crockpot chicken tacos
This simple and delicious crockpot chicken taco recipe allows you to whip up a satisfying meal with minimal effort. Tender, flavorful chicken is cooked to perfection in your slow cooker, ready to be served in warm tortillas with your favorite toppings.
Equipment
- 1 Crockpot or slow cooker
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Fork for shredding
- 1 Skillet or microwave
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 packet taco seasoning (about 1 ounce)
- 1 medium onion, diced
- 14.5 ounces diced tomatoes (with juices)
- 4 ounces diced green chiles (optional)
- 12 small tortillas (corn or flour)
- 1 cup shredded lettuce for topping
- 1 cup diced tomatoes for topping
- 1 cup shredded cheddar cheese for topping
- ½ cup sour cream for serving
- Fresh cilantro chopped for garnish, optional
- Lime wedges for serving, optional
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Pour the chicken broth over the chicken, then sprinkle the taco seasoning evenly on top.
- Add the diced onion, diced tomatoes, and green chiles to the crockpot, stirring gently to combine.
- Cover the crockpot and cook on low for 6 hours or high for 3 hours until the chicken is cooked through and can be easily shredded.
- Once cooked, carefully remove the chicken from the crockpot and shred it using two forks.
- Return the shredded chicken back to the crockpot and mix it with the sauce.
- Warm the tortillas in a skillet or microwave, then fill each with a portion of the chicken mixture.
- Top with shredded lettuce, diced tomatoes, cheddar cheese, and a dollop of sour cream.
- Garnish with chopped cilantro and serve with lime wedges on the side.
Notes
Feel free to customize your tacos with your favorite toppings, such as avocado, jalapeños, or salsa.
If you have leftovers, store the chicken mixture in an airtight container in the refrigerator for up to 3 days.
This recipe can be easily doubled or halved depending on your needs.