Thursday, March 20, 2014

3-Ingredient Slow Cooker Chicken Tacos


  • 6 frozen chicken breasts
  • 1 packet low-sodium taco seasoning mix
  • 1 jar (16 oz.) prepared salsa


  1. Place the frozen chicken breasts in a slow cooker.  
  2. Sprinkle with taco seasoning mix.
  3. Pour in jar of salsa.
  4. Cook in the slow cooker on low for 6 to 8 hours, or until chicken reaches a safe internal temperature of 165 F.
  5. Shred the chicken with two forks.  
  6. If serving with corn tortillas, heat a bit of oil in a skillet on the stove top.  
  7. Brown each tortilla for about 1 minute on each side and fold into a taco shape.
  8. Serve with the toppings of your choice.
  9. Refrigerate any leftovers.

Makes 12 to 18 tacos.

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