Slow Cooker Chicken Tacos (Print Version)
# Ingredients:
→ Chicken Base
01 -
300 ml salsa (original preferred)
02 -
25 g taco seasoning blend
03 -
700 g skinless chicken breast
04 -
8 g fresh cilantro, finely chopped
05 -
Juice from 1 lime
→ Assembly
06 -
10 wheat tortillas
07 -
150 g cheese (cotija, cheddar, Mexican blend, or Monterey jack)
08 -
Assorted toppings such as shredded lettuce, guacamole, pico de gallo, pickled onions, sour cream, lime wedges, diced tomato
# Instructions:
01 -
Combine salsa and taco seasoning in the slow cooker insert. Add the chicken breasts and turn to coat with the sauce.
02 -
Set the slow cooker to high for 3 hours or low for 6 hours until chicken is tender and fully cooked.
03 -
Remove cooked chicken breasts to a large plate and shred using two forks. Return shredded chicken to the slow cooker and stir in chopped cilantro and freshly squeezed lime juice.
04 -
Warm tortillas in a dry skillet or microwave until soft and pliable.
05 -
Spoon shredded chicken mixture onto each warm tortilla. Top with cheese and desired toppings such as lettuce, guacamole, pico de gallo, pickled onions, sour cream, lime wedges, or diced tomato.
# Notes:
01 -
For best texture, allow the shredded chicken to soak in the sauce for at least 10 minutes after shredding.
02 -
Serve immediately for optimal freshness and flavour.