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Crockpot Chicken Tacos Recipe

Crockpot Chicken Tacos Recipe
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★★★★★

5.3 from 27 reviews

This Crockpot Chicken Tacos recipe is a flavorful and easy slow-cooker meal perfect for busy weeknights. Tender chicken breasts are cooked with a blend of spices, salsa, onion, and garlic, then shredded and served in warm tortillas topped with creamy avocado, sour cream, lime, and fresh cilantro. It’s a delicious, wholesome taco dinner that’s customizable and family-friendly.

Ingredients

Scale

Chicken and Spice Mixture

  • 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
  • 1/4 tsp chili powder
  • 1/2 tsp ground coriander
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Toppings and Serving

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

Instructions

  1. Combine Ingredients: Add the chicken breasts, finely chopped onion, minced garlic, chunky salsa, lime juice, and all spices into the slow cooker. Mix thoroughly so that the chicken is evenly coated with the salsa and spice mixture.
  2. Slow Cook: Cover the slow cooker and cook on high for 3 hours or low for 6 hours, allowing the chicken to become tender and absorb all the flavors.
  3. Shred Chicken: Once the chicken is tender, use two forks to shred it inside the slow cooker. Stir the mixture well to combine the shredded chicken with the sauce. Cook uncovered with the lid slightly ajar for an additional 1 hour to let excess moisture evaporate, concentrating the flavors.
  4. Prepare Tortillas: Lightly toast the tortillas on a stovetop over medium heat, about 20-30 seconds per side, until warmed and slightly browned. Use a small amount of oil if desired to prevent sticking and add crispness.
  5. Assemble Tacos: Spoon the shredded chicken onto each warm tortilla. Top with mashed avocado, a dollop of sour cream, lime slices, and freshly chopped cilantro. Serve immediately for the best taste and texture.

Notes

  • For spicier tacos, add more chili powder or a dash of cayenne pepper.
  • Use corn tortillas for a gluten-free option, if preferred.
  • Leftover chicken can be stored in the refrigerator for up to 4 days or frozen for longer storage.
  • Feel free to add additional toppings like shredded cheese, diced tomatoes, or jalapeños for more flavor variety.

Nutrition

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

Find it online: https://cheflenacooks.com/crockpot-chicken-tacos-recipe-3/