Slow-Cooker Chicken Tacos

Name: Slow-Cooker Chicken Tacos
Total time: 6 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lb Chicken breasts; 2 packets (1 oz) Taco seasoning packet; 1 cup Salsa; ½ cup Chicken broth; 12 shells Hard taco shells; 1 cup Shredded cheese; ¼ head Lettuce; 1 each Tomato; ½ cup Sour cream

The taco night that cooks itself. Chicken breasts go into the slow cooker in the morning with salsa, taco seasoning and a little broth, and by dinner they shred with a fork right in the juices. Warm the hard shells, then set out the cheese, lettuce, tomato and sour cream so everyone builds their own. It feeds six.

6 hrServes 6 as writtenSlow CookerMexicanContains Milk, Wheat

Slow-Cooker Chicken Tacos, as the finished dish — The photo is an illustration of the finished dish, not a photograph of this recipe as written.

Ingredients — serves 6

Chicken breasts2 lb
Taco seasoning packet2 packets (1 oz)
Salsa1 cup
Chicken broth½ cup
Hard taco shells12 shells
Shredded cheese1 cup
Lettuce¼ head
Tomato1 each
Sour cream½ cup

How much to make for 2, 4, 6 or 8

Ingredient	For 2	For 4	For 6	For 8
Chicken breasts	¾ lb	1¼ lb	2 lb	2¾ lb
Taco seasoning packet	¾ packet (1 oz)	1¼ packets (1 oz)	2 packets (1 oz)	2¾ packets (1 oz)
Salsa	¼ cup	¾ cup	1 cup	1¼ cups
Chicken broth	2½ tbsp	¼ cup	½ cup	¾ cup
Hard taco shells	4 shells	8 shells	12 shells	16 shells
Shredded cheese	¼ cup	¾ cup	1 cup	1¼ cups
Lettuce	¼ head	¼ head	¼ head	¼ head
Tomato	¼ each	¾ each	1 each	1¼ each
Sour cream	2½ tbsp	¼ cup	½ cup	¾ cup
The pan	Written for 6 adult-size portions; you are cooking for about 2 — roughly 0.3× the recipe. Below about 4 cups a slow cooker is the wrong tool — make the full recipe and keep the rest (it freezes well).	—	—	—

In DinnerCount, this recipe is sized to exactly who’s home tonight — a hungry teenager, a toddler, a guest.

Open this recipe in DinnerCount — free

Forty recipes open to read and cook, sized to your household. No account, no card.

Steps

Thaw the chicken completely before it goes in — in the refrigerator, starting the day before, or sealed in a bag in cold water changed every 30 minutes; never on the counter. A slow cooker cannot safely cook meat from frozen.
Set the chicken breasts in the slow cooker and sprinkle the taco seasoning over them. Pour the salsa and the broth over the top.
Cover and cook on LOW for 6 hours. Check that the chicken reads 165°F on a thermometer and shreds easily. Shred it right in the juices with two forks and stir.
Warm the taco shells in the oven per the box. Shred the lettuce and chop the tomato.
Set out the shells, the chicken, the cheese, the lettuce, the tomato and the sour cream so everyone builds their own.

Good to know

Contains Milk, Wheat — from the ingredient names, so not a complete list. It cannot see inside a jar, a mix or a sauce, and formulas change. For an allergy or intolerance, read the package every time — never decide from this line.
🌡 Chicken — cook to 165°F at the thickest part , the USDA minimum for poultry. A thermometer is the test; color is not.
🌶 Mild heat — from taco or fajita seasoning, salsa. For younger or sensitive eaters: mild versions of the packet exist — or use two thirds of it; and buy the mild jar — the difference is entirely in the jar, not the recipe.