Slow Cooker Shredded Chicken For Tacos. In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro. Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
Place chicken in a slow cooker and pour chicken broth mixture over chicken.
Mix salsa and taco seasoning in slow cooker until blended.
Slow Cooker Chicken Tacos are such an easy meal, either on a busy weeknight or for a party.
You can cook Slow Cooker Shredded Chicken For Tacos using 3 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Slow Cooker Shredded Chicken For Tacos
- It's 4 of boneless skinless chicken breast.
- You need 1 Jar of Salsa Verde.
- Prepare 1 of packer Sazón Goya seasoning.
Just throw chicken, spices, and pineapple juice (the secret ingredient!) in the slow cooker, and let it cook for hours. Photography Credit: Elise Bauer Instructions In your slow cooker, combine the chicken (if it's frozen, no need to defrost, throw it in frozen), Hunt's diced tomatoes, chicken broth, cumin, salt and pepper. Trim any large pieces of fat from chicken thighs. Season chicken with half the salt and pepper; add to slow cooker.
Slow Cooker Shredded Chicken For Tacos instructions
- Place chicken in bottom of slow cooker.
- Pour Salsa Verde on top of chicken.
- Add season packet to empty jar and fill with water, shake to mix, pour over chicken.
- Turn slow cooker on to high and cook 4 hours or low and cook 6 hours..
- In large bowl place chicken and shred as desired.
- Use leftover juice as substitute for water for amazing rice (1 cup rice to 2 cups juice).
Combine salsa, canned tomatoes, and taco seasoning. Place onions & chicken in the slow cooker and top with tomato mixture. Remove chicken from slow cooker and shred. Cook and shred the chicken as the recipe calls for, and then taste and adjust the seasoning as you require. Serve with taco shells, chips, tortillas, and all your favorite taco toppings!