Main Dishesdashfordinner5.0
Crock Pot Salsa Chicken Tacos
This easy recipe for Crock Pot Salsa Chicken Tacos is the ultimate way to make taco night a breeze! Just cook, shred, and serve.
👥 8 Servings⏱️ Prep & Cook: 4h 10m⏳ Prep: 10 min🔥 Cook: 4h👤 Dorothy Bigelow📖 dashfordinner
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●slow cooker
- ●cutting board
📝 Preparation Steps
1
Combine the salsa and chicken. Arrange the chicken breasts in a single layer in the bottom of a slow cooker, sprinkle on the taco seasoning (if using), and pour the salsa on top of the chicken in an even layer.
salsa (good quality*)2 cupsSalsa (optional)taco seasoning (about 2 tablespoons (optional))1 package
2
Cook. Set the slow cooker to “low” and cook for ⏱️ 4-5 hours, or until it easily shreds with a fork and the thickest portion of each piece reaches a minimum internal temperature of 165ºF (74ºC).
3
Shred. Remove the chicken to a cutting board and shred it using two forks (or a meat shredder).
4
Return the shredded chicken to the slow cooker and mix it with the salsa.
salsa (good quality*)2 cupsSalsa (optional)
5
Serve the shredded chicken with tortillas and your favorite taco fixings. Salsa, sour cream, cilantro, chopped onion, and lime wedges are a few popular options.
salsa (good quality*)2 cupsSalsa (optional)Sour cream (optional)
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