Crockpot Chicken Tacos
Crockpot chicken tacos are one of those meals that is simple and easy, but the whole family loves every time. This is the easiest crockpot chicken taco recipe around. Set it and forget it, then top this easy recipe in delicious ways that makes the simple ingredients shine!
Servings: 12 Tacos
Equipment
Ingredients
- 1/2 cup chunky salsa drained through a fine mesh strainer
- 1 14 ounce can diced tomatoes with green chilies, drained through a fine mesh strainer
- 4 chicken breasts
- 1 onion diced
- 2 cloves of garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 12 Corn tortillas
- Toppings: guacamole, sour cream, salsa, lettuce, shredded cheese Optional
Instructions
- Set a fine mesh strainer over a bowl. Add the salsa and the can of diced tomatoes with green chilies. Let them sit for a few minutes so the excess liquid can drain off.
- Place the chicken breasts in the crock pot. Add the diced onion, minced garlic, chili powder, cumin, smoked paprika, salt, pepper, and the drained salsa and tomatoes. Give everything a quick stir so the chicken is coated in the seasonings.
- Cover and cook on high for 2½ – 3 hours or on low for 5 – 6 hours, or until the chicken is tender and shreds easily with two forks.
- Remove the chicken, shred, and return it to the sauce. Stir to combine and let it sit on warm for a few minutes so it soaks up all the flavor.
- Heat corn tortillas in a dry skillet for 20 – 30 seconds per side until soft and lightly toasted.
- Spoon the shredded chicken into each tortilla and finish with your favorite toppings.
Notes
- I used about 1/4 cup of chicken per taco.
- Crock pots can vary. Check the chicken at the lower end of cooking time. On low, it could take 4 - 5 hours or 6 - 8 hours, depending on your crock pot.
- Remove the chicken and shred with two forks or use a stand mixer on low for a few seconds for perfectly shredded, uniform pieces.
- Make it ahead. This chicken tastes even better the next day since the flavors have time to meld. Store the shredded chicken and reheat gently on low in the crock pot.
- The shredded chicken keeps 3 – 4 days in the fridge in an airtight container. The chicken freezes well too! Portion into freezer-safe containers for up to 2 months.
Nutrition
Serving: 1Taco | Calories: 153kcal | Carbohydrates: 14g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 182mg | Potassium: 388mg | Fiber: 2g | Sugar: 1g | Vitamin A: 316IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg