Since Mexican food is one of my favorite cuisines, it shouldn’t be a surprise that I pin a lot of taco recipes on Pinterest. I’ve pinned beef taco recipes, pork, and chicken. In my mind, there is no such thing as a bad taco. Well, at least I haven’t met a taco I haven’t liked, yet.
I also love using my slow cooker. My slow cooker and I have been “friends” for years. Personally, I prefer to use the slow cooker when making meat for Mexican dishes. The meat always turns out moist, flavorful, and, most importantly, delicious. This recipe I adapted from Prevention RD, for Crock Pot Chicken Tacos, is no exception!
It was easy to make, and it was a big hit with my family! Even Toddler #2 loved the chicken meat! (Toddler #1 is picky so she didn’t bother to try it. Sigh.)
To my slow cooker, I poured in 2 cups of chicken broth and a packet of taco seasoning. I mixed them together well, then added 2 cans of mild Rotel, 2 chipolte peppers, and 2 Tbsp. adobo sauce. I stirred it once more making sure it was well blended. Next, I added my chicken breasts (about 1 1/2 pounds) that had been lightly seasoned with salt, Finally, I set the slow cooker to low and let it cook for about 8 hours.
Once the meat was done cooking, I shredded it with 2 forks, mixed it with the remaining sauce, then removed it with a slotted spoon. I served the meat with flour tortillas and all the usual taco fixings.
- 1 package taco seasoning
- 2 C. chicken broth (I use low-sodium)
- 2 cans Rotel tomatoes, undrained
- 1 1/2 - 2 lbs boneless, skinless chicken breasts
- 2 chipotle peppers in adobo sauce + 2 Tbsp adobo sauce
- Pour the chicken broth in the slow cooker then add the taco seasoning. Mix together well.
- Add the cans of Rotel, chipoltes, and adobo sauce. Stir again.
- Lightly season the chicken with salt then add the chicken to the slow cooker.
- Cover and cook on low for 6-10 hours.
- Shred the chicken, mix with the sauce, then remove with a slotted spoon.
- Serve with warm tortillas and any other taco fixings you enjoy.