Ingredients:

  • 1.4 kg Boneless, skinless chicken breasts or thighs
  • 120 ml Chicken broth (low sodium)
  • 1 cup Salsa (mild or medium)
  • 28 g Taco Seasoning Mix
  • 1 Tbsp Cumin
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • ½ tsp Salt
  • 16 Small corn or flour tortillas
  • Desired toppings (Shredded cheese, cilantro, lime wedges, sour cream/Greek yogurt)

Instructions:

  1. Place the chicken (whole or halved) into the bottom of the slow cooker insert, ensuring it lays in a relatively flat layer.
  2. In a small bowl, whisk together the taco seasoning, cumin, onion powder, garlic powder, and salt.
  3. Sprinkle the seasoning mixture evenly over the chicken. Pour the chicken broth and salsa over the top. Do not stir.
  4. Cover the pot and cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours.
  5. Transfer the cooked chicken to a large cutting board or bowl. Use two forks to shred the meat completely.
  6. Return the shredded chicken to the slow cooker and toss thoroughly with the flavorful liquid remaining in the pot. Let the shredded chicken sit in the sauce on the KEEP WARM setting for 10 to 15 minutes to fully absorb the moisture and flavor.
  7. Warm your tortillas and fill them generously with the juicy chicken mixture and your favorite taco toppings.