Slow Cooker, Crock Pot
or whatever YOU call it.
I love mine!
Just throw in the ingredients in the morning and let it simmer all day. Not only does it smell good while it’s cooking, it such a great feeling when you don’t have to decide what’s for dinner at the last minute.
This shredded chicken is so tasty and you can do a lot of different things with it:
- soft tacos
- hard shell tacos
- tostadas
- burritos
- enchiladas
- chicken burrito bowl (over rice)
I only cooked two chicken breasts this time, but you may want to cook more because there are SO many things you can prepare with the leftovers!
Slow Cooker Shredded Chicken Tacos
Let the slow cooker do the cooking for this easy meal!
Servings: 4
Equipment
- Slow Cooker
Ingredients
- 2 large Chicken Breast, frozen
- 1 packet Taco seasoning
- 1/2-3/4 cup Salsa
- Water (enough to just cover the bottom of slow cooker)
Instructions
- Place all the above ingredients in the slow cooker and cook on low for 8 hours or on high for 5 hours.
- Using 2 forks and shred the chicken breasts. Stir and enjoy!
Then top with your favorite toppings:
- cilantro
- sour cream
- salsa
- fresh, chopped tomatoes
- chopped lettuce
- sliced jalapenos
- limes
- avocado
We decided on a crispy corn tostada and a soft flour taco, served with a side of black beans.
Dixie
Try these other Tex-Mex recipes:
Mexican Layered Chicken Burrito Casserole
