Easy Slow Cooker Chicken Tacos
"So I heard of people making salsa chicken and I thought I would give it a try but add a few of my own twists to it. My whole family, even the 2-year-old, loved the tacos and we ate the leftovers at our very next meal. After the mixture is cooked, fill flour tortillas with it (hard shells are great, too), add shredded Cheddar cheese on the top, and shredded lettuce."
Added to shopping list. Go to shopping list.
Ingredients5 h 10 m servings 317
Original recipe yields 8 servings
- Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
- Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
- Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.
You might also like
- Cook's Note:
- The number of servings is dependent on how many tacos each and how full the tacos are. We made about 14 to 15 tacos total out of this recipe.
Per Serving: 317 calories; 8.3 44.3 18.3 48 942 Full nutrition
ReviewsRead all reviews 1