Crockpot Taco Chicken
Slow cooker chicken tacos are the perfect answer if you are feeding a crowd, planning a taco bar for guests, meal prepping for the week, or just satisfying a craving! Plus, it's one of the best shredded taco chicken recipes you'll ever taste!
Servings: 6
Ingredients
- 1 and ½ cups salsa
- 1 4 ounce can chopped green chilies
- 2 pounds boneless skinless chicken breast
- 1 packet taco seasoning
Instructions
- Add salsa and green chilies to the crockpot.
- Trim any fat off the chicken breast and place them on top of the salsa mixture in the crockpot.
- Sprinkle the packet of seasoning all over the chicken breast.
- Cook on high for 2 hours or low for 4 hours, until the chicken is very tender and easily shreds with a fork. Use a meat thermometer to check for doneness — the internal temperature should reach 165℉.
- Remove the chicken from the crockpot to a cutting board and use two forks to shred the meat.
- Do not discard the salsa mixture (even if it is a little watery that is okay)! Return the shredded chicken to the salsa and toss the meat to coat in the mixture. Because chicken breast can be a bit more dry they will soak up all of the juices from the salsa and help keep it moist.
- Keep crockpot on warm and set up your taco bar with tortillas, cheese, cilantro, sour cream, jalapenos, chips and any other taco toppings!