Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 package taco seasoning
- 1 can Rotel, strained to remove excess juice
- Juice of 1 lime
Instructions
- Spray the crockpot with non-stick spray.
- Place chicken breasts flat in the bottom of the slow cooker.
- Sprinkle with taco seasoning, then top with strained Rotel and lime juice.
- Cover and cook on high for 3–4 hours or low for 7–8 hours.
- Drain off excess liquid, leaving about ½ cup in the crockpot.
- Shred the chicken with two forks and mix with the remaining juices.
Notes
- Substitute Rotel with salsa verde for a different flavor.
- Add black beans, corn, or onions to bulk up the dish.
- Mix in cream cheese for added richness after shredding.
- Lemon juice can replace lime in a pinch.
- Chicken thighs can be used for more flavor and juiciness.
- Prep Time: 10 minutes
- Cook Time: 3–4 hours on high or 7–8 hours on low
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 2g
- Sodium: 700mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 90mg
