Mix sauce and taco seasoning together in the slow cooker. Then place the chicken breast in the slow cooker.
Using tongs, flip the chicken breast over so that it has been coated in the tomato sauce mixture. Then spoon on additional sauce on top.
Cook on low for 8-10 hours.
Once the chicken is done cooking, shred the chicken breast*. Mix the shredded chicken in the sauce. Place a small amount of shredded chicken in a tortilla, add toppings and enjoy.
- *Shredding Chicken - it’s easiest if you remove the chicken breast from the slow cooker to shred, but you can keep it in if you like—its all about preference. You can use two forks to shred the chicken or place in a KitchenAid Stand Mixer fitted with a paddle attachment, place on stir mode for 30 seconds.
- Frozen Chicken - It is not safe to place frozen chicken in the slow cooker/crock pot. The chicken must be thawed before cooking.
- Substitutions - For an additional layer of flavor you can use a can of enchilada sauce instead of tomato sauce. Use 1 tablespoon of homemade taco seasoning instead of a packet of taco seasoning for a cleaner healthier version.
Serving: 0.33c | Calories: 201kcal | Carbohydrates: 7g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 1042mg | Potassium: 810mg | Fiber: 2g | Sugar: 4g | Vitamin A: 920IU | Vitamin C: 10mg | Calcium: 17mg | Iron: 2mg