When you forget lettuce at the store, you turn taco salads into taco bowls! These are perfect when you want a satisfying, easy, and versatile meal-just throw in whatever veggies or toppings you’re into. This shredded taco chicken turned out AMAZING, so I wanted to share the recipe with ya.
The night before, toss chicken breasts, taco seasoning, medium salsa, a can of diced green chili’s, and some minced garlic together in a bag to marinate. (For reference- I used 3 large chicken breasts, about 2/3 packet of taco seasoning, and about a cup of salsa, but you do you).
3 hours before dinner time, dump the whole bag into a slow cooker and crank it to high. Go do other stuff and LIVE YOUR LIFE. After about two hours, shred the chicken (I use a potato masher) and put it on low with the lid skewed until the juices absorb a bit and you’re ready to serve.
