Ingredients
Chicken
- 1.5 pounds boneless, skinless chicken breasts or thighs (or a mix)
Seasonings
- 2 tablespoons taco seasoning (store-bought packet or homemade)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Liquids
- 1 cup salsa (choose your favorite heat level)
- ½ cup chicken broth (low-sodium is good)
Optional
- ½ cup chopped onion
- 1 (4.5 ounce) can diced green chiles
Instructions
1. Prep the chicken
- If there’s any visible fat on the chicken, trim it off.
2. Mix seasonings
- In a small bowl, combine all the dry seasonings (taco seasoning, cumin, chili powder, garlic, onion, salt, pepper).
3. Crock Pot magic
- Place your chicken in the slow cooker.
- Sprinkle the seasoning mixture evenly over the chicken.
- Add chopped onions and green chiles to the crockpot, if using.
- Pour the salsa and chicken broth over the chicken and seasoning.
4. Cook
- Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is very tender and easily shreds with forks.
5. Shred and serve
- Remove chicken from the slow cooker. Use two forks to shred it directly in the pot with the remaining juices, or transfer to a plate to shred.
- Serve in your choice of tortillas (flour or corn), or lettuce wraps, with your favorite toppings.
6. Topping Ideas
- Shredded cheese (cheddar, Monterey Jack, Mexican blend)
- Sour cream
- Guacamole or sliced avocado
- Diced tomato
- Chopped cilantro
- Chopped onion (white or red)
- Pickled jalapeños
- Hot sauce
Tips
Spice it up: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix for extra heat.
Flavor boost: Use fire-roasted tomatoes or salsa with added ingredients like corn, black beans, or chipotles for an extra layer of flavor.
Make it your own: This is a great base recipe to customize. Try different salsas, add more veggies, or experiment with different spices.
Bulk it up: Double the recipe for leftovers or to feed a crowd!
