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Cover and cook on high for four hours or low for seven to eight hours.
Remove the chicken, shred with two forks, and return to the slow cooker and stir.
Freeze leftovers in an airtight bag for up to six.
You can cook Slow Cooker Shredded Chicken For Tacos using 3 ingredients and 6 steps. Here is how you cook that.
Ingredients of Slow Cooker Shredded Chicken For Tacos
- It's 4 of boneless skinless chicken breast.
- You need 1 Jar of Salsa Verde.
- It's 1 of packer Sazón Goya seasoning.
Remove chicken from slow cooker, reserving sauce in slow cooker. There are three elements to perfect shredded chicken—the chicken, the rub, and the sweetness. For the chicken, we use boneless skinless chicken thighs because they have more internal fat, more flavor, and they hold up better to long slow cooking than breasts. For the rub, we are using chili powder, cumin, oregano, cinnamon, allspice, cayenne, onion.
Slow Cooker Shredded Chicken For Tacos instructions
- Place chicken in bottom of slow cooker.
- Pour Salsa Verde on top of chicken.
- Add season packet to empty jar and fill with water, shake to mix, pour over chicken.
- Turn slow cooker on to high and cook 4 hours or low and cook 6 hours..
- In large bowl place chicken and shred as desired.
- Use leftover juice as substitute for water for amazing rice (1 cup rice to 2 cups juice).
Tacos always keep the family running home for dinner. Here's a new take on classic pulled chicken tacos, with a hint of sweet orange, tangy lime and savory soy sauce. There's minimal chopping and prep work, so you can get out of the kitchen fast. Use a slow cooker liner in this recipe to make clean-up even easier. You can use this shredded chicken taco meat in tacos, enchiladas, burritos, salads and more!