Shredded Chicken Tacos

I love eating tacos and drinking lemonade in the summer. Honestly, sometimes I plan my meals around what will go well with lemonade. Luckily, this is a pairing made in heaven!

I found this recipe on Buzzfeed of all places! But, hey, I’ll take a good recipe wherever I can find it.

I used Newman’s medium chunky salsa, thin sliced chicken breast, and this crazy cool cilantro paste from Gourmet Garden that I found at Meijer when I couldn’t find any actual live cilantro. I think it turned out well! I tried this two ways: once with feta as my cheese and it was yummy, and then once with shredded cheddar and it was also yummy. It’s a very versatile recipe.


16 oz salsa

Juice of 2 limes

1 package taco seasoning

3 Tbsp. cilantro, chopped

3 lb chicken breasts

Salt and pepper

Toppings of your choice


In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro. Salt and pepper the chicken to taste, then mix into the sauce.

Cover and cook on high for four hours or low for 7 to 8 hours. Remove the chicken, shred with two forks, and return to the slow cooker and stir.

Freeze leftovers in an airtight bag for up to six months! Enjoy!


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