Slow Cooker Taco Chicken (Print Version)
# Ingredients:
→ Main
01 -
1.36 kg boneless, skinless chicken breast, sliced into strips or use chicken tenderloins
02 -
240 ml salsa
03 -
128 g canned diced green chiles (one 128 g/4.5 oz can)
→ Seasoning
04 -
1 tablespoon chili powder
05 -
1.5 teaspoons ground cumin
06 -
1 teaspoon kosher salt
07 -
Freshly ground black pepper, to taste
08 -
1 teaspoon dried oregano
09 -
1 teaspoon garlic powder
→ Finishing
10 -
225 g shredded cheese (such as pepper jack, Mexican blend, or cheddar)
# Instructions:
01 -
Pour salsa and diced green chiles into a 6-litre slow cooker.
02 -
Evenly coat the chicken strips or tenderloins with chili powder, cumin, salt, pepper, oregano, and garlic powder. Arrange the seasoned chicken in the slow cooker with the salsa and chiles.
03 -
Cook on high for 4 hours or on low for 6-7 hours until the chicken is fork-tender.
04 -
Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker and stir well to combine with the sauce.
05 -
Top with shredded cheese. Cover and cook on high for an additional 15–20 minutes, or until the cheese is fully melted.
# Notes:
01 -
For maximum flavour, allow the chicken to rest in the sauce for several minutes after shredding and before serving.