This Slow Cooker Taco Chicken is super easy and delicious. Just throw three ingredients into the slow cooker and walk away. Shred the chicken and enjoy it in a variety of ways!
This is another one of those dishes that I’ve made countless times, but have never taken the time to photograph. Usually we just dig in to dinner, and by the time I remember to take a picture, the natural light isn’t very good anymore or the sun has set completely.
We make this taco chicken at least once a month. It’s versatile (use it in tacos, burritos, etc.), requires almost no effort to prepare, and makes a lot of food. As a result, we get to enjoy leftovers at least once during the week. For me, this just adds to this chicken’s appeal.
- 4 chicken breasts, boneless and skinless
- 15.5 oz jar of salsa
- 1 oz packet taco seasoning
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Place all ingredients in a 4 quart slow cooker. Cook on high for 4 hours or on low for 6 hours.
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Using two forks, shred the chicken.
Note: I usually use mild salsa, but feel free to go as spicy or as mild as you like.
Just like the Pressure Cooker Carnitas that I shared last week, this shredded chicken is pretty versatile. Eat it in tacos, quesadillas, burritos, or alongside/atop some Cilantro Lime Rice. Do you! Do what feels right.
If you’re looking for something a little spicier, but just as easy to throw together, take a look at this Slow Cooker Buffalo Chicken. Super easy to make, and can also be used in a number of ways.
