Slow Cooker Pulled Chicken Tacos
Chicken slow cooks in a tangy sauce and served in soft taco shells with Monterey Jack cheese and cole slaw - the perfect easy meal for a busy night!
Servings 12 tacos
- 5 boneless skinless chicken breasts
- 13 oz Campbell's Apple Bourbon Pulled Pork sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup prepared cole slaw
- 12 soft taco shells
Place chicken in the bottom of a Crockpot. Pour slow cooker sauce over chicken.
Cover and cook 8 hours on low or 4 hours on high. Remove lid and shred with two knives.
Place shredded chicken evenly inside each taco shell. Top with a sprinkling of cheese and a tablespoonful of cole slaw.
Calories: 160kcal | Carbohydrates: 11g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 135mg | Potassium: 242mg | Fiber: 1g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 0.6mg