slow cooker Chicken tacos
I came up with this easy recipe on a vacation at Big Canoe. We had a lot of people to feed and I did not want to spend all day in the kitchen cooking. I had no idea that my concoction of spices and chicken would turn out so delicious that it would become a family favorite.
Simple to put together in the slow cooker in the morning, and by evening, all you have to do is pull the chicken out of the slow cooker and put it on the table with the taco fixings. Easy peasy!
This is one of those healthy meals that does not taste like health food! I hope you enjoy it as much as our family does!
- 2 lbs. chicken breasts
- 1-2 lbs. chicken thighs
- 1 Tablespoon chili powder
- 2 teaspoons cumin powder
- 2 teaspoons oregano
- 2 teaspoons of sea salt
- 1 teaspoon of pepper
- 1 teaspoon of garlic powder
- 8 ounces of mild or medium salsa
- TACO FIXINGS
- Taco shells
- Romaine lettuce, shredded
- Avocados, chopped or guacamole
- Cooked black beans, optional
- Cheese, optional
Mix the spices together in a small bowl or measuring cup. Pat or rub into the chicken before placing it into the slow cooker. Rub it on all sides of the chicken.
Once the chicken is in the slow cooker, add the 8 ounces of salsa to the slow cooker and cook on low for 8-12 hours.
After cooking, the meat should fall from the bones easily. Remove the chicken and shred with 2 forks, removing the skin and bones.
Serve with the taco fixings or use to make burritos, nachos, or taco salads. Enjoy!!