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

Equipment

  • Slow Cooker
  • Forks

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 16-ounce jar salsa
  • 1 packet taco seasoning
  • 8 small flour tortillas
  • 1 cup shredded cheddar cheese

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Pour the salsa over the chicken and sprinkle the taco seasoning on top.
  • Stir gently to coat the chicken evenly with the salsa and seasoning.
  • Cover and cook on low for 6 hours or until the chicken is very tender.
  • Shred the chicken directly in the slow cooker using two forks, then stir it into the sauce.
  • Warm the tortillas and spoon the chicken mixture into each one.
  • Top with shredded cheddar cheese before serving.

Notes

Choose a thick, restaurant-style salsa so the sauce stays chunky rather than watery after cooking. If the mixture seems too loose at the end, leave the lid off for the last 20 minutes to thicken it slightly. Leftovers reheat well in a skillet over medium heat with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Forks