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Crockpot Shredded Chicken Tacos

Crockpot Shredded Chicken Tacos Recipe

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Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings: 6 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 (16‑oz) jar salsa
  • 2 tbsp taco seasoning
  • Juice of 1 lime
  • 2 cloves garlic, minced (optional)
  • Salt to taste

Method
 

  1. Rub chicken breasts with taco seasoning and minced garlic, then place in a 6‑quart slow cooker.
  2. Pour salsa and lime juice over the chicken, cover, and cook on low for 4 to 5 hours or high for 2 to 3 hours, until chicken reaches 165°F and shreds easily.
  3. Transfer chicken to a cutting board, shred with two forks, then return to the cooker and toss with the cooking liquid.
  4. Taste for salt and serve warm in tortillas with your preferred toppings.

Notes

Cook times can vary; if you’re short on time, the high setting works, but low heat gives the most tender result. For crispy edges, broil the shredded chicken briefly before serving.