Easy Slow-Cooker Chicken Tacos (Perfectly Shredded!)
Make incredibly easy and flavorful Slow-Cooker Chicken Tacos! This recipe features tender shredded chicken cooked with lime and chili powder, then mixed with corn and salsa. Perfect for a quick taco night!
Ingredients
(Original recipe yields 6 servings – likely 2 tacos per serving)
Slow-Cooker Chicken Taco Filling:
- â–¢ 1 1/2 pounds boneless skinless chicken breast halves (about 4)
- â–¢ 3 tablespoons fresh lime juice (from 1-2 limes)
- â–¢ 1 tablespoon chili powder (adjust to taste)
- â–¢ 2 cups chicken broth (Note: This was in previous Spicy Lime Chicken recipe, but this version omits it from list. The instructions say “pour lime juice over chicken; sprinkle with chili powder” and then “Cook”. Without broth, chicken might cook differently/drier. I will follow the ingredient list exactly as provided by user for this iteration, which lacks broth, and note this may result in a less “saucy” initial cook compared to other salsa chicken recipes. The salsa added later provides moisture.)
- â–¢ 1 cup fresh or frozen corn, thawed
- â–¢ 1 cup chunky salsa (mild, medium, or hot)
- â–¢ (Optional but Recommended: Salt and pepper to taste, for chicken)
For Serving:
- â–¢ 12 fat-free flour tortillas (6 inches), warmed
- â–¢ Optional Toppings: Sour cream, pickled onions, shredded lettuce, sliced avocado, shredded cheddar or Cotija cheese, fresh cilantro leaves, lime wedges
Instructions
1. Prepare Chicken in Slow Cooker:
- Place the boneless, skinless chicken breast halves into a 3-quart slow cooker.
- Pour the fresh lime juice evenly over the chicken.
- Sprinkle the chili powder (and optional salt and pepper, if using) over the chicken.
2. Slow Cook the Chicken:
- Cover the slow cooker securely with its lid.
- Cook on the LOW setting until the chicken is very tender and cooked through. The recipe suggests about 3 hours; however, for 1.5 lbs of chicken breast on LOW to become easily shreddable, it might take closer to 4-6 hours. Always ensure an internal temperature of 165°F (74°C) is reached. Adjust cook time based on your slow cooker and chicken thickness – aim for easily shreddable tenderness.
3. Shred Chicken and Add Corn & Salsa:
- Once the chicken is cooked and tender, carefully remove the chicken breasts from the slow cooker. Place them on a clean cutting board or large plate, leaving any accumulated cooking liquid in the slow cooker for now.
- When the chicken is cool enough to handle, use two forks to shred the meat into bite-sized pieces.
- Reserve about 1/3 cup of the cooking juices from the slow cooker (as per a similar previous recipe’s instruction, which this recipe omits but is good practice). Discard any remaining excess juices if there’s a lot, or keep more if you like it saucier.
- Return the shredded chicken to the slow cooker.
- Stir in the thawed corn and the chunky salsa. Combine well with the shredded chicken and reserved juices.
4. Heat Through:
- Cover the slow cooker again. Cook on LOW (or switch to WARM if already very hot) until the corn and salsa are heated through and the flavors have melded with the chicken, about 30 minutes more.
5. Serve:
- While the chicken mixture finishes heating, warm your tortillas according to your preferred method.
- Serve the Slow-Cooker Chicken Taco filling hot, spooned generously into the warmed tortillas.
- Offer a variety of optional toppings on the side, such as sour cream, pickled onions, shredded lettuce, sliced avocado, shredded cheese (cheddar or Cotija), fresh cilantro, and extra lime wedges for squeezing. Let everyone build their perfect taco! Enjoy!
Find it online: https://www.eatswithsoul.com/easy-slow-cooker-chicken-tacos/