Crockpot Chicken Tacos Recipe
This Crockpot Chicken Tacos recipe offers a flavorful and easy slow-cooker meal perfect for busy weeknights. Tender, shredded chicken breasts are cooked with aromatic spices, garlic, and chunky salsa in a crockpot, then served on warm tortillas with creamy avocado mash, sour cream, lime slices, and fresh cilantro for a vibrant Tex-Mex twist.
- Prep Time: 15 minutes
- Cook Time: 4 hours (including the 1 hour moisture reduction)
- Total Time: 4 hours 15 minutes
- Yield: 12 tacos 1x
- Category: Dinner, Main Course
- Method: Slow Cooker / Crockpot
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
Chicken and Spice Mix
- 2 lbs boneless, skinless chicken breasts
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 16 oz chunky salsa
- 1/2 lime’s juice
- 2 tsp paprika
- 2 tsp ground cumin
- 1/4 tsp chili powder
- 1/2 tsp ground coriander
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Tortillas
- 12 Mission Carb Balance tortillas
Toppings
- 2 avocados, mashed
- 4 tbsp sour cream
- 1 lime, sliced
- Fresh cilantro, chopped
Instructions
- Combine Ingredients: Add chicken breasts, chopped onion, minced garlic, chunky salsa, lime juice, paprika, cumin, chili powder, coriander, sea salt, and black pepper into the slow cooker. Mix thoroughly to ensure the spices and salsa evenly coat the chicken.
- Slow Cook: Cover the crockpot and cook on high for 3 hours or on low for 6 hours until the chicken is tender and fully cooked through.
- Shred Chicken: Using two forks, shred the tender chicken directly in the crockpot. Stir the shredded chicken well to combine with the cooking juices and spices.
- Reduce Moisture: Cook the shredded chicken uncovered with the lid slightly ajar for an additional 1 hour to allow excess moisture to evaporate, intensifying the flavors.
- Toast Tortillas: Heat a skillet and lightly toast each tortilla for 20 to 30 seconds per side until warm and slightly browned. You may use a small amount of oil if desired.
- Assemble Tacos: Place the shredded chicken on each tortilla, then top with mashed avocado, sour cream, lime slices, and fresh cilantro. Serve immediately while warm and enjoy!
Notes
- For spicier tacos, add extra chili powder or a pinch of cayenne pepper to the spice mix.
- You can substitute chicken thighs for a juicier taco filling.
- Leftovers can be refrigerated for up to 3 days and make excellent taco salad or burrito bowl ingredients.
- To make it gluten free, ensure your tortillas are labeled gluten free.
- Use fresh lime juice for the best bright and tangy flavor.
Nutrition
- Serving Size: 1 taco (approximately 6 oz)
- Calories: 201 kcal
- Sugar: 2.6 g
- Sodium: 532 mg
- Fat: 9.4 g
- Saturated Fat: 2.1 g
- Unsaturated Fat: 5.1 g
- Trans Fat: 0 g
- Carbohydrates: 15.5 g
- Fiber: 10.7 g
- Protein: 21 g
- Cholesterol: 58 mg
Keywords: crockpot chicken tacos, slow cooker tacos, easy chicken taco recipe, healthy chicken tacos, Mexican slow cooker recipes
Find it online: https://kitchenwithkai.com/crockpot-chicken-tacos-recipe/
