What I love about tacos is that you mix and match proteins, salsas, and condiments. Cooked in the crock-pot, our chicken tacos make Taco Tuesday simple for weeknights on the go. Featuring our sweet and spicy Calicutts Chipotle and Honey Spice Blend, we love to pair this chicken with Fire Salt Corn Salsa. Of course, freshly grilled corn is always better, but frozen will do in a pinch too.
In a slow cooker, add chicken breasts, diced tomatoes, diced green chiles, red onion, lime juice, chicken broth, and Calicutts Chipotle and Honey. Stir well until combined. Cover and cook on low heat setting for 4-5 hours or until chicken reaches an internal temperature of 165 degrees.
About 45-50 minutes before you want to eat, make the corn salsa. Mix all of the ingredients and let sit to let the flavors mix.
Remove chicken from the slow cooker to a plate or cutting board and shred. Return shredded chicken to the slow cooker. Cover and cook on low heat for 20-30 minutes longer.
