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Crockpot Chicken Tacos Recipe

Crockpot Chicken Tacos Recipe
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★★★★★

4.9 from 17 reviews

This Crockpot Chicken Tacos recipe offers a flavorful and easy slow-cooked Mexican-inspired meal that combines tender shredded chicken with a spicy salsa and a mix of aromatic spices. Perfectly served in warm tortillas with creamy avocado, sour cream, fresh lime, and cilantro, it makes for a quick, delicious, and nutritious weeknight dinner.

Ingredients

Scale

Chicken and Salsa Mixture

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

Toppings

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

Instructions

  1. Prepare Ingredients: Add all the 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 thoroughly to ensure all the chicken is evenly coated with the salsa and spice mixture.
  2. Cook the Chicken: Cover the slow cooker and cook on high heat for 3 hours or alternatively on low heat for 6 hours until the chicken is tender and fully cooked through.
  3. Shred and Reduce Moisture: Once the chicken is tender, use two forks to shred the meat directly in the slow cooker. Stir the mixture well and continue cooking for an additional hour with the lid slightly ajar, allowing excess moisture to evaporate and intensify the flavors.
  4. Toast Tortillas: While the chicken finishes cooking, lightly toast the tortillas on a stovetop for 20 to 30 seconds on each side until they are warm and slightly browned. Use a small amount of oil if desired to prevent sticking.
  5. Assemble and Serve: Spoon the shredded chicken onto each tortilla and top with mashed avocado, sour cream, lime slices, and freshly chopped cilantro. Serve immediately for the best flavor and texture experience.

Notes

  • Using Mission Carb Balance tortillas helps reduce the carbohydrate content for a lower-carb option.
  • If you prefer spicier tacos, add extra chili powder or a few dashes of hot sauce to the chicken mixture before cooking.
  • To keep the tacos gluten-free, ensure the tortillas used are gluten-free varieties.
  • Leftover shredded chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
  • For dairy-free tacos, substitute sour cream with a dairy-free alternative or skip it altogether.

Nutrition

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

Find it online: https://cheflenacooks.com/crockpot-chicken-tacos-recipe-4/