Slow Cooker Spicy Chicken Tacos
These Slow Cooker Spicy Chicken Tacos take 15 minutes to prep if you slow cook the chicken ahead of time. Makes for a great lunch or dinner meal.
Ingredients
- 1 lb chicken (I like using thighs or breast)
- 7.75 oz EL PATO Mexican Hot Style Tomato Sauce *
- 1 Cup chicken broth
- ¼ teaspoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon chili powder (for extra spicy, optional)
- 12 Corn tortillas
- 2 Cups Shredded lettuce
- ⅓ Cup of chopped white onion
- 1 Cup crumbled queso fresco (Mexican cheese or any cheese will do)
Instructions
- In a 4 to 6 quart crock-pot combine broth, tomato sauce, minced garlic, chicken, salt, and chili powder. Cover and cook on low heat for 7-8hrs or on high heat for about 5hrs
- Let the chicken cool off and shred with a fork
For the tacos:
- Spray olive oil onto a flat pan over medium-high heat, warming the tortilla for about a minute to give it a lightly brown color to them.
- Add shredded chicken and toppings to your tortillas and enjoy!
Notes
*If you can't find EL PATO Mexican Hot Style Tomato Sauce - you can substitute for red enchilada sauce.
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