Crock Pot Chicken Tacos
  • 1-2 pounds of boneless skinless chicken breast (I like to make extra because the leftovers are amazing)
  • 1 (8 ounce) jar of salsa
  • 1 package taco seasoning (or about 3 tablespoons of your own seasoning blend)
  1. Dump everything into the slow cooker, cover, and cook on low for 6-8 hours, or high for 3-4 hours.
  2. When the chicken is cooked through, use two forks to left it gently onto a clean work surface.
  3. Let it rest for a few minutes and then shred, using two forks. (Every time I’ve ever made this the chicken completely falls apart while I’m moving it from crock pot to cutting board. Suuuuper tender and moist.)
  4. Spoon the salsa-sauce over the shredded chicken before serving.
I like to pour in the salsa first, stir in the seasoning, and then nestle the chicken down into the liquid, but it really doesn’t matter how you do it.

This stuff also freezes exceptionally well. Make it ahead of time, bag it up, and freeze it for the next time you are in need of a fiesta-kind of day.
Recipe by Sugar Dish Me at