Easy Slow Cooker Pulled Chicken Tacos Food

SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY

Steps:

• In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
• Salt and pepper the chicken to taste, then mix into the sauce. 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 months!
• Enjoy!

EASY SLOW COOKER CHICKEN TACOS

Steps:

• Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
• Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
• Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.

SLOW-COOKER SHREDDED CHICKEN

Steps:

• Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
• Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
• Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
• Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
• Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.

EASY SLOW COOKER PULLED CHICKEN TACOS

Steps:

• Layer salsa, chicken, diced tomatoes, bell peppers, onion, jalapeno, garlic, and corn in a slow cooker, in that order. Stir until everything is coated.
• Cook on Low until chicken is no longer pink in the center and the juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the slow cooker and shred with 2 forks. Return to the slow cooker and mix with the sauce to coat.
• Serve with warm tortillas.

CROCK POT CHICKEN TACO MEAT

Steps:

• Dissolve taco seasoning into chicken broth.
• Place chicken breasts in crock pot and pour chicken broth over.
• Cover and cook on low for 6-8 hours.
• With two forks, shred the chicken meat into bite-size pieces.
• To freeze, place shredded meat into freezer bags with the juices.
• Press out all the air and seal.

SHREDDED CHICKEN TACOS RECIPE BY TASTY

Steps:

• Place chicken breasts inside the Instant Pot.
• Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
• Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
• Press "Poultry" and set time to 13 minutes. Set pressure knob to "Sealing".
• Steam will release and the screen will say "On" before it starts counting down.
• Once the timer goes off, carefully turn the pressure knob to "Venting". Let all of the stream release before opening the lid.
• Shred the chicken with two forks.
• Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
• Enjoy!

SLOW COOKER SHREDDED MEXICAN CHICKEN

Steps:

• Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
• Shred the chicken and let it cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid (see note***). Taste and add hot sauce to taste if desired.

SLOW COOKER SHREDDED CHICKEN TACOS

Steps:

• In a 6 quart slow cooker, add thawed chicken in a single layer. Add taco seasoning and toss to coat. Top chicken with salsa in an even layer. Cover with lid.
• Cook on low for 4 to 5 hours, or on high for 2 1/2 to 3 hours, or until chicken shreds apart with a fork (time will depend on thickness of chicken). Shred all of your chicken, stir to combine with salsa.
• Serve hot on flour or corn tortillas with your favorite taco toppings.