Go Back

Crock-Pot Salsa Chicken Tacos

Print Recipe Pin Recipe
Cook Time 4 hours
Total Time 4 hours
Course: Main Course
Ingredients Equipment Method

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

Equipment

  • Slow Cooker

Method
 

Chicken
  1. Place chicken breasts in Crock-Pot and cover with salsa.
  2. Cook on high heat for approximately four hours (or low for six hours) until chicken shreds easily with fork.
  3. Once done, remove chicken breasts, shred with two forks, and return to liquid to keep warm until ready to eat.
Slaw Dressing
  1. Combine Greek yogurt, garlic, cilantro, lime juice, jalapeño, salt and pepper in a blender or food processor and blend until smooth.
  2. For best flavor, make the sauce when you put the chicken in the crock pot, cover, and let flavors develop in the fridge
  3. Toss coleslaw mix with desired amount of sauce and keep the rest to drizzle on top of tacos or use another day.
  4. Sauce can be kept in an airtight container in the fridge for up to five days.