Slow Cooker Chicken Tacos

Makes 6 servings; 2 tacos each serving

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INGREDIENTS


  • 1½ pounds chicken breasts, boneless, skinless
  • 1/3 cup chicken broth, low sodium
  • 1 Tablespoon cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup salsa
  • 12 corn tortillas

DIRECTIONS


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Place chicken breasts in the bottom of a slow cooker.
  3. Pour chicken broth over chicken breasts.
  4. Season chicken with cumin, salt, and pepper.
  5. Top with salsa.
  6. Cook on low for 4 to 6 hours until chicken is done. Measure internal temperature of chicken with a meat thermometer. Chicken is done when internal temperature is 165°F. Shred chicken with 2 forks and combine with sauce in the slow cooker.
  7. Heat tortillas in a large skillet over medium heat, about 1 minute each side.
  8. Add 2 ounces shredded chicken to each tortilla and top with favorite toppings.
  9. Refrigerate leftovers within 2 hours.
Two Slow Cooker Chicken Tacos on white plate next to HappyHealthy napkin with fork

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This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.