Slow Cooker Chicken Tacos
Slow Cooker Chicken Tacos are an easy and comforting family meal. Made with a handful of simple ingredients and makes the most tender and flavorful chicken. Perfect for taco night!
Servings: 4 servings
Ingredients
- 4 chicken breasts about 1 1/2 pounds
- 1 medium white or yellow onion; diced
- 1 cup chunky salsa; any brand
- 1 4 oz. can diced green chiles
- 3 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1/2 tsp. paprika
- 1/2 cup low-sodium chicken broth
- pinch salt and pepper
Instructions
- Place chicken breasts in the slow cooker and top with diced onion, salsa, green chiles, spices, and chicken broth.
- Cook on high for 3-4 hours or low for 6-7 hours.
- Remove chicken from the slow cooker and shred with two forks. Return to slow cooker and stir in juices and set on warm until ready to serve.
- Serve in corn or flour tortillas, salads, wraps, or as is!
Notes
Storing Leftovers:
- Store any leftovers in an airtight container for up to 4 days. When ready to heat, microwave until warm. You could so heat on the stove by sautéing in a frying pan with a drizzle of oil.
- Freeze any leftovers in a large ziplock bag or airtight container for up to 3 months. To thaw, let sit on the counter for a few hours or thaw overnight in the refrigerator.
- Swap flour tortillas for whole wheat tortillas or lettuce wraps for a healthier alternative.
- Use boneless, skinless chicken thighs or chicken tenders instead of chicken breasts.
- Instead of shredding the chicken, you can also cut it in strips or cubes.
- Instead of chicken, you can also use beef or pork.