Crock Pot Chicken Tacos (No Salsa)
Crock pot chicken tacos with no salsa: chicken breast cooked with taco seasoning and chicken broth, then shredded and tossed with some of the cooking juices. About 6 cups; serves 6.
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Ingredients
- 3 pounds chicken breast boneless, skinless; thawed
- 4 tablespoons taco seasoning homemade
- 1 cup low-sodium chicken broth or water
Instructions
- Place the chicken in the slow cooker, then top with the taco seasoning and chicken broth.
- Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours, until the chicken shreds easily and reaches 165F on a food thermometer.
- Move the chicken to a large bowl.
- Shred the chicken with two forks. A stand mixer or hand mixer also works.
- Stir the juices left in the slow cooker, then mix 1/2 cup into the shredded chicken.
- Serve in tortillas or taco shells with your favorite toppings.
Notes
Thaw the chicken before it goes in. Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat to 165F; not in the slow cooker.
Nutrition
Serving: 1servingCalories: 292kcalCarbohydrates: 3.1gProtein: 52.4gFat: 6.8gSodium: 366mgFiber: 2.1gSugar: 0.5g
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