This is probably one of my family’s favorite taco recipes. And it’s a must for me, because it’s SO EASY.
It’s just a nice combination of flavors that makes for a delicious taco!
PS Use reheated corn tortillas for “street tacos” and the gluten-free version of this meal!
One of our favorite taco recipes!
Ingredients
- 2 big boneless skinless chicken breasts
- 4 boneless chicken thighs
- 1/2 cup brown sugar
- 1 soup cumin
- 1/2 cup red salsa
- 4 ounces can green chilies
- Salt and pepper
- 8 wheat tortillas
- Pico de gallo, garnish
- Side salad
Instructions
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Place the chicken breasts in the base of the slow cooker and add the brown sugar, ground cumin, salsa, green chiles, salt and pepper on top of the chicken.
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Set the slow cooker to low and cook for 8 hours.
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Once cooked, shred the chicken with 2 forks and stir into the sauce.
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Divide the shredded chicken into tortillas and make tacos.
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Prepare the salad.
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Serve Slow Cooker Baja Pulled Chicken Tacos with a garnish of pico de gallo and a side salad.
