Servings: 16-20
Preparation Time: 15 minutes
Total Time: 6 hours 45 minutes
Ingredients:
– 1 (15-ounce) can of tomato sauce
– 2 tablespoons of chili powder
– 1 tablespoon of cumin
– 1 tablespoon of kosher salt
– 2 teaspoons of paprika
– 1 teaspoon of black pepper
– 3 garlic cloves, finely chopped
– 1 large onion, chopped
– 6 large boneless, skinless chicken breasts (approximately 4 ½ pounds)
– Flour tortillas, shredded iceberg lettuce, chopped tomato, shredded cheddar cheese, sour cream, salsa (for serving)
Directions:
1. In a 6- to 8-quart slow cooker, combine the tomato sauce, chili powder, cumin, salt, paprika, pepper, garlic, and onion until thoroughly mixed. Add the chicken, ensuring it is coated with the sauce.
2. Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours until the chicken is fully cooked and reaches an internal temperature of 165°F.
3. Transfer the chicken to a cutting board and cut it into bite-sized pieces once it has cooled slightly. Return the chicken to the sauce and mix well.
4. Cover and cook on low for an additional 15 minutes.
5. Serve on tortillas with lettuce, tomatoes, cheese, sour cream, and salsa.
Tip: This recipe yields about three quarts of chicken taco meat.
