How to cook Crock-Pot Chicken Tacos

 Fed up with the standard, worn out taco night schedule? Make a splash with these delightful and delicate sluggish cooked chicken tacos. This recipe imbues the chicken with lively Mexican-roused flavors, and the sluggish cooking process permits the flavors to merge together impeccably. Serve the destroyed chicken in tortillas with your #1 garnishes for a celebration in your mouth!

Ingredients:

1.5 pounds boneless, skinless chicken breasts

1 packet taco seasoning mix

1 cup salsa

1 onion, chopped

2 cloves garlic, minced

1 bell pepper, sliced

1 jalapeno, seeded and minced (adjust to taste)

Juice of 1 lime

Salt and pepper to taste

Flour or corn tortillas

Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, etc.

Instructions:

Place the chicken breasts at the bottom of the crock pot.

Sprinkle the taco seasoning over the chicken.

In a bowl, combine salsa, chopped onion, minced garlic, bell pepper, jalapeno, lime juice, salt, and pepper. Mix well.

Pour the salsa mixture over the chicken in the crock pot.

Cover and cook on low for 4-6 hours, until the chicken is tender and can be easily shredded with a fork.

Shred the cooked chicken directly in the crock pot using two forks, mixing it with the cooking liquid to absorb the flavors.

Warm the tortillas and assemble your tacos with the shredded chicken and desired toppings.