Tuesday, December 6, 2011

Slow Cooker Chicken Taco Filling

What family doesn't love tacos, and what mom doesn't love a good slow cooker recipe? This recipe is the best of both, and as a bonus, calls for less expensive chicken thighs or  chicken breasts that can withstand hours of slow cooking without losing their texture. Happy Taco Tuesday from my home to yours.


  • 1 can Green chiles, diced
  • 1 jar GF salsa, (about 12 ounces; mild or spicy to taste)
  • 1 teaspoon Ground cumin
  • 1 whole onion, chopped
  • 2 cloves Garlic, minced
  • 2 pounds boneless, skinless chicken thighs or breasts


  1. Place chicken in the bowl of a slow cooker. Top with salsa, diced green chiles, cumin, onion and garlic. Cover and set on low. Cook for 8 hours.
  2. Remove chicken from pot, shred, and return to juices.
  3. Spoon chicken into taco shells, with whatever toppings your family likes. The filling is also great for tostadas or as a filling for enchiladas.

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