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Crockpot Chicken Tacos

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Crockpot Chicken Tacos are an easy, flavorful meal featuring tender slow-cooked shredded chicken seasoned with salsa and taco spices. Perfect for busy weeknights, meal prep, or feeding a crowd, these tacos are packed with bold Mexican-inspired flavor.

Ingredients

  • Boneless skinless chicken breasts or chicken thighs
  • Salsa
  • Taco seasoning
  • Garlic powder
  • Onion powder
  • Chicken broth
  • Lime juice
  • Salt
  • Black pepper
  • Corn or flour tortillas
  • Fresh cilantro, chopped
  • Shredded lettuce
  • Diced tomatoes
  • Shredded cheese
  • Sour cream
  • Avocado or guacamole
  • Lime wedges for serving

Instructions

  1. Place the chicken in the bottom of the slow cooker.
  2. Sprinkle taco seasoning, garlic powder, onion powder, salt, and black pepper over the chicken.
  3. Pour the salsa and chicken broth on top.
  4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
  5. Shred the cooked chicken directly in the slow cooker using two forks.
  6. Stir the shredded chicken into the cooking juices.
  7. Add the lime juice and mix well.
  8. Let the chicken rest in the juices for 10 to 15 minutes.
  9. Warm the tortillas before serving.
  10. Fill each tortilla with shredded chicken and desired toppings.
  11. Garnish with cilantro and serve with lime wedges.

Notes

  • Use chicken thighs for extra juicy and flavorful meat.
  • Add black beans and corn for a heartier filling.
  • Try salsa verde for a different flavor profile.
  • Add jalapeños or chipotle peppers for extra heat.
  • Serve over rice for taco bowls.
  • Use lettuce wraps instead of tortillas for a lower-carb option.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze shredded chicken for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/crockpot-chicken-tacos/