Step 1: Place your frozen (yes, you can use frozen chicken!) or thawed chicken into the slow cooker.
Step 2: Mix diced tomatoes, green chilies and taco seasoning together (corn is optional).
Step 3: Pour mixture over chicken.
Step 4: Set slow cooker.
Step 5: Enjoy!
Yeah, it's that easy. If you use a slow cooker liner, it's even easier. Also, I've started adding corn (either a can or leftovers from the night before) to our mix just to add some extra veggies. I think chopped bell peppers would taste good, too.
As it stands, the recipe is fairly healthy. What gets me are all the extras. We're big believers in adding flour tortillas, sour cream, cheese and guacamole. YUM.
The chicken is also really good for nachos the next day. If you make refried beans, throw those on the nachos, too.
The original recipe is below.
Slow Cooker Chicken Tacos (click here for a printable version)
2 chicken breasts (frozen or thawed)
1 can of diced tomatoes
1 can of diced green chilies
1 packet of taco seasoning
1 can of corn (optional)
Place chicken in slow cooker. Mix remaining ingredients and pour over chicken. Set slow cooker to low heat for eight hours. Shred with two forks and enjoy. Note: You'll probably want to drain some of the juice so your taco shells/tortillas don't get soggy. We use a slotted spoon.