Crock Pot Chicken Tacos
Tender chicken seasoned breast that has been slow cooked in salsa and diced canned tomatoes. This crock pot chicken tacos recipe is perfect in tortilla shells or over white rice.
Ingredients
- 2 Pounds Chicken Breast 4 large boneless/skinless
- 1½ Teaspoons Chili Powder
- 1 Teaspoon Cumin
- ½ Teaspoon Garlic Powder
- 16 Ounces Salsa
- 1 Can Diced Tomatoes
Instructions
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Rinse the chicken off under water and pat dry with a paper towel. Place the chicken bread into the bowl of the crockpot.
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Season with chili powder, cumin, and garlic powder. Pour the salsa and canned diced tomatoes on top of the chicken breast.
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Place lid on crockpot, slow cook for 5-6 hours on low. Or until internal temperature reaches 165 degrees.
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Once the cooking time is done shred the chicken breast with two forks. Stir all the shredded chicken breast into the salsa juice. Let sit for 5-10 minutes.
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Serve on tortilla shells or over rice with your favorite toppings.
Recipe Video
Recipe Notes
The nutritional value may vary depending on the ingredients used. And does not include the tortilla shells or toppings.
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