Crock-Pot Salsa Chicken Tacos
Equipment
- Slow Cooker
Ingredients
- 1 lb chicken breasts boneless and skinless
- 1 jar salsa 15-16 oz
- 1 6 oz. container nonfat plain greek yogurt
- 1 clove fresh garlic
- 1 handful fresh cilantro
- 2 tbsp fresh lime juice
- 1/2 fresh jalapeno more or less based on desired spice
- salt and pepper to taste
- 1 bag coleslaw mix cabbage and carrots
- fresh cilantro for topping
Instructions
Chicken
- Place chicken breasts in Crock-Pot and cover with salsa.
- Cook on high heat for approximately four hours (or low for six hours) until chicken shreds easily with fork.
- Once done, remove chicken breasts, shred with two forks, and return to liquid to keep warm until ready to eat.
Slaw Dressing
- Combine Greek yogurt, garlic, cilantro, lime juice, jalapeño, salt and pepper in a blender or food processor and blend until smooth.
- For best flavor, make the sauce when you put the chicken in the crock pot, cover, and let flavors develop in the fridge
- Toss coleslaw mix with desired amount of sauce and keep the rest to drizzle on top of tacos or use another day.
- Sauce can be kept in an airtight container in the fridge for up to five days.