These tacos require almost no work. Seriously.
Chicken + salsa in a slow cooker. Walk away. Come back hours later. Shred. Pile into tortillas. Top with whatever you have. That’s it. No chopping. No seasoning. Just tacos.
Step-by-Step Instructions
Dump and Go
Place chicken in slow cooker. Add salsa, taco seasoning, onion, and garlic (if using).
Stir to coat chicken.
Cook
Cover. Cook on LOW for 6 hours or HIGH for 3-4 hours.
Shred
Remove chicken to a cutting board. Shred with two forks.
Return to slow cooker. Stir into the salsa juice. Let soak 5 minutes.
Warm Tortillas
Heat tortillas in a dry skillet or over a gas flame.
Assemble and Devour
Fill tortillas with shredded chicken. Add toppings. Squeeze lime. Eat standing over the sink (no judgment).
Summary
Prep Time: 5 minutes | Cook Time: 3-6 hours (hands-off) | Total Time: 3-6 hours
Yield: 6-8 servings (lots of tacos)
Difficulty: Laughably Easy
Storage Notes
Fridge:
Shredded chicken keeps for 5 days. Gets more flavorful by day 2.
Freezer:
Freeze in a bag or container for 3 months. Thaw overnight in fridge.
Reheat:
Microwave for 1-2 minutes. Or reheat in a skillet for slightly crispy edges (trust me on this).
Pro Tip:
- Make a double batch. Use leftovers for nachos, burrito bowls, quesadillas, or salad.
