When it comes to quick and easy dinners, these Slow Cooker Shredded Chicken Tacos reign supreme. Not only are they delicious, but they're made with just five main ingredients. Start by mixing store-bought salsa, lime juice, taco seasoning, and fresh cilantro in a slow cooker to make a zesty, flavorful sauce. Then add seasoned chicken breasts to the sauce and stir to coat. Cover and cook for 4 hours, then shred the chicken with two forks. Return the shredded chicken to the sauce, gently stirring to ensure each piece of meat is coated with flavor. Great for tacos, quesadillas, enchiladas — you name it!
Ingreadient
- 16 oz salsa(455 g)
- 2 limes, juiced
- 1 package taco seasoning
- 3 tablespoons fresh cilantro, chopped
- 3 lb chicken breast(1.3 kg)
- salt, to taste
- pepper, to taste
Direction
- In a slow cooker, mix together the salsa, lime juice, taco seasoning, and cilantro until well combined.
- Season the chicken with salt and pepper, then mix into the sauce. Cover and cook on high for 4 hours or low for 7-8 hours.
- Remove the chicken, shred with 2 forks, return to the slow cooker, and stir.
- Freeze leftovers in an airtight bag for up to 6 months.
- Enjoy!
