Effortless Crockpot Chicken Tacos for Taco Tuesday

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 (16-oz) jar prepared salsa
• 2 tsp ground chili powder
• 1 tsp ground cumin




• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp freshly squeezed lime juice
• 1/4 cup chopped fresh cilantro







• Whole wheat or corn tortillas
• Toppings: shredded cheddar cheese, avocado, shredded lettuce

Instructions

1. In a slow cooker, combine salsa, chili powder, cumin, garlic powder, onion powder, and lime juice.
2. Add chicken and spoon some salsa over it.
3. Cook on low for 2-3 hours, or until chicken reaches 165°F.
4. Shred chicken with two forks.
5. Stir in cilantro and cook for 5 minutes.
6. Warm tortillas and fill with chicken and toppings.

Tips

• Choose a good salsa for optimal flavor.
• Use a thermometer to prevent overcooking chicken.
• Don’t leave the chicken in the slow cooker for more than 8 hours.

Leftover Ideas

• Make Tex-Mex meal bowls with leftover chicken and rice, beans, and toppings.
• Serve chicken with pickled veggies, slaw, salsa, guacamole, or sour cream.

Toppings

• Shredded cheddar cheese
• Avocado



• Shredded lettuce
• Greek yogurt
• Sour cream
• Radishes




• Green onions
• Black olives