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Crockpot Chicken Tacos Recipe

Crockpot Chicken Tacos Recipe
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★★★★★

4.8 from 22 reviews

This Crockpot Chicken Tacos recipe offers a deliciously easy way to prepare tender, flavorful chicken infused with spices and salsa. Slow-cooked to perfection, it can be quickly shredded and served on warm tortillas with fresh toppings such as avocado mash, sour cream, lime slices, and cilantro. Perfect for a casual dinner or family gathering, this recipe combines convenience and vibrant taste with minimal effort.

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
  • ¼ tsp chili powder
  • ½ tsp ground coriander
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Toppings and Serving

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

Instructions

  1. Prepare the Crockpot: Add the chicken breasts, chopped onion, minced garlic, chunky salsa, lime juice, and all the spices (paprika, cumin, chili powder, coriander, sea salt, black pepper) into the slow cooker. Mix thoroughly to ensure the chicken is evenly coated with the salsa and spice blend.
  2. Cook the Chicken: Cover the slow cooker and set it to cook on high for 3 hours or on low for 6 hours, until the chicken is tender and fully cooked through.
  3. Shred and Evaporate Moisture: Once cooked, shred the chicken directly in the crockpot using two forks. Stir everything together well, and then continue to cook for an additional 1 hour with the lid slightly ajar. This step helps reduce excess moisture and intensifies the flavor.
  4. Toast the Tortillas: Heat a skillet over medium heat and lightly toast each tortilla for 20-30 seconds per side until warm and slightly browned, using a small amount of oil if desired to prevent sticking.
  5. Assemble and Serve: Spoon the shredded chicken mixture onto each warm tortilla. Top with mashed avocado, a dollop of sour cream, fresh lime slices, and chopped cilantro. Serve immediately for best flavor and texture.

Notes

  • You can prepare the chicken mixture a day ahead and refrigerate it to enhance the flavors.
  • Mission Carb Balance tortillas are recommended for lower carb content but you can choose your preferred tortilla type.
  • To make it spicier, add extra chili powder or fresh chopped jalapeños to the crockpot.
  • Leftovers keep well in the fridge for up to 3 days and make excellent taco fillings or salad toppers.
  • For a dairy-free variation, omit the sour cream or substitute with a vegan alternative.

Nutrition

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

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