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A great Mexican-style recipe that is delicious and easy! Salsa has so much flavor, and buying it ready-made in a jar is the easiest way to cook chicken so that it will come out moist and even a touch piquante. The shredded meat is the perfect star in these tacos, and is well accompanied by some avocado and tomatoes.
1 and 1/2 pounds chicken breasts, skinless and boneless
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 (16-oz.) jar salsa, any kind (ideally sugar- and preservative-free)
6-8 corn tortillas
1-2 avocados, peeled and sliced
1/2 medium onion, thinly sliced
8-10 cherry tomatoes, quartered
1 teaspoon chopped fresh cilantro
Place the chicken breasts into the crock of a slow cooker.
Season with paprika, salt, and pepper. Pour the salsa over the chicken and cover. Cook on high for 4 hours or on low for 6 hours.
Transfer the chicken to a plate and, using two forks, shred the meat.
Just before eating, assemble the tacos: Scoop the shredded chicken onto the center of a tortilla and top with avocado, onion, tomatoes, and cilantro. Serve immediately.
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No slow cooker How can I make it without a slow cooker?