Slow Cooker Baja Shredded Chicken Tacos
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours in slow cooker
These are seriously good, and the whole family will love them! This chicken is also delightful on salad greens too :)

Ingredients for Single Meal

  • 3 - large boneless chicken breasts
  • 1/4 - cup(s) brown sugar
  • 1 - Tbsp cumin
  • 1/3 - cup(s) salsa
  • 1 - 4 oz. can(s) green chiles
  • - Salt and pepper
  • 8 - flour tortillas**
  • Garnish: - pico de gallo**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Place the chicken breasts into the base of the slow cooker and add the brown sugar, ground cumin, salsa, green chilies, salt and pepper on top of the chicken.
  2. Set the slow cooker on low and cook for 8 hours. Once finished cooking, shred the chicken with 2 forks and mix into the sauce.
  3. Spoon the shredded chicken into tortillas and make tacos.
  4. Prepare the salad.
  5. Serve Slow Cooker Baja Shredded Chicken Tacos with side salad.

Freezeasy Meal Prep Directions

  1. Open 2 cans of green chiles.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 3 large boneless chicken breasts
  • 1/4 cup brown sugar
  • 1 Tbsp cumin
  • 1/3 cup salsa
  • Half of the canned green chiles
  • Salt and pepper

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free if you use corn tortillas in place of the flour tortillas.

Printable Label Recipe Title

Slow Cooker Baja Shredded Tacos

Printable Label Instructions

Thaw and slow cook on low for 8 hours. Once cooked, shred the chicken with 2 forks and serve in flour tortillas with pico de gallo garnish.

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