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Cheesy Salsa Chicken Tacos
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Cheesy Salsa Chicken Tacos

Three-ingredient salsa chicken filling served with warm tortillas and fresh toppings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken thighs fully thawed
  • 16 oz salsa
  • 1 1/2 cups shredded Monterey Jack cheese
  • 12 small corn tortillas
  • 1 tablespoon lime juice
  • 1/4 cup chopped cilantro
  • 1 cup diced tomatoes
  • 1/2 cup guacamole

Method
 

  1. Place chicken and salsa in a 4-quart slow cooker. Cover and cook on low for 4 hours, until chicken reaches 165°F and shreds easily.
  2. Shred chicken, then return it to enough cooking liquid to moisten. Stir in cheese, cover and let melt for 5 minutes. Add lime juice and cilantro.
  3. Warm tortillas according to package directions. Serve chicken in tortillas with tomatoes and guacamole; allow 2 tacos per portion.

Notes

Equipment: 4-quart slow cooker, instant-read thermometer.
Serving size: one of 6 equal portions.
The filling has three main ingredients; tortillas and toppings are additional.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.