Crockpot Chicken Tacos are a delicious and easy dinner solution that combines tender, slow-cooked chicken with bold, flavorful spices. Perfect for busy weeknights or casual gatherings, this recipe requires minimal effort and delivers maximum taste. Load up your tacos with fresh toppings for a customizable meal everyone will enjoy!
Recipe Tips and Tricks
- Use chicken thighs for juicier meat, but chicken breasts work great too.
- Don’t overcook; even in a slow cooker, chicken can dry out if left too long.
- Add the taco seasoning to the chicken before cooking for a deeper flavor infusion.
- Use a liner for easy cleanup, especially if your slow cooker isn’t non-stick.
- Shred the chicken directly in the crockpot for easier mixing with the juices and spices.
Why You’ll Love This Recipe
You’ll adore this recipe for its simplicity and versatility. It’s a hands-off meal that practically cooks itself, leaving you free to focus on other tasks. The chicken is incredibly tender and infused with rich, savory taco seasoning, making it the perfect base for tacos, burritos, nachos, or taco bowls. Plus, it’s family-friendly, budget-conscious, and easily adaptable to various dietary preferences. Whether you’re hosting a party or planning a weeknight dinner, these Crockpot Chicken Tacos will never disappoint!
Crockpot Chicken Tacos
Tender, slow-cooked chicken infused with bold taco seasoning, perfect for building your favorite tacos, burritos, or taco salads.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 packet (1 oz) taco seasoning or 3 tbsp homemade taco seasoning
- 1 cup salsa (mild, medium, or spicy)
- 1/4 cup chicken broth
- Taco shells or tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, cilantro, diced tomatoes, lime wedges
Instructions
- Prepare the Chicken: Place the chicken breasts or thighs at the bottom of the crockpot. Sprinkle the taco seasoning evenly over the chicken.
- Add the Liquids: Pour the salsa over the chicken, spreading it to cover evenly. Add the chicken broth to the bottom to prevent sticking.
- Cook Low and Slow: Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender and easily shredded.
- Shred the Chicken: Use two forks to shred the chicken directly in the crockpot. Stir well to mix the shredded chicken with the juices.
- Assemble Tacos: Warm your taco shells or tortillas. Fill with the shredded chicken and your choice of toppings.
- Serve and Enjoy: Serve immediately with lime wedges for an extra burst of flavor.
Notes
For extra juicy chicken, let it rest in the juices for 10 minutes after shredding.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 399Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 162mgSodium 939mgCarbohydrates 14gFiber 3gSugar 3gProtein 55g
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: Boneless, skinless chicken breasts or thighs work best. Thighs are slightly more forgiving and retain moisture better.
- Taco Seasoning: Store-bought is convenient, but homemade gives you control over spice levels and avoids additives.
- Salsa: Choose a good-quality salsa as it forms the base of your sauce. Mild, medium, or spicy—pick your heat preference.
- Chicken Broth: Adds extra moisture, ensuring the chicken stays juicy throughout cooking.
- Optional Toppings: Shredded cheese, sour cream, guacamole, cilantro, diced tomatoes, and lime wedges make for perfect garnishes.
Variations and Substitutions
- Protein Options: Swap chicken for turkey, pork shoulder, or even jackfruit for a vegetarian twist.
- Spice Level: Add diced jalapeños or a splash of hot sauce for extra heat, or choose a mild salsa for less spice.
- Flavor Add-Ins: A squeeze of lime juice or a handful of chopped fresh cilantro at the end adds a fresh burst of flavor.
- Taco Shells: Use hard shells for crunch, soft flour tortillas for flexibility, or lettuce wraps for a low-carb option.
- Cheese Lovers: Mix cream cheese or shredded cheese into the cooked chicken for a creamy taco filling.
Storage Options
- Refrigerator: Store leftover chicken in an airtight container for up to 4 days.
- Freezer: Place cooled chicken in a freezer-safe container or bag, removing as much air as possible. Freeze for up to 3 months.
- Reheating: Warm the chicken in a skillet or microwave, adding a splash of broth if needed to rehydrate.
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