Crockpot Chicken Tacos

🥄 Ingredients

• 2 pounds boneless skinless chicken breast
• 2 teaspoons garlic powder
• 1 ½ teaspoons ancho chili powder
• 1 ½ teaspoons chili powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon ground cumin
• ½ teaspoon Mexican oregano
• ¼ medium white onion, (diced)
• 1 (14.5-ounce) can diced tomatoes with green chiles
• Corn or flour tortillas
• Chopped cilantro
• Crumbled cotija cheese
• Guacamole
• Lime wedges

👨‍🍳 Instructions

1. 1

   Add the chicken breasts into the slow cooker and season with the garlic powder, ancho chili powder, chili powder, onion powder, salt, cumin, and oregano.

2. 2

   Add the diced onion and can of diced tomatoes on top.

3. 3

   Cover and cook on low for 6 hours or on high for 4 hours until the chicken is fall-apart tender.

4. 4

   Shred the chicken with two forks in the slow cooker and stir together with all the juices.

5. 5

   Serve in warmed corn or flour tortillas tacos, burritos, or nachos.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.