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


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