Slow cooker chicken tacos

This taco filling is almost entirely hands-off. Draining the tomatoes and using a measured amount of salsa keeps the finished chicken flavorful instead of soupy.

How to make it

1. Load the cooker. Place chicken in a 4- to 6-quart slow cooker. Stir together salsa, drained tomatoes, and seasonings; spoon over the chicken.
2. Cook. Cover and cook on low for 4–6 hours or high for 2–3 hours. Begin checking early, especially with chicken breasts.
3. Shred. When the thickest piece reaches 165°F, transfer chicken to a plate and shred with two forks.
4. Finish. Return chicken to the cooker, stir in lime juice, and let it absorb the sauce for 10 minutes on warm. If there is excess liquid, leave the lid off briefly.
5. Serve. Spoon into warm tortillas and add toppings.

Serving ideas

Set out a taco bar with shredded lettuce, cheese, diced onion, cilantro, avocado, sour cream, and lime wedges. The filling also works in burrito bowls, quesadillas, salads, and nachos.

Storage and reheating

Refrigerate in a shallow covered container within two hours and use within 3–4 days. Reheat with a spoonful of the reserved cooking liquid until steaming hot. Freeze the filling without tortillas or toppings for up to 3 months.

Easy variations

• Milder: Use plain diced tomatoes and mild salsa.
• Smokier: Add one minced chipotle pepper in adobo.
• Thighs: Chicken thighs stay especially juicy and may need the longer end of the time range.