Chicken Tacos Slow Cooker (Printable Recipe)
Tender salsa chicken tucked in tortillas and loaded with cheese, cilantro, and crunchy toppings.
# Ingredients You'll Need:
→ Filling
01 -
Juice from 1 lime
02 -
50 g cilantro, chopped up
03 -
25 g taco seasoning or one packet
04 -
300 ml salsa (Tenayo original or another brand)
05 -
1.5 kg chicken breast
→ Assembly
06 -
125 g shredded cheese like Monterey Jack, cheddar, Mexican blend, or cotija
07 -
10 flour or corn tortillas
08 -
Extras for topping: tomato, sour cream, extra lime, pickled onions, guacamole, lettuce, pico de gallo
# Steps to Follow:
01 -
Heat up those tortillas either on a dry pan or straight on a flame until warm.
02 -
Throw the chopped cilantro and a good squeeze of lime into the slow cooker with your shredded chicken. Stir well so everything grabs some of that flavor.
03 -
Grab two forks and pull apart the juicy chicken on a plate once it’s cooked through and soft.
04 -
Pour the salsa and taco seasoning in the bottom of your slow cooker. Stir together so they're totally mixed.
05 -
Drop chicken breasts into the bowl so they’re smothered in the salsa mix. Cook for 6 hours on low or blast them for 3 hours on high.
06 -
Scoop some chicken into each warm tortilla, pile on as much cheese as you want, then toss on those toppings you love.
# Extra Tips:
01 -
If you've got time, slow and low cooking for 6 hours makes the chicken super juicy compared to just 3 hours on high.