Crockpot Shredded Chicken Tacos
from nourish-and-fete.com
245 min
10 servings
With just five ingredients and five minutes of prep, these shredded chicken tacos are a crockpot meal you’ll reach for again and again! Make a big batch—Mexican shredded chicken freezes well and is delicious in tacos, bowls, enchiladas, and salads.
Ingredients
- 1 and 1/2 cups salsa
- 1/2 medium onion (diced, can use red, yellow, or white)
- 2 tablespoons taco seasoning
- 4 boneless (skinless chicken breasts)
- 1 teaspoon lime juice
Directions
- 1
Add salsa, chopped onion, and taco seasoning to the bowl of your slow cooker. Stir to combine. Add chicken breasts across the bottom in a single layer and spoon a bit of the salsa mixture on top of each one.
- 2
Cook on low for 6-7 hours or on high for 3-4 hours.
- 3
Remove chicken from the slow cooker and shred. Return the meat to the slow cooker, add lime juice, and stir well. Serve immediately, or leave mixture on the low or keep warm setting for up to 1 hour.