This Easy Crockpot Chicken Tacos recipe is a lifesaver for busy weeknights. Juicy, flavorful chicken slow-cooked to perfection pairs wonderfully with your favorite taco toppings. It’s minimal effort, packed with flavor, and endlessly customizable for the whole family. Prepare your tortillas because these tacos are bound to become a household favorite!
Why You’ll Love This Recipe
You’ll love this recipe for its simplicity and versatility. With only a few minutes of prep, the slow cooker handles the rest, ensuring perfectly cooked, juicy chicken. It’s great for weeknight dinners, family gatherings, or meal prep. Plus, you can easily adjust the spices and toppings to suit your taste preferences.
Recipe Tips and Tricks
- Don’t Overcook: Check the chicken around the 6-hour mark to prevent dryness.
- Shred Like a Pro: Use a hand mixer or two forks to shred the chicken effortlessly.
- Boost the Flavor: Add a squeeze of lime juice and some fresh cilantro right before serving.
- Prep Toppings Ahead: Save time by chopping your favorite toppings while the chicken cooks.
Easy Crockpot Chicken Tacos
Juicy shredded chicken, slow-cooked to perfection, perfect for tacos, burritos, or salads—minimal effort, maximum flavor every time!
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 packet (1 oz) taco seasoning
- 1 cup salsa (mild, medium, or spicy)
- ½ cup diced tomatoes with green chilies (optional)
- Juice of 1 lime
- Tortillas, for serving
- Optional toppings: shredded cheese, lettuce, avocado, sour cream, cilantro, diced onions
Instructions
- Prepare the Ingredients: Place the chicken breasts in the bottom of your slow cooker. Sprinkle the taco seasoning evenly over the chicken.
- Add the Liquid: Pour the salsa and diced tomatoes (if using) over the chicken, ensuring they’re fully covered.
- Cook: Cover the crockpot with the lid and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it with the juices.
- Add Lime Juice: Squeeze fresh lime juice over the chicken for added zest and mix well.
- Serve: Spoon the chicken into warm tortillas and top with your favorite toppings. Enjoy!
Notes
For extra crispy chicken, transfer shredded chicken to a baking sheet, broil for 5 minutes, and spoon juices over before serving.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 379Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 134mgSodium 638mgCarbohydrates 14gFiber 4gSugar 3gProtein 51g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes
- Chicken Breasts: Opt for boneless, skinless chicken breasts for lean protein. Thighs can also be used for richer flavor.
- Taco Seasoning: Use store-bought or make your own blend for better control of spice levels and ingredients.
- Salsa: Choose a high-quality jarred salsa or homemade for the base—mild, medium, or spicy depending on your preference.
- Optional Add-ins: A can of diced tomatoes with green chilies adds texture and heat.
Variations and Substitutions
- Protein: Swap chicken for pork or beef, adjusting the cooking time as needed.
- Vegetarian Option: Substitute the chicken with jackfruit or crumbled tofu and reduce cooking time slightly.
- Toppings: Experiment with toppings like avocado, sour cream, shredded cheese, pickled onions, or mango salsa.
- Low-Carb: Serve the chicken in lettuce wraps or as a taco bowl over cauliflower rice.
Storage Options
- Refrigerator: Store leftover chicken in an airtight container for up to 4 days.
- Freezer: Freeze shredded chicken in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a skillet over medium heat or in the microwave, adding a splash of chicken broth to retain moisture.
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