Dinner Tonight: Crock Pot Chicken Tacos

The first time I posted this little method was over three years ago...and because we use it about once a week, every week, I decided it was time to post it again.
We love Crock Pot Chicken Tacos.
On really busy nights when we're shuttling kids between school, dance, t-ball, tennis or whatnot, and everyone comes home tired and hungry, this is such a quick supper to pull together. And bonus, you can mix and match it any way you like!
The main idea is that you poach your chicken in the slow cooker all day and then once you're home, you shred it up and build your tacos. You can use crunchy shells, soft tortillas or tostadas. You can add on any type of salsa, cheese, veggie and such. So easy and always a hit.
I also really love to use this method during the summer when I don't really want to heat up my kitchen but I'm not in the mood for grilling...tacos on the patio are a favorite.
Try it once and you'll be hooked. I promise!

This recipe serves four but can easily be doubled (or tripled!).

Shopping List 1 pound chicken breasts 4 cups chicken stock or water 2 tablespoons chili powder
1 (8 oz) can chopped green chiles
Romain lettuce (a few handfuls)
1 jar of Green Chile or Tomatillo Salsa
Tortillas Garnish with shredded cheese, guacamole, sour cream and/or green onions



Place chicken breasts and stock in slow cooker. Cook on low 6-8 hours or high 3-4 hours. When ready to serve, remove chicken from slow cooker and place in a bowl. Take two forks and shred chicken. Stir in chili powder and chopped green chiles.

Take each tortilla and build your taco. Add lettuce, chicken, salsa, cheese, guacamole and/or green onions.

This really is our number 1 go-to meal on busy nights.

Enjoy!