Description
Tender shredded chicken simmered with gold potatoes and carrots in a zesty taco sauce. A complete, one-pot meal perfect for slow cooker enthusiasts.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 3 medium Yukon Gold potatoes, cubed
- 3 medium carrots, sliced into rounds
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup chicken broth
- 3 tbsp taco seasoning
- 1 tbsp olive oil
- Salt and pepper to taste
- Corn or flour tortillas for serving
Instructions
- Place diced onion and minced garlic at the bottom of the slow cooker.
- Layer the cubed potatoes and sliced carrots over the onions.
- Place the chicken breasts on top of the vegetables.
- Mix taco seasoning with a small amount of chicken broth to form a paste and spread evenly over the chicken.
- Pour in the diced tomatoes and the remaining chicken broth.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Remove the chicken to a plate and shred with two forks.
- Return the shredded chicken to the pot and stir gently to combine with the vegetables.
- Serve in warm tortillas with your favorite taco toppings.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American-Mexican Fusion