• 1 cup salsa (choose your favorite flavor – mild, medium, or hot)
• 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
• 1/2 onion, diced
• 1/4 cup water (optional)
• Toppings: shredded cheese, lettuce, diced tomatoes, sour cream, cilantro, avocado, limes

Cooking Guide:

1. Combine the diced tomatoes with green chilies, salsa, taco seasoning, and water (if using) in a bowl.
2. Place the chicken breasts in the bottom of your slow cooker.
3. Pour the taco mixture over the chicken breasts.
4. Dice the onion and sprinkle it over the top.
5. Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3-4 hours.
6. Once cooked, remove the chicken from the slow cooker and shred it with two forks.
7. Return the shredded chicken to the slow cooker and stir it into the juices.
8. Serve the chicken taco mixture in warm tortillas with your favorite toppings.

Tips:

• For a thicker sauce, remove the chicken from the slow cooker after shredding. Let the remaining juices simmer on HIGH for 10-15 minutes, then return the chicken to the sauce.
• You can use chicken thighs instead of breasts. Dark meat tends to shred more easily and stay moist in the slow cooker.
• Add a can of black beans or corn to the slow cooker for a heartier taco filling.
• To make this recipe ahead of time, cook the chicken in the slow cooker as directed. Let it cool completely, then shred and store in the refrigerator for up to 3 days. Reheat gently before serving.
• Leftovers can be used in burritos, quesadillas, or taco salads.