Crockpot Chicken Tacos
A cozy, all-in-one weeknight winner. Tender shredded chicken slow-cooks in a savory blend of spices and tomatoes, then folds into warm tortillas with zesty toppings. Less hands-on time means more time for enjoying with friends and family. This recipe is adaptable, family-friendly, and freezer-friendly for quick future meals.
Ingredients
- 1.5 lb boneless skinless chicken thighs or breasts
- 1 packet taco seasoning
- 1 cup salsa
- 0.5 cup low-sodium chicken broth
- 1 lime, juiced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can diced green chilies
- 8 small corn or flour tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 0.5 cup fresh cilantro, chopped
- 1 cup pico de gallo or diced tomato and onion mix
- 1 avocado
- splash sour cream or Greek yogurt
Instructions
- Lightly grease the interior of your slow cooker with a small amount of oil or nonstick spray. Place the chicken in the bottom of the pot.
- In a bowl, mix the taco seasoning, salsa, and chicken broth. Add the chopped onion and minced garlic, then stir in the lime juice. Pour over the chicken.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and shreds easily.
- Carefully remove the chicken to a cutting board. Use two forks to shred it, then return it to the slow cooker and stir to coat with the sauce.
- If you want a thicker filling, simmer uncovered on high for 15–20 minutes more, stirring occasionally to reduce excess liquid.
- Warm the tortillas in a dry skillet, microwave, or in the oven wrapped in foil. Layer with shredded chicken, cheese so it melts, cilantro, pico de gallo, avocado, and a dollop of sour cream if you like.
- Serve immediately with lime wedges on the side for a fresh squeeze before eating. Enjoy the hands-off convenience and bold flavors.
- Tips: If you prefer a lighter version, skip the cheese and sour cream or use a lighter cheese substitute. The filling can also be used to make burritos, bowls, or a quick taco salad.