Ingredients
- 2 1/2 pounds boneless, skinless chicken breasts
- 1 (16 oz) jar thick salsa
- 1 packet taco seasoning
- 1/2 cup chopped cilantro
- 2 cups shredded cheese
- 1 package corn tortillas
Instructions
- Place chicken breasts, taco seasoning, and salsa into the slow cooker. Stir gently to coat the chicken.
- Cover and cook on high for 3 hours or low for 5 hours, until chicken is fully cooked and tender.
- Shred the chicken directly in the slow cooker using two forks. Let simmer in the juices for an additional 10–15 minutes.
- Sprinkle chopped cilantro over the shredded chicken.
- Warm corn tortillas, then fill with salsa chicken and top with shredded cheese. Add any additional toppings as desired.
Notes
- Use chicken thighs instead of breasts for extra juiciness.
- Leftovers are great for burritos, taco salads, or quesadillas.
- Add toppings like sour cream, avocado, or pickled onions for more variety.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 2 tacos
- Calories: 369
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg
