Crock Pot Chicken Tacos
  • 1 lb skinless boneless chicken breasts (depending on their size, approx. 3)
  • 2 cups chicken stock
  • 2 cups salsa (Suggestions: Mild - Pace, Medium - Pace, Spicy - La Victoria)
  • 8 taco shells or (Homemade Shells)
  • 2 cups shredded lettuce
  • 1 cup diced tomatoes (if you want to slice and dice, make Pico de Gallo)
  • 1 cup shredded cheese
  • 1 avocado sliced
  • Sour cream
  • Cilantro
  • Lime
  1. Add to your crock pot, chicken stock, salsa and chicken breasts. Cook on low until tender (6-8 hours) or High (3 hours). When done, remove cooked chicken. Reserve cooking liquid.
  2. Shred chicken and put in a bowl. Drizzle with enough of cooking liquid to keep moist.
  3. Fill taco shells with chicken, and top with cheese, tomatoes, lettuce, avocado, cilantro, lime and/or sour cream if desired.
Recipe by Sugar and Spice at