This is probably one of my family’s favorite taco recipes. And it’s a must for me because it’s so easy.
It’s just a beautiful combination of flavors that makes for a delicious taco!
PS Use reheated corn tortillas for “street tacos” and the gluten-free version of this meal!
One of our favorite taco recipes!
Ingredients
- 2 large boneless, skinless chicken breast
- 4 Boneless chicken thighs
- 1/2 Cup Brown sugar
- 1 tablespoon cumin
- 1/2 Cup red salsa
- 4 oz can green chillies
- salt and pepper
- 8th flour tortillas
- Pico de gallo, garnish
- side salad
instructions
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Place the chicken breasts in the bottom of the slow cooker and top the chicken with the brown sugar, ground cumin, salsa, green chiles, salt and pepper.
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Set the slow cooker to low and cook for 8 hours.
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Once cooked, shred the chicken with 2 forks and mix into the sauce.
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Stuff the shredded chicken into tortillas and make tacos.
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Prepare salad.
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Serve Slow Cooker Baja Shredded Chicken Tacos with a pico de gallo side and a side salad.
