CROCK POT CHICKEN TACOS

Ingredients

Slow Cooker Chicken Tacos

• 1 medium onion chopped
• 4 boneless skinless fowl breasts or boneless skinless hen thighs
• 1 14.5 ounce can salsa fashion tomatoes (or salsa)
• 3 tablespoons taco seasoning
• Corn tortillas
• 2 cups romaine lettuce chopped
• ⅓ cup purple onion chopped
• ⅔ cup corn
• 1 cup chopped tomatoes
• lime wedges

Chipotle Ranch

• ⅔ cup ranch dressing
• 2 tablespoons adobo sauce from a can of chipotle peppers

Instructions

Add the onions, chicken, salsa-style tomatoes, and taco seasoning to a crock pot. Cover and cook dinner on low cooking for four hours or excessive for two hours or till the fowl is fork tender. Using two forks, shred the chicken.
In a small bowl, combine collectively the ranch and adobo sauce.
Spoon the combination onto charred corn or flour tortillas and pinnacle with romaine, crimson onion, corn, and tomatoes.
Drizzle the tacos with the chipotle ranch and serve with lime wedges.

Notes

Cook the hen in the crock pot till fork smooth and without difficulty shreddable with two forks. This is about two hours on excessive or four hours on low.
Use the shredded rooster in salads, nachos, burritos, lettuce wraps, and enchiladas.
Customize the toppings to swimsuit your taste. As I usually say, don’t throw the infant out with the tub water. If you do not like corn, change it with black olives. Other toppings to attempt encompass bitter cream, avocados, guacamole, cheddar cheese, and cilantro.
For a burst of citrus flavor, add a little lime juice to the gradual cooker or consist of sparkling lime wedges with the tacos.
You can use salsa-style tomatoes or any tomato-based salsa.
For greater flavor, attempt my selfmade taco seasoning. It is out of this world proper with the sparkling flavors of cumin, chili powder, garlic powder, oregano, paprika, and more.
Store leftovers in an hermetic container in the fridge for up to three days.

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