Slow Cooker Chicken Tacos
Prep time:
5 minutes
Cook time:
6 to 7 hours on low or 3 to 3 1/2 hours on high
Servings:
10 servings (Each serving is 2 tacos.)
Quick Tips
Prep Tip: For warm and crisp taco shells, place the taco shells in a single layer on a cookie sheet. Bake, uncovered, at 325°F for 6 to 7 minutes until warm.
Slow Cooker Chicken Tacos
No doubt about it—tacos are a crowd-pleasing meal. Using this recipe, just toss 3 ingredients into your slow cooker early in the day. When it’s time to eat, shred the chicken and serve it with taco shells and the condiments of your choice.
Ingredients:
- 2 pounds boneless, skinless chicken thighs
- 1 package (1 oz.) reduced-sodium taco seasoning
- 1 1/2 cups salsa
- 20 taco shells
- Optional condiments of your choice (shredded cheddar or Monterey Jack cheese, chopped tomato, chopped lettuce and/or guacamole)
Directions:
- Place chicken in 3 1/2- to 4-quart slow cooker.
- Sprinkle taco seasoning over chicken. Stir until just combined.
- Spread salsa over chicken.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours or until the internal temperature of the chicken is 165°F, using a meat thermometer.*
- Remove chicken from slow cooker, leaving liquid in slow cooker.
- Use two forks to pull chicken into shreds.
- Add 1/2 cup of the liquid from the slow cooker to the chicken. Stir in enough additional slow cooker liquid, 1/2 cup at a time, to make the chicken as saucy as you like.
- Spoon chicken into taco shells. Top with condiments (if desired).
* If you don’t have a meat thermometer, you can purchase one from a supermarket or dollar store
Quick Tips
Prep Tip: For warm and crisp taco shells, place the taco shells in a single layer on a cookie sheet. Bake, uncovered, at 325°F for 6 to 7 minutes until warm.
Prep time:
5 minutes
Cook time:
6 to 7 hours on low or 3 to 3 1/2 hours on high
Servings:
10 servings (Each serving is 2 tacos.)
