Slow Cooker Shredded Chicken Tacos
Tacos are a family favorite but it can be boring to just make the same old seasoned ground beef tacos every time. Try something different and use our Slow Cooker Shredded Chicken Taco. This recipe combines the ease of using a slow cooker with the great value of boneless skinless chicken thighs. The thighs have a little bit more flavor to them than chicken breasts but still are lighter tasting than ground beef. Is there anything different you add to your tacos? Let us know in the comments below!
Place the chicken thighs on a flat surface and season all the outside with the Mesa Rosa Chipotle seasoning. Season to your taste, more seasoning for spicier tacos, less seasoning for less spicy tacos. Place the seasoned chicken in the bottom of your slow cooker.
Add in the salsa, the chopped onion and red wine (or water) to the slow cooker. Stir to combine. Lightly dust the top of the mixture with flour and stir again. This will help the seasoning stick to the outside of the meat for more flavorful tacos.
Close the slow cooker and cook on high for 4 hours.
After 4 hours, remove meat from slow cooker, place in a bowl and shred the meat. If desired, add juices from slow cooker into the taco meat and mix, otherwise discard the leftover juices.
Use shredded meat in your tacos and top with your favorite toppings. Enjoy!