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!
- 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
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.
Set the slow cooker to low and cook for 8 hours.
Once cooked, shred the chicken with 2 forks and stir into the sauce.
Divide the shredded chicken into tortillas and make tacos.
Prepare the salad.
Serve Slow Cooker Baja Pulled Chicken Tacos with a garnish of pico de gallo and a side salad.