Slow Cooker Shredded Chicken Tacos

Good morning!

I was exhausted last night- my toddler has decided that 2:00 and 4:00 am are perfect times to wake up Mom and ask for a smoothie. So, I fell asleep early and didn’t get to post the recipe! But here it is, in all it’s glory, because it’s #CROCKPOTWEDNESDAY !! I love having something easy for dinner, that’s hot and basically ready to go when I get home!


And this one’s probably one of the easiest yet! If you want juicy, flavorful chicken, just add salsa to your chicken breasts before they go in the slow cooker- that’s it!


I do try to buy organic when available and the cost isn’t OUTRAGEOUS. This one I picked up at Walmart, and we love it!


After pouring the salsa over your chicken breasts, set your slow cooker to low and let cook for the next 8 hours. When you get home, you should smell dinner when you walk in the door!


Pull the chicken breasts out of the slow cooker, and using two forks, shred the meat.


This next part is key to making the chicken JUICY. Add the shredded chicken breast back into the juices in the slow-cooker, and stir around. Then pull the meat back out and toss the juices.


Drain and rinse your black beans in a strainer. Warm up on the stove and top with cheese and cilantro. I also like to warm my tortillas up for a minute to make them pliable, but it’s not necessary!


Next, fill your tacos. We used the shredded chicken, Greek yogurt (in place of sour cream), cheese, lettuce, and tomatoes. But get creative and add anything you like! Leave your ideas in the comments below!

Slow Cooker Shredded Chicken Tacos


Download your printable recipe here!

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