Ingredients
- 2 ½ pounds boneless, skinless chicken breasts
- 1 (16 oz) jar thick salsa
- 1 package taco seasoning
- ½ cup chopped cilantro
- 2 cups shredded cheese
- 1 package corn tortillas
Instructions
- Place the chicken breasts, taco seasoning, and salsa in the slow cooker. Cook on high for 3 hours or on low for 5 hours.
- After cooking, shred the chicken directly in the slow cooker and let it simmer in the juices for another 10-15 minutes to absorb the flavor.
- Sprinkle chopped cilantro on top.
- Serve the shredded chicken in warm corn tortillas and top with your favorite toppings such as shredded cheese, lettuce, or sour cream.
Notes
- You can use flour tortillas instead of corn tortillas if preferred.
- For extra flavor, you can add sliced avocado, diced tomatoes, or a drizzle of hot sauce as toppings.
- If you prefer a spicier taco, use a hotter salsa or add diced jalapeños to the slow cooker.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 369 kcal
- Sugar: 6g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 80mg
