Crockpot Chicken Tacos

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Why You’ll Love This Recipe

  • Effortless Preparation: Simply combine the ingredients in your slow cooker and let it work its magic.
  • Healthy and Nutritious: High in protein and low in calories, making it a guilt-free indulgence.
  • Versatile: Easily customizable with your preferred toppings and sides.
  • Perfect for Busy Schedules: Set it up in the morning and come home to a ready-to-eat meal.

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 16 oz chunky salsa (choose your preferred spice level)
  • Juice of ½ lime
  • 2 tsp paprika
  • 2 tsp ground cumin
  • ¼ tsp chili powder
  • ½ tsp ground coriander
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 12 tortillas

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Optional Toppings:

  • 2 avocados, mashed (or guacamole)
  • 4 tbsp sour cream (or Greek yogurt for added protein)
  • 1 lime, sliced
  • Fresh cilantro, chopped

Directions

  1. Prepare the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker.
  2. Add Ingredients: Top the chicken with chopped onion, minced garlic, salsa, lime juice, paprika, cumin, chili powder, ground coriander, sea salt, and black pepper.
  3. Mix Thoroughly: Ensure all ingredients are well combined, coating the chicken evenly.
  4. Cook: Cover and cook on high for 3 hours or on low for 6 hours, until the chicken is tender and fully cooked.
  5. Shred the Chicken: Using two forks, shred the chicken directly in the slow cooker.
  6. Reduce Moisture: After shredding, cook for an additional hour with the lid slightly ajar to allow excess moisture to evaporate.
  7. Warm the Tortillas: Lightly toast the tortillas on a stove or in an air fryer for 20-30 seconds per side, spraying with a bit of oil to prevent sticking.

Servings and Timing

  • Servings: 6 (2 tacos per serving)
  • Prep Time: 5 minutes
  • Cook Time: 6-7 hours
  • Total Time: About 7 hours

Variations

  • Spicy Kick: Add extra chili powder or diced jalapeños.
  • Cheesy Delight: Sprinkle shredded cheese over the tacos before serving.
  • Low-Carb Option: Use lettuce wraps instead of tortillas.
  • Smoky Flavor: Add smoked paprika for a richer taste.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 4 days.
  • Freezing: Freeze shredded chicken in a sealed bag for up to 3 months.
  • Reheating: Warm in a skillet over medium heat or microwave in 30-second intervals until heated through.

FAQs

How do I keep the chicken from drying out?

Cooking on low heat and ensuring enough moisture from salsa helps keep the chicken juicy.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great and provide extra juiciness.

What’s the best salsa to use?

Use your favorite store-bought salsa or homemade for a fresh taste.

Can I make this in advance?

Absolutely! The flavors develop even more when made a day ahead.

How do I make this dairy-free?

Simply skip the sour cream or use a dairy-free alternative.

What’s the best way to shred chicken?

Use two forks, or for a quick method, shred using a hand mixer.

Can I make this in an Instant Pot?

Yes! Cook on high pressure for 10 minutes, then shred.

What sides go well with these tacos?

Black beans, corn salad, or a side of rice pair perfectly.

Can I use frozen chicken?

Yes, but increase the cooking time by 1-2 hours.

How do I prevent soggy tacos?

Drain excess liquid from the shredded chicken before serving.

Conclusion

These Crockpot Chicken Tacos are the ultimate easy, flavorful meal for busy weeknights or casual gatherings. With minimal effort, you’ll enjoy a dish packed with bold flavors and endless topping possibilities. Try them today and make dinner stress-free!

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Crockpot Chicken Tacos

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  • Author: Isabella
  • Total Time: ~7 hours
  • Yield: 6 servings (2 tacos per serving)
  • Diet: Gluten Free
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Description

Craving an easy, flavorful dinner? These Crockpot Chicken Tacos are the perfect slow-cooked meal, offering juicy, seasoned chicken wrapped in warm tortillas. With minimal prep and maximum flavor, this dish is perfect for busy weeknights.

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 16 oz chunky salsa (mild, medium, or hot)
  • Juice of ½ lime
  • 2 tsp paprika
  • 2 tsp ground cumin
  • ¼ tsp chili powder
  • ½ tsp ground coriander
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 12 tortillas
  • 2 avocados, mashed (or guacamole)
  • 4 tbsp sour cream (or Greek yogurt)
  • 1 lime, sliced
  • Fresh cilantro, chopped

Instructions

  • Prepare the Slow Cooker – Place the chicken breasts at the bottom of the slow cooker.
  • Add Ingredients – Top with chopped onion, minced garlic, salsa, lime juice, and seasonings.
  • Mix Thoroughly – Stir gently to coat the chicken evenly.
  • Cook – Cover and cook on high for 3 hours or low for 6 hours until the chicken is tender.
  • Shred the Chicken – Use two forks to shred the chicken directly in the slow cooker.
  • Reduce Moisture – Cook for an additional hour with the lid slightly ajar.
  • Warm the Tortillas – Toast tortillas on a stove or in an air fryer for 20-30 seconds per side.
  • Assemble & Serve – Fill tortillas with shredded chicken and top with your favorite garnishes.

Notes

  • Add smoked paprika for a richer flavor.
  • Adjust spice level with extra chili powder or diced jalapeños.
  • Use lettuce wraps for a low-carb version.
  • Prep Time: 5 minutes
  • Cook Time: 6-7 hours
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican

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