Quick Slow-Cooker Spicy Chicken for Tacos

Keeping in the theme of slow-cooker recipes for today, I wanted to share one of my personal favorites with you.

Enjoy the in progress photos as I am currently cooking this as I am sharing it with you! The chicken will shrink up and fall apart, almost melt-in-your-mouth like. Yum!

This recipe (if you even want to call it that) is so easy and based on what you have on hand, anything will work with it as long as you have the two main ingredients: Boneless Chicken Breast & Enchilada Sauce.

For this recipe, I had the following:

1 red Bell Pepper
4 Boneless Chicken Breasts
1 small Onion
Handful of Cilantro
1 Garlic Clove
1 can of red Enchilada Sauce

I drizzle a tiny bit of olive oil into the bottom of the crock pot, this is totally optional but I love to do this. Next, I chop up the onion, garlic, and bell pepper and throw it in the crock pot. Place the chicken breasts on top and add the can of enchilada sauce and 1 cup of water. If you use more than 4 chicken breasts, I would double up on the enchilada sauce to ensure you have enough. Top with cilantro and seasonings. I used a pinch of salt & pepper, garlic powder, onion powder and a dash of chili powder, all optional of course.

Place lid on the crockpot and cook on low for 6-8 hours or on high for 4 hours. The best thing about this is once it’s done, the chicken will fall apart which makes it a perfect contender for delicious shredded chicken tacos or burritos! You can also stay away from the taco shells and try this chicken over a bed of brown rice and black beans, topped with avocado.

Enjoy!