Friday, June 19, 2015

Slow Cooker Chicken Tacos

I've made this recipe before and it's delicious! The key is to make sure that once the chicken is to temperature, you continue to cook it until it starts falling apart.  If you pull it too early, the chicken will be hard to shred and won't be as tender from cooking in the salsa. 

If you have leftovers or have 2 cups of shredded chicken, this is a delicious Tortilla Soup:
*seems like a lot of ingredients --- but most of these things you will find in your pantry.

The original recipe can be found here.


  • 5 to 7 chicken breasts 
  • 1 -16 oz jar of salsa 
  • 1 taco seasoning packet

Spray the 7 quart crockpot with cooking spray.   Place the chicken in the crockpot, it's ok if they are layered on top of each other.

Cover the chicken with the jar of salsa. 

Add the taco seasoning on top of the salsa. Do not mix. Cover and cook on LOW for 6 to 8 hours (7 is perfect for us) or on HIGH for 4 to 6 (5 hours for us).

Shred the chicken once it starts falling apart. Serve with taco shells and sides --- and enjoy!

Have a bunch of leftovers?

Easy Tortilla Soup
  • 2 Cups of shredded chicken
  • 1 -32 oz. chicken broth
  • 1 can of corn (drained)
  • 2 handfuls of cilantro, chopped
  • 1 lime, juiced
  • 1 can diced tomatoes
  • 1 can diced tomatoes w/ chiles (or 1 can diced tomatoes with 1 small can of diced chiles)
  • 1/2 large yellow onion, chopped
  • 1 can black beans
  • 2-3 table spoons of tomato paste
  • 2 teaspoons of cumin
  • 2 teaspoons of chile powder
  • 2 teaspoons of garlic powder

Dump everything in a single pot, bring to a boil and then reduce to simmer and simmer for 20 to 30 minutes.