Slow Cooker Shredded Chicken Tacos
If you want juicy, flavorful chicken, just add salsa to your chicken breasts before they go in the slow cooker- that’s it!
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Slow Cooker
Ingredients
Scale
- 1 ½ lbs chicken breast
- ½ cup salsa
- 1 can black beans, drained and rinsed
- 8 corn tortillas
- Toppings: Greek yogurt (or sour cream), cheese, lettuce, tomatoes, cilantro, etc
Instructions
- Place chicken breasts in slow cooker, and pour salsa over the top. Set the slow cooker to low and let cook for 8 hours.
- Pull the chicken breasts out of the slow cooker, and using two forks, shred the meat. 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.
- Warm black beans up on the stove and top with cheese and cilantro. If you like, warm the tortillas up for a minute to make them pliable.
- Next, fill your tacos. We used the shredded chicken, Greek yogurt (in place of sour cream), cheese, lettuce, and tomatoes. Serve with black beans!
Find it online: http://samanthaelaine.net/slow-cooker-shredded-chicken-tacos/