Crockpot Chicken Tacos
Summary Not available
- 2 pounds boneless (skiness chicken breast (chicken thigh meat is also ok to use))
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onions
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon oregano
- 29 ounces tomatoes
- 4 green chilies
- 7 chipotle (optional (but highly recommended ))
- 15 con queso
- diced tomatoes
- shredded cheese
- diced onion
- sour cream
- avocado
- guacamole
- lime
- hot sauce
Please the chicken in the crockpot in a single layer
Combine chili powder, garlic powder, salt, cumin, smoked paprika, dry minced onions, caynne pepper, and oregano in a small bowl
Stir to combine
Sprinkle seasoning over the chicken breasts
Add the diced tomatoes (do not drain), green chilies (do not drain), and chilies chiptole to the crockpot
Cook on high for 4 hours or cook on low for 8 hours
Remove the chicken and place in a large bowl to shred (I usually just use two forks
) Drain excess liquis from the crockpot, leaving a few tablespoons
Return the shredded chicken to the crockpot and add the salsa on queso, stirring to coombine
Cook for an additional 15 to 20 minutes on low
Serve on taco shells, tortilla chips, or on a bed of lettuce with the toppings of your choice
No extra notes