Slow Cooked Chicken Tacos
Serves: 6-8
  • 2-3 cloves garlic, smashed and minced
  • 2 -3 tablespoons chopped jalapenos (fresh or pickled)
  • 1 (213ml) can tomato sauce
  • 1 teaspoon chili powder
  • ½ large white onion, diced
  • 1 cup water
  • 1 cup salsa
  • 2 tablespoons vinegar
  • ½ teaspoon hot chili flakes (optional)
  • ¼ teaspoon sea salt
  • 4 boneless, skinless chicken breasts
  • Tortillas or taco shells
  • Desired toppings (hot peppers, onions, tomatoes, lettuce, sour cream, salsa, cheese, etc.)
  1. Mix all ingredients, except for the chicken breasts, in the slow cooker. Next, add the chicken breasts and press down to immerse in the sauce. Cook on high for 3-4 hours, and then remove the chicken from the slow cooker.
  2. Using two forks, pull chicken apart, and then transfer to a serving dish; spoon some of the remaining juice over the pulled chicken to moisten.
  3. Fill taco shells or top tortillas with chicken and toppings of your choice.
Recipe by Eat In Eat Out at