14.5ouncecan diced tomatoesregular, fire-roasted, or fire-roasted garlic tomatoes, undrained
4.5ouncecan diced green chilesundrained
½cupchopped cilantrooptional
tortillascorn or flour
vegetable oilif frying tortillas
toppingslike cheese, sour cream, tomatoes, lettuce, avocado, hot sauce, etc.
Instructions
Place the chicken breasts in the bottom of the slow cooker insert. Sprinkle the taco seasoning evenly over the chicken. Top with the diced onion and then pour the tomatoes over the top. Finally, top with the undrained green chiles. Don't stir. Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours.
Remove the lid from the slow cooker and shred the chicken with two forks. Add the cilantro and mix to combine.
Serve on tortillas or burrito bowls with the toppings of your choice. Also delicious in enchiladas and nachos!
To Prepare the Tortillas
For soft tacos – Toast flour tortillas in a dry skillet over MEDIUM heat for about 30 seconds per side. Just long enough to get them slightly toasted and warm.
For crispy tacos – Heat a generous amount of vegetable oil in a small frying pan over MEDIUM-HIGH heat. When the oil is good and hot (but not smoking) carefully add a corn tortilla. Cook about 1 minute per side then transfer to paper towels to drain. Blot the top of the tortilla with a paper towel to remove excess oil. Repeat with remaining tortillas.
Notes
This recipe yields approximately 7 cups of cooked shredded chicken.