This Slow Cooker Taco Chicken is one of our kids favorite dinner recipes! They love it in taco shells or wrapped up int tortillas, or serve it in a bowl with avocado for a low carb meal!
Scale
Ingredients
- 3 pounds boneless, skinless chicken breast or chicken tenderloins
- 1 cup salsa
- 1 can diced green chilis (4.5 ounce)
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon kosher salt
- Fresh black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 8 ounces (2 cups) shredded pepper jack cheese, Mexican blend cheese or cheddar
Instructions
- Pour the salsa and green chilis into a 6 quart slow cooker. Cut the chicken breasts into large strips. For an average to large sized chicken breast, we usually cut it into thirds. You can also use chicken tenderloins for this recipe instead. Add the chicken to the slow cooker and season with chili powder, cumin, salt, pepper, oregano and garlic powder.
- Cook on high for 4 hours, or low for 6-7 hours until the chicken is easily shredded with a fork.
- Remove the chicken from the slow cooker to a board. Shred the chicken with 2 forks and then add back to the slow cooker. (See Note*) Stir to combine with the sauce and then top with a layer of the pepper jack cheese.
- Cover the slow cooker and cook on high for another 15-20 minutes until the cheese is melted.
Recipe Notes
This chicken is juicy, which is perfect for serving over rice. If you want less juice for tacos or burritos, drain the juice from the slow cooker and then add back a little at a time to the shredded chicken until you have the consistency that you like.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American / Tex-Mex
