Ingredients:

  • 1 kg (2.2 lbs) boneless, skinless chicken breasts
  • 1 packet (30-40g/1-1.5 oz) taco seasoning
  • 1 can (400g/14 oz) diced tomatoes and green chilies, undrained (like Rotel)
  • 1 can (200g/7 oz) diced green chilies, undrained
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth (120ml)
  • 1 tablespoon lime juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 12-16 corn or flour tortillas (depending on size)
  • Shredded cheese
  • Sour cream
  • Guacamole
  • Salsa
  • Chopped cilantro
  • Chopped red onion
  • Lime wedges

Instructions:

  1. In the slow cooker, combine chicken breasts, taco seasoning, diced tomatoes and green chilies, diced green chilies, chopped onion, minced garlic, chicken broth, lime juice, cumin, chilli powder, and smoked paprika.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
  3. Remove chicken breasts from the slow cooker and place in a large mixing bowl. Shred the chicken using two forks.
  4. Return the shredded chicken to the slow cooker with the sauce. Stir to combine and let simmer for 15-20 minutes to absorb the sauce.
  5. Warm tortillas according to package directions (microwave, skillet, or oven).
  6. Fill each tortilla with the shredded chicken mixture and your desired toppings.
  7. Serve immediately and enjoy!