Slow Cooker Chicken Tacos

My craving for Mexican was off the charts earlier this week!  However, I wasn’t in the mood for the usual routine of ground turkey and Old El Paso seasoning so I kicked the flavor up a notch by placing chicken, green chiles, onion, cumin, garlic, and salsa in the Crock-Pot (recipe here).  After 5 minutes of combining all the ingredients in the slow-cooker and 8 hours simmering on low, the chicken had shredded, marinated, and was ready for dinner without any other preparation which was perfect for a quick yet delicious weeknight meal.

Prep Time        5 Minutes
Cook Time        8 Hours
Makes              4 Servings


2 pounds boneless, skinless chicken thighs
1 can green chiles, diced
12 oz jar of salsa
1 tsp ground cumin
1 whole onion, chopped
2 cloves garlic, minced


1.  Place chicken in the slow-cooker.  Top with green chiles, salsa, ground cumin, onion, and garlic.  Cover and set on low for 8 hours.

2.  Spoon chicken into taco shells and dress with your favorite toppings (cheese, lettuce, salsa, tomato, sour cream, guacamole)!


1 thought on “Slow Cooker Chicken Tacos

  1. Pingback: Cinco de Mayo Recipes | The Thread Affect

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