Easy Crockpot Chicken Tacos: Flavorful & Effortless
Make incredibly easy and flavorful Crockpot Chicken Tacos! This recipe uses chicken breasts, salsa, and spices in the slow cooker for perfectly tender shredded chicken taco filling.
Ingredients
Chicken Filling:
- ▢ 2 lbs chicken breasts, boneless, skinless
- ▢ 1 yellow onion, finely chopped
- ▢ 4 garlic cloves, minced
- ▢ 16 oz chunky salsa (mild, medium, or hot)
- ▢ 1/2 lime’s juice
- ▢ 2 tsp paprika
- ▢ 2 tsp ground cumin
- ▢ ¼ tsp chili powder (adjust to taste)
- ▢ ½ tsp ground coriander
- ▢ 1/2 tsp sea salt
- ▢ 1/4 tsp black pepper
Tortillas:
- ▢ 12 tortillas (e.g., Mission Carb Balance, or your preference)
Toppings:
- ▢ 2 avocados, mashed
- ▢ 4 tbsp sour cream (or Greek yogurt)
- ▢ 1 lime, sliced into wedges
- ▢ Fresh cilantro, chopped
Instructions
1. Combine Ingredients in Slow Cooker:
- Place the chicken breasts in the bottom of your slow cooker insert.
- Add the finely chopped yellow onion, minced garlic, chunky salsa, lime juice, paprika, ground cumin, chili powder, ground coriander, sea salt, and black pepper over the chicken.
- Stir everything together gently, making sure the spices and salsa mixture coat the chicken breasts well.
2. Cook the Chicken:
- Place the lid on the slow cooker.
- Cook on the HIGH setting for 3 hours OR on the LOW setting for 6 hours, until the chicken is cooked through and tender.
3. Shred the Chicken:
- Once the chicken is tender, remove it from the slow cooker (leaving the sauce behind) and place it on a cutting board or in a large bowl.
- Use two forks to shred the chicken breasts into bite-sized pieces.
4. Thicken Sauce and Finish Cooking:
- Return the shredded chicken back into the slow cooker with the sauce.
- Give the whole mixture a good stir.
- Place the lid back on the slow cooker but leave it slightly ajar (propped open a crack). This allows excess moisture to evaporate and the sauce to thicken slightly.
- Cook for an additional 1 hour on the LOW setting (or HIGH if you are short on time, maybe 30 mins, watching closely).
5. Prepare Tortillas and Toppings:
- While the chicken finishes cooking, prepare your toppings: Mash the avocados (add salt/lime if desired), chop the cilantro, slice the remaining lime into wedges.
- Slightly toast your tortillas: Heat a dry skillet over medium-high heat (or use a tiny bit of oil if preferred). Toast each tortilla for about 20-30 seconds per side, until lightly browned and warmed through.
6. Assemble and Serve:
- Spoon the warm shredded chicken mixture onto the toasted tortillas.
- Top each taco with mashed avocado, a dollop of sour cream, fresh chopped cilantro, and serve with lime wedges for squeezing over.
- Serve immediately.
Find it online: https://www.eatswithsoul.com/easy-crockpot-chicken-tacos/