Slow Cooker Shredded Chicken Tacos
Crockpot chicken tacos - simply seasoned and oh so good!
Servings 12 tacos
- 1 3/4 pound boneless skinless chicken breasts
- 1 packet taco seasoning
- 1 packet ranch powder
- 14.5 ounce fire roasted diced tomatoes
- 12 crunchy taco shells
- 1 cup grated cheddar
- 1/4 cup diced cilantro
- 1/4 cup hot sauce or taco sauce
Place chicken, taco seasoning, ranch powder, and tomatoes into a slow cooker. Cover and cook on high for 3-4 hours or low for 5-8 hours or until meat is easily shred with a fork.
Preheat oven to 350 degrees. Arrange taco shells in a 9x13 baking dish. Depending on the shells, you may need to use two pans.
Spoon meat into taco shells and top with cheese.
Bake for 10 minutes.
Remove from oven and sprinkle with diced cilantro and drizzle with hot sauce or taco sauce.
Calories: 185kcal | Carbohydrates: 10g | Protein: 18g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 294mg | Fiber: 2g | Sugar: 1g