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Crockpot Chicken Tacos Recipe

Crockpot Chicken Tacos Recipe
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★★★★★

4.8 from 28 reviews

This Crockpot Chicken Tacos recipe offers a flavorful and easy way to prepare tender shredded chicken infused with a blend of spices, salsa, and lime juice. Slow-cooked to perfection, the chicken is served with warm tortillas and fresh toppings like mashed avocado, sour cream, lime slices, and cilantro, making it an ideal meal for lunch or dinner.

Ingredients

Scale

Main Ingredients

  • 2 lbs chicken breasts (boneless, skinless)
  • 1 yellow onion (finely chopped)
  • 4 garlic cloves (minced)
  • 16 oz chunky salsa
  • 1/2 lime’s juice
  • 2 tsp paprika
  • 2 tsp ground cumin
  • ¼ tsp chili powder
  • ½ tsp ground coriander
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Toppings and Sides

  • 12 tortillas (Mission Carb Balance)
  • 2 avocados (mashed)
  • 4 tbsp sour cream
  • 1 lime (sliced)
  • Fresh cilantro (chopped)

Instructions

  1. Prepare the Slow Cooker Ingredients: Add chicken breasts, finely chopped yellow onion, minced garlic, chunky salsa, lime juice, paprika, ground cumin, chili powder, ground coriander, sea salt, and black pepper into the slow cooker. Mix everything thoroughly to ensure the spices and salsa evenly coat all the chicken breasts.
  2. Cook the Chicken: Cover the slow cooker and cook on high for 3 hours or on low for 6 hours, until the chicken is tender and fully cooked through.
  3. Shred the Chicken and Reduce Moisture: Remove the lid and shred the chicken using two forks. Stir the shredded chicken well into the salsa and spice mixture. Cook uncovered or with the lid slightly ajar for an additional hour to allow excess moisture to evaporate and the flavors to concentrate.
  4. Toast the Tortillas: Warm the tortillas on the stovetop for 20-30 seconds per side until lightly browned and pliable. Use a small amount of oil to prevent sticking if desired.
  5. Assemble the Tacos: Place a generous amount of shredded chicken onto each warmed tortilla. Top with mashed avocado, a dollop of sour cream, lime slices, and freshly chopped cilantro. Serve immediately for optimal freshness and flavor.

Notes

  • For spicier tacos, increase chili powder or add chopped jalapeños.
  • Use low sodium salsa to reduce overall sodium content.
  • Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • Other tortilla options like corn or flour can be substituted based on preference.
  • For a dairy-free option, substitute sour cream with plain coconut yogurt or omit it entirely.

Nutrition

Keywords: crockpot chicken tacos, slow cooker chicken tacos, easy chicken tacos, shredded chicken tacos, Mexican tacos recipe, low carb tacos

Find it online: https://cheflenacooks.com/crockpot-chicken-tacos-recipe-2/