Crockpot Chicken Tacos with Salsa, Lime, and Warm Spices

Boneless, skinless chicken breasts that are similar in size cook more evenly in the slow cooker and shred into tidy, sauce-catching strands. These Crockpot Chicken Tacos simmer chicken with salsa, optional fresh lime juice, broth, chili powder, cumin, paprika, garlic powder, and onion powder for juicy, boldly seasoned taco filling.

Chili powder, cumin, paprika, garlic powder, and onion powder season the chicken before salsa, optional lime juice, and low- or no-salt chicken broth are added. Red or green salsa both fit the recipe, although red is preferred in the source. The liquid surrounds the meat, carrying seasoning into the shredded pieces and leaving juices for mixing back in at the end.

On low, the breasts should pull apart with two forks after 4 to 6 hours, and the salsa-broth mixture should cover most of the chicken. High heat is permitted for 3 to 4 hours, but the source advises against it because breasts can turn dry. The usual mistake is serving the chicken after shredding instead of returning every strand to the juices.

Spoon the filling into tortillas with guacamole or corn salsa, or use it in bowls with cooked rice, salsa, and vegetables. Cheese and onions are also suggested toppings. For later meals, keep the chicken together with its cooking juices in an airtight container so the strands stay coated rather than drying out.