Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup salsa (red or green, red preferred)
- Juice of 2 limes, optional
- ½ cup chicken broth (low/no salt or water)
Instructions
- Place chicken breasts in the crockpot insert.
- Cover chicken with seasonings and pour salsa on top. Sprinkle lime juice if using.
- Add chicken broth to the crockpot. Cover and cook on low for 4-6 hours or high for 3-4 hours. Low and slow is recommended.
- Once cooked, remove chicken and shred with forks (or stand/hand mixer, do not use hand mixer directly in crockpot).
- Return shredded chicken to crockpot to soak up juices.
- Serve with favorite taco toppings.
Notes
- Swap tortillas for lettuce wraps or serve over brown, white, or cauliflower rice.
- Can use chuck roast for shredded beef tacos or pork shoulder for pulled pork.
- Mild, medium, or spicy salsa works well.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 4 oz cooked chicken
- Calories: 191
- Sugar: 2 g
- Sodium: 466 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 1 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 97 mg