Slow Cooked Salsa Chicken Tacos

SERVINGS 4 | COOKING TIME: 6 HRS LOW 3.5 HRS HIGH

To make Taco Tuesdays even more enjoyable, especially after a long day of work or caring for others, a crockpot recipe can be a game changer. Preparing a meal in a crockpot allows for a hands-off cooking approach that can save time and reduce stress. Imagine coming home to the enticing aroma of slow-cooked meats or vegetables that have been simmering throughout the day, ready to be assembled into delicious tacos. A crockpot can handle a variety of recipes, from traditional beef barbacoa to spicy chicken tinga, or even a hearty vegetarian chili that can be easily scooped into tortillas.

Ingredients

• 1⅓ lbs boneless, skinless chicken breasts

• 10–11 oz salsa (about ¾ of a 16 oz jar)

• ¾ tsp cumin

• ¾ tsp chili powder

• Optional: black beans, corn, fresh lime juice, chopped cilantro

• 2 cups of rice or 8 small corn taco shells

Instructions

1. Add chicken, salsa, cumin, and chili powder to the slow cooker. Stir to coat.

2. Cook on low for 6 hours or high for 3.5 hours, until chicken is tender and fully cooked.

3. Shred the chicken with two forks directly in the pot.

4. Optional: Stir in black beans and corn during the last 30 minutes.

5. Whilst the crockpot is cooking your taco meat sauce, wash two cups of rice and place in a saucer with water an inch above the rice.

6. Bring rice to boil then decrease the heat for the rice to simmer until the grain is soft.

7. Serve in taco shells or over rice. Top with lime and cilantro if desired.

   

   Enjoy this recipe the next day too and it will taste even better!

Tip For Nurses

Store leftovers in meal prep containers for next-day taco bowls or wraps—perfect for long shifts.