From the Cook
From the Cook
1/3
Slow Cooker Mexican Shredded Chicken Tacos
Warning0 allergens identified
Slow Cooker Mexican Shredded Chicken Tacos
Optional Toppings
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Instructions
1
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In a small bowl, combine chili powder, paprika, onion powder, sea salt, garlic powder, ground cumin, oregano, black pepper, cayenne pepper and red pepper flakes.
2
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Sprinkle evenly over all sides of the chicken.
3
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Lay chicken breasts on the bottom of crock pot.
4
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Cover chicken with salsa.
5
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Cook on low for 4-5 hours, or high for 2-3 hours, or until chicken breasts are tender.
6
|
Use two forks to shred the chicken directly in your crock pot.
7
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Serve in taco shells with topping of your choice.
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Recipe Facts
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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