Instructions
Step 1: In a slow cooker, place the chicken breasts and sprinkle with taco seasoning. Add chicken broth and salsa.
Step 2: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shreds.
Step 3: Shred the chicken directly in the slow cooker using two forks. Stir in the chopped cilantro.
Step 4: Heat a large skillet over medium heat and lightly coat with vegetable oil.
Step 5: Warm each tortilla briefly in the skillet, then fill half with shredded chicken and cheese. Fold in half to close.
Step 6: Cook each taco in the skillet for 2–3 minutes per side, or until golden and crispy.
Step 7: Serve immediately with lime wedges, salsa, guacamole, and sour cream.
Storage Information
Store leftover shredded chicken in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave before assembling tacos. Assembled tacos are best enjoyed fresh but can be stored in the fridge for up to 2 days and reheated in a toaster oven or skillet to regain crispiness.
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