Slow Cooker Salsa Chicken Tacos (2-Ingredients)
5 minutes is all it takes to prep these chicken tacos with salsa and the slow cooker will do the rest!
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Ingredients
- 1.5 lbs boneless skinless chicken breasts, about 2-3pcs
- 2 cups salsa, divided
- 8-12 tortillas, flour or crunchy
- 1 cup shredded cheese
- 1 heart of romaine lettuce, finely shredded
Instructions
Prep:
- Place chicken and 1.5 cups of salsa inside the slow cooker. Mix it around to combine and cover it with the lid.
Slow cook:
- Set the slow cooker on HIGH and cook for 4 hours or on LOW and cook for 6 hours, until the chicken meat separates easily with a fork.
- Once cooked, shred the chicken inside the slow cooker dish and mix it with the salsa to get all the chicken nicely covered with the sauce.
Assemble the tacos:
- Fill each tortilla or crunchy taco with shredded chicken, and top it with shredded cheese, shredded lettuce, and the remaining salsa or Pico de Gallo.
Store:
- Once cooled, refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 2 tacos | Calories: 394kcal | Carbohydrates: 32g | Protein: 48g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 1246mg | Potassium: 1080mg | Fiber: 6g | Sugar: 6g | Vitamin A: 735IU | Vitamin C: 5mg | Calcium: 204mg | Iron: 2mg
