Crockpot Chicken Tacos Recipe
These Crockpot Chicken Tacos are an easy and flavorful slow-cooked meal perfect for a delicious Mexican-inspired dinner. Tender chicken breasts are cooked in a zesty blend of spices and chunky salsa, then shredded and served with fresh toppings on warm tortillas for a satisfying, crowd-pleasing dish.
- Prep Time: 15 minutes
- Cook Time: 4 hours (3 hours high + 1 hour uncovered)
- Total Time: 4 hours 15 minutes
- Yield: 12 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs or shredded beef/pork)
- 1 yellow onion, finely chopped (can substitute with white or red onion)
- 4 cloves garlic, minced (or garlic powder/flakes)
- 16 oz chunky salsa (choose preferred spice level)
- 1/2 lime, juiced (or lemon, reduced amount)
- 2 tsp paprika (or cayenne pepper, smoked cayenne, chipotle powder)
- 2 tsp ground cumin
- 1/4 tsp chili powder
- 1/2 tsp ground coriander
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 12 Mission Carb Balance tortillas (or preferred tortilla brand)
Toppings
- 2 avocados, mashed (or guacamole)
- 4 tbsp sour cream (or Greek yogurt)
- 1 lime, sliced
- Fresh cilantro, chopped
Instructions
- Add Chicken: Place the chicken breasts into the slow cooker to serve as the base for the taco filling.
- Add Ingredients: Add chopped onion, minced garlic, chunky salsa, lime juice, paprika, ground cumin, chili powder, ground coriander, sea salt, and black pepper to the slow cooker, excluding the toppings and tortillas.
- Mix Thoroughly: Stir all ingredients gently to ensure the spices and salsa evenly coat the chicken breasts for full flavor absorption.
- Cook: Cover the slow cooker and cook on high for 3 hours or on low for 6 hours, allowing the chicken to become tender and infused with spices.
- Shred Chicken: Once cooked through and tender, use two forks to shred the chicken directly in the slow cooker for easy mixing.
- Reduce Moisture: Stir the shredded chicken well, then cook uncovered or with lid slightly ajar for an additional hour to evaporate excess moisture and intensify flavors.
- Toast Tortillas & Serve: Lightly toast the tortillas on a stove or air fryer for about 20-30 seconds per side, optionally sprayed with oil to prevent sticking. Fill each tortilla evenly with the shredded chicken and top with mashed avocado, sour cream, lime slices, and fresh cilantro before serving.
Notes
- Chicken thighs can be used as a richer alternative to breasts, or substitute with shredded beef or pork for variety.
- Choose salsa spice level based on your preference to make the tacos mild or spicy.
- If fresh garlic or onion aren’t available, garlic powder or flakes can be used as substitutes.
- Using Mission Carb Balance tortillas keeps the carb count lower, but any tortilla can be used, affecting nutritional values.
- Greek yogurt can replace sour cream for added protein and a healthier option.
- Keeping the lid slightly open in the last cooking stage helps reduce excess liquid and concentrate flavors.
- Toasting tortillas improves texture and flavor before serving.
Keywords: slow cooker chicken tacos, crockpot chicken tacos, easy chicken tacos, Mexican slow cooker recipe, healthy chicken tacos, shredded chicken tacos
Find it online: https://tastybella.com/crockpot-chicken-tacos-recipe/
