“The Lord will guide you always. ” – Isaiah 58:11
Chicken breasts slow-cooked with taco seasoning, green chilies, and melted Monterey Jack until tender enough to shred with a fork. Set out the tortillas and toppings — a no-fuss family taco night.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 packet taco seasoning (or 2 Tbsp homemade)
- 1 can (10 oz) diced tomatoes with green chilies
- ½ cup chicken broth
- 1 cup shredded Monterey Jack cheese
- 12 small flour tortillas Taco Garnishments
- Shredded lettuce
- Diced tomatoes
- Sour cream
- Guacamole or sliced avocado
- Fresh cilantro
- Sliced jalapeños
Instructions
Place chicken breasts in the bottom of the crockpot. Sprinkle evenly with taco seasoning.
Pour diced tomatoes with green chilies and chicken broth over chicken. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until chicken is tender.
Shred chicken directly in the crockpot using two forks. Stir to coat with the seasoned juices.
Warm tortillas. Fill with shredded chicken and top with Monterey Jack cheese.
Add desired garnishments and serve warm.
Nutrition
Nutrition (Per Serving – 2 Tacos) Calories: 390 | Total Fat: 14g | Saturated Fat: 7g | Carbs: 32g | Sugar: