Slow Cooker Chicken Tacos

This recipe is a spinoff of the original found here.

I recommend doubling the amount found on Annie’s post on Maebells if you’re cooking for more than one person because these are great as leftovers!  Also, this doesn’t take the full 8 hours if you don’t want it to.  Below are the doubled amounts cooked in half of the time.
Serves: 8 or 4 people plus leftovers!
2 lbs boneless, skinless chicken breast
2 packets dry Ranch dressing seasoning
1 cup salsa verde
1 lime, juiced
2 teaspoons cumin
2 teaspoons garlic powder
1. Spray the inside of a slow cooker with cooking spray, set to high.
2. Place chicken breast in slow cooker add the remaining ingredients (no particular order but I put the spices directly on top of the chicken and then the salsa verde on top).
3. Cook on high for 3 hours.

IMG_54644. Shred chicken, drizzle the juices from the slow cooker back onto the shredded chicken, and serve into taco shells or on tortilla chips.

IMG_54655. Garnish with your favorite fixings and enjoy!!



2 thoughts on “Slow Cooker Chicken Tacos

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