Slow Cooker Pulled Chicken Tacos
These crockpot chicken tacos are loaded with spicy shredded chicken and Ranch dressed crunchy salad mix. The chicken only requires 3 ingredients and can be in the crock pot with just 5 minutes of prep time. Set out your favorite toppings and let everyone make their own personal taco.
Prep Time5 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 5 minutes mins
Course: Lunch Dish, Main Course Chicken
Cuisine: Tex-Mex
Servings: 4
Calories: 362kcal
- 1 pound Chicken breasts skinless, boneless
- 16 ounces Salsa remove 2 Tablespoons for salad
- 2 Tablespoons Taco Seasonings
- 8 Corn Tortillas
Salsa-Ranch Salad
- 12 ounce Salad Mix may use coleslaw mix
- 2 ounces Prepared ranch dressing
- 2 Tablespoons Salsa your favorite jarred variety
Place chicken in slow cooker, sprinkle with the taco seasoning and top with 12 ounces salsa. Cook on low heat about 4-6 hours or until chicken pulls apart easily.
In a small bowl, whisk together the Ranch dressing and the reserved salsa. In a medium size bowl mix together the salad and the salad dressing. Mix well and refrigerate until ready to use.
Once the chicken is done, shred with 2 forks and stir to combine with the salsa.
Heat tortillas in a small skillet until slightly browned on both sides. Over the slow cooker or sink, drain the chicken using a strainer or colander.
To serve, add the desired amount of salad mix to each tortilla and top with the pulled chicken.
Garnish with your favorite toppings. We like to sprinkle some fresh cilantro over the chicken and add a squeeze of lime.
NOTE:
- Slow cookers vary so check cook time. Mine was done in about 4 hours using frozen chicken breasts.
- You may use fresh or frozen chicken breast.
- Use your favorite salad or cabbage mix or chop your own. This recipe is for a salsa-Ranch dressing. Some bagged mixes come with dressing. This recipe does not use the dressing included in the bagged mix. You can use that dressing at a later date.
- It's important to drain the cooked chicken. This helps prevent the tortillas from ripping.
- Corn tortillas are best slightly cooked, be sure not to skip this step. You can also use flour tortillas if you wish.
- Store leftovers in the refrigerator and reheat in the slow cooker or microwave.
- If you use fresh chicken for this recipe, you can freeze it for up to 3 months.
Calories: 362kcal | Carbohydrates: 36g | Protein: 30g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1289mg | Potassium: 1017mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1707IU | Vitamin C: 24mg | Calcium: 100mg | Iron: 2mg