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Easy Slow Cooker Shredded Chicken Tacos with Fresh Salsa

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A fuss-free, flavorful slow cooker shredded chicken taco recipe paired with a bright, fresh homemade salsa. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 medium yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • 1/2 cup chicken broth (120 ml)
  • Fresh salsa:
  • 2 medium ripe tomatoes, diced (or cherry tomatoes halved)
  • 1 small red onion, finely chopped
  • 1 jalapeño, seeded and minced (adjust for heat preference)
  • 1/4 cup fresh cilantro, chopped (about 15 g)
  • Juice of 1 lime
  • Salt to taste
  • Taco shells or tortillas (soft corn or flour tortillas)
  • Optional toppings: sliced avocado, shredded cheese, sour cream, pickled onions

Instructions

  1. Rinse and pat dry 2 pounds of boneless skinless chicken breasts. Lightly season with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Place the sliced medium yellow onion (about 1 cup) at the bottom of the slow cooker.
  3. In a small bowl, combine 1 tablespoon chili powder, 1 teaspoon cumin, and 1 teaspoon smoked paprika. Sprinkle evenly over the chicken.
  4. Sprinkle minced garlic (3 cloves) over the chicken, then pour in 1/2 cup chicken broth.
  5. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender enough to shred easily.
  6. Check doneness by poking the thickest piece with a fork; it should fall apart easily.
  7. Remove chicken breasts and shred using two forks or meat claws. Return shredded chicken to the slow cooker juices and stir.
  8. While chicken cooks, combine diced tomatoes, finely chopped red onion, minced jalapeño, chopped cilantro, lime juice, and salt in a bowl. Let sit for at least 15 minutes.
  9. Warm tortillas in a dry skillet or oven just before serving.
  10. Assemble tacos by spooning shredded chicken into tortillas, topping with fresh salsa and optional toppings like avocado or cheese.

Notes

If your slow cooker runs hot, check chicken an hour early to avoid overcooking. Stir chicken halfway through cooking for even spice distribution. Let shredded chicken rest in juices 5-10 minutes for better moisture. Use ripe but firm tomatoes for best salsa texture. Salsa can be made ahead and rested at room temperature to meld flavors. Warm tortillas wrapped in a damp paper towel in microwave or dry skillet to keep soft.

Nutrition

Keywords: slow cooker, shredded chicken, tacos, fresh salsa, easy dinner, weeknight meal, Mexican, healthy, gluten-free option

Find it online: https://sofiaspice.com/easy-slow-cooker-shredded-chicken-tacos-with-fresh-salsa-recipe/