Easy Slow Cooker Pulled Chicken Tacos
Description
These pulled chicken tacos have more than just chicken in the filling--they're loaded with a hearty mixture of bell peppers, salsa, zesty tomatoes, and corn.
Ingredients
•
1 (16 ounce) jar salsa
•
1 pound skinless, boneless chicken breasts
•
1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
•
1 medium red bell pepper, sliced
•
1 medium green bell pepper, sliced
•
1 medium yellow bell pepper, sliced
•
1 medium white onion, sliced
•
1 medium jalapeno pepper, seeded and sliced
•
2 cloves garlic
•
1 (11 ounce) can whole kernel corn, drained
•
1 (12 ounce) package corn tortillas, warmed
Directions
1
Layer salsa, chicken, diced tomatoes, bell peppers, onion, jalapeno, garlic, and corn in a slow cooker, in that order. Stir until everything is coated.
2
Cook on Low until chicken is no longer pink in the center and the juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3
Remove chicken from the slow cooker and shred with 2 forks. Return to the slow cooker and mix with the sauce to coat.
4
Serve with warm tortillas.