Slow-Cooked Taco Chicken Recipe

Slow-Cooked Taco Chicken Recipe

  • 2 1/2 pounds skinless, boneless chicken breast halves
  • Salt and ground black pepper
  • 3 medium onions, diced
  • 2 cups Swanson® Mexican Tortilla Flavor Infused Broth
  • 2 tablespoons tomato paste
  • 20 (8 inch) flour tortillas or taco shells, warmed
  • Shredded lettuce
  • Sour cream
  • Shredded Cheddar cheese
  • Salsa and/or guacamole
  1. Season the chicken with the salt and black pepper. Place the chicken into a 6-quart slow cooker. Add the onions and broth.
  2. Cover and cook on HIGH for 4 to 5 hours or until the chicken is fork-tender. Using 2 forks, shred the chicken. Stir in the tomato paste.
  3. Spoon about 1/3 cup chicken mixture in the center of each tortilla. Top with the lettuce, sour cream, cheese, salsa and/or guacamole, if desired. Fold the tortillas around the filling.
Recipe of the Day|