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Crockpot Chicken Tacos Recipe

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4.7 from 114 reviews

This Crockpot Chicken Tacos recipe offers a simple and flavorful way to prepare tender, juicy chicken using your slow cooker. With just a few ingredients like chicken breasts, taco seasoning, and salsa, you can create a delicious taco filling that is perfect for a quick weeknight dinner or a casual gathering. Serve the shredded chicken in warm tortillas with your favorite toppings such as cheese and lettuce for a customizable and satisfying meal.

Ingredients

Chicken and Seasoning

  • 2 lbs chicken breasts
  • 1 packet taco seasoning (about 1 oz)
  • 1 cup salsa

For Serving

  • Tortillas (flour or corn, as preferred)
  • Toppings such as shredded cheese, shredded lettuce, sour cream, diced tomatoes, chopped onions, and cilantro

Instructions

  1. Prepare the Chicken: Place the 2 pounds of chicken breasts in the bottom of the crockpot. Evenly sprinkle the entire packet of taco seasoning over the chicken to ensure it is well coated.
  2. Add Salsa and Mix: Pour 1 cup of salsa over the seasoned chicken. Use a spoon or spatula to gently stir and combine the chicken, seasoning, and salsa to distribute the flavors evenly.
  3. Cook the Chicken: Set the crockpot to low heat and cook the chicken mixture for 6 hours. This slow cooking allows the chicken to become tender and soak up all the delicious taco seasoning and salsa flavors.
  4. Shred the Chicken: After cooking, remove the chicken breasts and shred them using two forks or a pair of shredding claws. Return the shredded chicken to the crockpot and stir it into the remaining juices to keep it moist and flavorful.
  5. Assemble Tacos: Warm your selected tortillas and fill each one with a generous amount of the shredded chicken mixture. Add your choice of toppings such as shredded cheese, lettuce, sour cream, and other preferred garnishes before serving.

Notes

  • For extra flavor, add a splash of lime juice over the shredded chicken before serving.
  • If you prefer spicier tacos, choose a hot salsa or add diced jalapeños.
  • Leftovers can be refrigerated for up to 3 days and make great taco or burrito fillings.
  • To make this recipe gluten free, use corn tortillas and ensure taco seasoning is gluten free.

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