Description
Tender shredded chicken cooked in a slow cooker with salsa and melted queso, perfect for taco night.
Ingredients
Scale
For the Crust:
- 2 lbs boneless, skinless chicken breasts
- 1 cup salsa
- 1 packet taco seasoning
- 1 cup queso dip
- 8 small flour tortillas
- 1/2 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
1. Prepare the Crust:
- Place chicken breasts in the slow cooker and sprinkle with taco seasoning.
- Pour salsa over the chicken, cover, and cook on low for 6 hours or high for 3 hours.
- Shred the chicken with two forks, stir in queso dip, and cook for an additional 15 minutes.
- Serve the chicken mixture on warm tortillas, garnished with cilantro and lime wedges.
Notes
You can customize the seasonings to taste.