This is so simple that I choose to make a lot and I make it often. This recipe came about from my —– recipe. There is one out of five in our household that does not care for the onions and peppers. So, I paired it down to basics, and it really is super easy and a great way to have seasoned, shredded chicken on hand. The biggest problem is that it disappears fast. I can’t complain because it’s better than the kids grabbing a cookie! (Sometimes I sneak in a can of mild sweet chili peppers.)
Place chicken in a slow cooker.
Add your favorite taco seasoning or Fajita – which has a hint of lime. Add your favorite salsa. What I don’t have is a picture of the chicken when it is done cooking and sitting in quite a bit of liquid. (My son got to it before me and started shredding!) Anyway, if you use frozen chicken (which usually has up to 15% water added) you will end up with quite a bit of liquid in your slow cooker. No worries – don’t drain it. Just shred and enjoy. Once the chicken is shredded the liquid is absorbed.
Cook until chicken is tender enough to shred with a fork.
Since this recipe reheats well, don’t be shy in multiplying the recipe. Last time I made it, I cooked 10 pounds of chicken and doubled the seasoning (because that’s what I had on hand). It provided 15-16 meals (including two teenage boys – and I’m pretty sure some people had seconds). I’ve never had enough leftover to freeze, but I’m sure it would freeze great. I’m thinking individual servings in zip-lock bags. Perfect for after school quesadillas or for my low glycemic taco salad at lunch time.
Slow Cooker Taco Chicken - 3 Ingredients
By April 21, 2014Published:
- Prep: 4 mins
- Cook: 5 hrs 0 min
- Ready In: 5 hrs 4 mins
Shredded chicken for your tacos, quesadillas, burritos, salads, etc. with about 4 minutes of effort. You can make a little or a lot.
- Place chicken breasts in slow cooker. Top with salsa and seasoning.
- Cook on high about 4 hours or on low 6-7 hours. Chicken is done when it easily shreds with a fork.