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
  1. Please the chicken in the crockpot in a single layer

  2. Combine chili powder, garlic powder, salt, cumin, smoked paprika, dry minced onions, caynne pepper, and oregano in a small bowl

  3. Stir to combine

  4. Sprinkle seasoning over the chicken breasts

  5. Add the diced tomatoes (do not drain), green chilies (do not drain), and chilies chiptole to the crockpot

  6. Cook on high for 4 hours or cook on low for 8 hours

  7. Remove the chicken and place in a large bowl to shred (I usually just use two forks

  8. ) Drain excess liquis from the crockpot, leaving a few tablespoons

  9. Return the shredded chicken to the crockpot and add the salsa on queso, stirring to coombine

  10. Cook for an additional 15 to 20 minutes on low

  11. Serve on taco shells, tortilla chips, or on a bed of lettuce with the toppings of your choice

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