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
