Slow Cooker Mexican Shredded Chicken
- Prep: 10 min
- Cook: 6 hr
- Total: 6 hr 10 min
- Servings: 8
6 boneless, skinless chicken breasts
1 tablespoon taco seasoning
2 cups salsa
In a slow cooker, combine all ingredients and stir.
Cover and cook on low for 5 hours.
Shred the chicken with two forks. Return to the slow cooker. Stir and cook uncovered for 1 more hour on low.
Serve in tacos, on nachos, over salad or rice, or plain.
For safe meat preparation, reference the USDA website.
Recipe Nutritional Information
% Daily Value*
|Total Fat 5g||8%|
|Saturated Fat 1g||6%|
|Trans Fat 0g|
|Total Carbohydrates 5g||2%|
|Dietary Fibers 1g||4%|
|Vitamin A 392 IU||8%|
|Vitamin C 3mg||4%|
*Percent Daily Values are based on a 2,000 calorie diet.