Crockpot Chicken Tacos Recipe

Introduction

Crockpot chicken tacos are a simple, flavorful meal perfect for busy days. Slow-cooked chicken infused with spices and salsa results in tender, juicy meat that’s easy to shred and serve. Pair with tortillas and fresh toppings for a delicious taco feast.

Ingredients

• 2 lbs chicken breasts (boneless, skinless)
• 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
• ¼ tsp chili powder
• ½ tsp ground coriander
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 12 tortillas (Mission Carb Balance)
• 2 avocados (mashed)
• 4 tbsp sour cream
• 1 lime (sliced)

Instructions

1. Step 1: Place the chicken breasts in the crockpot. Add the chopped onion, minced garlic, and chunky salsa on top.
2. Step 2: In a small bowl, mix the paprika, ground cumin, chili powder, ground coriander, sea salt, and black pepper. Sprinkle this spice blend evenly over the chicken mixture.
3. Step 3: Squeeze the juice of half a lime over everything in the crockpot. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and shreds easily.
4. Step 4: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the sauce in the crockpot and stir to combine.
5. Step 5: Warm the tortillas according to package instructions. Fill each tortilla with shredded chicken, mashed avocado, a dollop of sour cream, and a slice of lime for garnish.

Tips & Variations

• For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the spices.
• Use Greek yogurt instead of sour cream for a lighter topping.
• Serve with fresh cilantro and diced tomatoes for added freshness.
• Try corn tortillas instead of carb-balanced ones for a different texture.

Storage

Store leftover shredded chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or salsa to keep it moist. Tortillas and fresh toppings are best served fresh but can be stored separately in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts. Just add extra cooking time on low setting to ensure the chicken is fully cooked and tender.

How do I prevent the chicken from drying out in the crockpot?

Cooking on low heat and keeping the chicken covered in salsa helps retain moisture. Avoid lifting the lid frequently, as this releases heat and extends cooking time.

Crockpot Chicken Tacos Recipe

Print Recipe

★★★★★

4.9 from 80 reviews

These Crockpot Chicken Tacos are a flavorful, easy-to-make meal perfect for busy weeknights. Tender chicken breasts slow-cooked with a blend of spices, garlic, onion, and chunky salsa, then served with fresh mashed avocado, creamy sour cream, and warm tortillas for a delicious, customizable taco experience.

• Author: Matteo
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 12 tacos 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Mexican
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• 16 oz chunky salsa
• 1/2 lime, juiced
• 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
• 12 Mission Carb Balance tortillas
• 2 avocados, mashed
• 4 tbsp sour cream
• 1 lime, sliced for garnish

Instructions

1. Prepare the slow cooker: Spray the inside of the crockpot with non-stick cooking spray or lightly grease it to prevent sticking. This will make cleanup easier after cooking.
2. Add chicken and seasonings: Place the 2 lbs of boneless, skinless chicken breasts into the crockpot. Sprinkle the paprika, ground cumin, chili powder, ground coriander, sea salt, and black pepper evenly over the chicken. Add the finely chopped yellow onion and minced garlic on top for extra flavor.
3. Pour salsa and lime juice: Pour the 16 oz of chunky salsa over the seasoned chicken and vegetables, then squeeze the juice of half a lime evenly across the mixture. This will add a fresh and tangy brightness to the slow-cooked chicken.
4. Cook the chicken: Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours until the chicken is fully cooked and tender enough to shred easily with a fork.
5. Shred the chicken: Once cooked, remove the chicken breasts from the crockpot and shred them finely using two forks. Return the shredded chicken to the crockpot and mix it well with the juices and salsa before keeping warm.
6. Prepare toppings and tortillas: While the chicken is finishing cooking, mash the 2 ripe avocados until creamy. Warm the 12 tortillas in a skillet or microwave until soft and pliable.
7. Assemble the tacos: Spoon a generous amount of the shredded chicken mixture onto each tortilla. Top with mashed avocado, a dollop of sour cream, and garnish with slices of fresh lime for an extra zing.
8. Serve and enjoy: Serve the Crockpot Chicken Tacos immediately, allowing everyone to add additional toppings or salsa as desired for a perfect customizable meal.

Notes

• You can use chicken thighs instead of breasts for a juicier result.
• Adjust the chili powder amount to suit your preferred spice level.
• Leftover chicken can be refrigerated for up to 3 days or frozen for longer storage.
• For a low-carb option, serve the chicken in lettuce wraps instead of tortillas.
• Adding fresh cilantro or shredded cheese makes great additional toppings.

Keywords: crockpot chicken tacos, slow cooker chicken, easy taco recipe, shredded chicken tacos, Mexican chicken tacos, low carb tacos