EASY SLOW COOKER PULLED CHICKEN TACOS

Easy Slow Cooker Pulled Chicken Tacos image

I tried this one night with some ingredients that I had laying around the house. It turned out better than I thought it would. In fact, I'll be making it again and thought I would share. I serve with fresh avocado, sour cream, and shredded cheese.

Provided by Kristin Lee K-Lee Conklin

Categories World Cuisine Recipes Latin American Mexican Main Dishes Tacos Chicken

Time 6h25m

Yield 4

Number Of Ingredients 11

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Ingredients

1 (16 ounce) jar salsa
1 pound skinless, boneless chicken breasts
1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 medium yellow bell pepper, sliced
1 medium white onion, sliced
1 medium jalapeno pepper, seeded and sliced
2 cloves garlic
1 (11 ounce) can whole kernel corn, drained
1 (12 ounce) package corn tortillas, warmed

Steps:

Layer salsa, chicken, diced tomatoes, bell peppers, onion, jalapeno, garlic, and corn in a slow cooker, in that order. Stir until everything is coated.
Cook on Low until chicken is no longer pink in the center and the juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken from the slow cooker and shred with 2 forks. Return to the slow cooker and mix with the sauce to coat.
Serve with warm tortillas.

Nutrition Facts : Calories 442.9 calories, Carbohydrate 70.9 g, Cholesterol 58.5 mg, Fat 5.9 g, Fiber 11.5 g, Protein 32.5 g, SaturatedFat 1.3 g, Sodium 1389.8 mg, Sugar 10.5 g