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Slow Cooker Mexican Chicken Breast Tacos with Fresh Salsa
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 4 boneless skinless chicken breasts (about 1.5 lbs total)
  • 1 cup chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 white onion, thinly sliced
  • 2 ripe tomatoes, diced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 8 corn tortillas

Instructions
 

  • Place the chicken breasts in the slow cooker and pour the chicken broth over them.
  • Sprinkle the chili powder, cumin, paprika, garlic powder, salt, and black pepper evenly across the chicken.
  • Add half the sliced onion on top of the seasoned chicken.
  • Cover and cook on low for 6 hours until the chicken shreds easily with two forks.
  • While the chicken cooks, combine the diced tomatoes, remaining sliced onion, cilantro, and lime juice in a bowl to make the fresh salsa. Stir and set aside.
  • Once the chicken is done, shred it directly in the slow cooker and mix it with the cooking juices.
  • Warm the corn tortillas and fill each with shredded chicken. Top with a spoonful of the fresh salsa before serving.

Notes

Shred the chicken while it is still in the slow cooker so it soaks up the spiced broth. If the salsa tastes too sharp, let it sit for 10 minutes before serving to mellow the lime. Leftovers keep well in the fridge for two days and reheat gently with a splash of broth to restore moisture. Corn tortillas hold up better than flour ones with this juicy filling.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl