Easy Slow Cooker Pulled Chicken Tacos

I tried this one night with some ingredients that I had laying around the house. It turned out better than I thought it would. In fact, I'll be making it again and thought I would share. I serve with fresh avocado, sour cream, and shredded cheese.

• Preparation Time: 25 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 25 mins
• Calories: 443 Calories

Ingredients

• 2 cloves garlic
• 1 (11 ounce) can whole kernel corn, drained
• 1 (16 ounce) jar salsa
• 1 pound skinless, boneless chicken breasts
• 1 medium green bell pepper, sliced
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• 1 medium white onion, sliced
• 1 medium jalapeno pepper, seeded and sliced
• 1 (12 ounce) package corn tortillas, warmed

Recipe Instructions

Step 1

Serve with warm tortillas.

Step 2

Layer salsa, chicken, diced tomatoes, bell peppers, onion, jalapeno, garlic, and corn in a slow cooker, in that order. Stir until everything is coated.

Step 3

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).

Step 4

Remove chicken from the slow cooker and shred with 2 forks. Return to the slow cooker and mix with the sauce to coat.