Shredded Chicken Tacos

One of the most useful recipes we’ve seen in a long time. Use it for Mexican lasagna, enchiladas, as a topping for twice-baked potatoes, or as we did for the best chicken tacos ever.

3 to 4 pounds skinless, boneless chicken breasts
4 jars salsa
1 can salsa verde
1/2 box chicken broth
4 taco seasoning packets
1 head garlic, smashed and chopped
1 tablespoon sea salt
1 cup chopped cilantro (add in last 30 minutes)

Dump all ingredients in a crockpot and cook on low for 7 hours or high for 4 to 5 hours. When done, remove chicken from pot and shred. There will be a good amount of liquid left that can be stirred back in to chicken as desired.
For tacos: We browned corn tortillas in a skillet and filled them with chicken, chopped tomatoes, roasted corn, cheese, and cilantro. Serve with refried beans, Spanish rice and condiments of your choice.
Editors note: You may use tortillas and toppings of your choice for tacos.

Submitted by Candy Myles, Jupiter, FL

 

Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on tumblr
Tumblr
Share on pinterest
Pinterest

Leave a Comment

Your email address will not be published. Required fields are marked *