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Slow Cooker Shredded Chicken Tacos

Ingredients · Serves 6 · Prep 10 min · Total 4 hr 15 min

  • Chicken
  • 2 lb boneless skinless chicken thighs or breasts
  • 1 ½ cups salsa, mild or medium, jarred
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ¾ tsp kosher salt
  • 1 lime, juiced
  • To serve
  • 12 small flour or corn tortillas, warmed
  • shredded lettuce, diced onion, cilantro, sour cream, lime wedges
simmerbee.com/r/weeknight-tacos-slow-cooker-chickenSimmerbeeCard 1 · front

Slow Cooker Shredded Chicken Tacos

Steps

  1. Stir the chili powder, cumin, garlic powder and salt together and sprinkle it over both sides of the chicken.
  2. Lay the chicken in the slow cooker and pour the salsa over the top.
  3. Cover and cook on LOW (or 2 to 3 hours on HIGH) until the chicken is tender and reads 165°F (74°C) in the thickest piece.
  4. Move the chicken to a cutting board and shred it with two forks.
  5. Return the chicken to the slow cooker, add the lime juice and stir it into the sauce.
  6. Cover and let the chicken soak up the sauce on the WARM or LOW setting.
  7. Pile the chicken into warm tortillas with a slotted spoon and add your toppings.
  8. Cook to 165°F inside (check with a thermometer).