Crockpot Chicken Tacos
These crockpot chicken tacos are one of those easy weeknight dinners that always save the day. The slow cooker does most of the work, and you end up with tender, flavorful chicken that is perfect for taco night.This recipe is cozy, simple, and full of flavor without needing a long ingredient list. It is also great for busy nights because you can set it up early, then come back to a ready-to-shred filling that works in tacos, bowls, or wraps.
Equipment
- 1 Slow cooker
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup salsa
- 1 can diced tomatoes with green chiles 10 oz can
- 1 cup chicken broth
- 1 packet taco seasoning about 1 oz
- 1 onion diced
- 2 cloves garlic minced
- 1 tbsp lime juice
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper or to taste
- 12 corn or flour tortillas
- shredded cheese, lettuce, avocado, sour cream, and cilantro for toppings
Instructions
- Place the chicken, salsa, diced tomatoes, broth, taco seasoning, onion, garlic, lime juice, salt, and pepper into the crockpot. Stir gently so the seasoning is spread evenly.
- Cover and cook on low until the chicken is very tender and easy to shred. If you are short on time, you can use the high setting, but low gives the best texture.
- Remove the chicken and shred it with two forks. Return it to the crockpot and stir so it soaks up all the flavorful juices.
- Warm your tortillas, then fill them with the shredded chicken and your favorite toppings. Add a squeeze of lime and serve right away.
Notes
Do not skip the lime juice, it brightens the whole dish at the end. If your salsa is very thin, you may want to simmer the shredded chicken for a few minutes uncovered to thicken the filling. For the best taco texture, warm your tortillas before serving so they are soft and flexible.