Slow Cooker Salsa Chicken Tacos

Name: Slow Cooker Salsa Chicken Tacos
Prep time: 10 min
Cook time: 4 h 2 min
Total time: 4 h 12 min
Cuisine: Mexican
Ingredients: 1½ lb Chicken Breast; 24 tbsp Salsa; 1 tsp Cumin; 1 tsp Garlic Powder; ¼ tsp Salt; 12 Tortillas; 1 Avocado; ½ oz Cilantro; 1 Lime

By Eatpace

Chicken breasts simmer in salsa and spices until tender, then are shredded for tacos with avocado and cilantro. The slow cooker handles the filling while you do other things.

Total: 252 min; 10 prep · 242 cook
Serves: 4; Scale it below
Calories: 673; kcal per serving
Protein: 52g; per serving

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Shredded salsa chicken tacos topped with avocado and cilantro, with lime wedges alongside.

252 min

Ingredients

9 ingredients

4 servings

Contains gluten. Always check labels.

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Nutrition per serving

Estimated

673 kcal

Protein: 52 g
Carbs: 71 g
Fat: 20 g
Fiber: 9 g

By EatpaceHow we write and check our recipes

Method

5 steps 10 min prep · 242 min cook

Prep

Step 1. Place the Chicken Breast in a slow cooker. Stir the Salsa, Cumin, Garlic Powder and Salt together, then pour over the chicken.
Step 2. Cover and cook on low until the chicken is cooked through and shreds easily, about 4 hours. Check for doneness after 3 hours.
Step 3. Transfer the chicken to a plate and shred with forks. Return it to the slow cooker and stir into the salsa; leave on warm while you prepare the tortillas.

Cook

Step 4. Warm the Tortilla in batches in a dry skillet over medium heat until pliable and lightly spotted, about 2 minutes per batch, turning once. Wrap in a clean towel to keep warm.

Finish & serve

Step 5. Fill the warm tortillas with salsa chicken. Top with Avocado and Cilantro, and serve with Lime wedges.

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Tips

Good to know

Check the thickest part of the chicken with a thermometer; it must reach 165°F.

Leftovers

Refrigerate the chicken and sauce in a shallow container for up to 3 days, and reheat until steaming before filling fresh tortillas.

Swap it

Use flour tortillas instead of corn tortillas if you prefer.

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