Description
Crockpot chicken tacos are the kind of hands-off dinner where you throw everything in before work and come home to shredded chicken that’s fall-apart tender and full of flavor. Your slow cooker handles all the work while you get on with your day, leaving you free to simply warm the tortillas and let everyone build their own tacos exactly how they like them.
Ingredients
Scale
Proteins and Base:
- 2 pounds chicken breast
- 1 cup chicken broth
Seasonings and Flavorings:
- 1 packet taco seasoning
- 1 can diced tomatoes with green chilies
Toppings and Serving:
- 1 box taco shells
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheese
- 1/2 cup sour cream
Instructions
- Place your 2 lbs of chicken breasts flat in the crockpot, arranging them so they sit evenly on the bottom.
- Sprinkle the entire 1 packet of taco seasoning directly over the chicken, distributing it as evenly as you can.
- Pour in 1 cup of chicken broth and the contents of 1 can of diced tomatoes with green chilies, making sure the liquid covers the chicken.
- Cover your crockpot and set it to low heat for 6 to 8 hours until the chicken becomes tender and pulls apart easily.
- Remove the chicken from the crockpot using tongs and place it on a cutting board to cool slightly.
- Take two forks and shred the cooked chicken into bite-sized pieces, working with the grain to keep the texture nice.
- Return your shredded chicken to the crockpot and stir it into the sauce for 2 minutes so the pieces absorb the flavors.
- Warm your taco shells according to package directions, typically 2 to 3 minutes in a 350 degree Fahrenheit oven.
- Fill each shell with about 1/4 cup of the shredded chicken mixture, then top with your choice of shredded lettuce, diced tomatoes, shredded cheese, and sour cream.
Notes
- Fresh salsa works better than the canned variety since the slow cooking softens the tomatoes further, so add it right before serving to keep that brightness.
- If your chicken finishes cooking early, just leave it in the crockpot on warm—it won’t dry out because of the broth keeping everything moist.
- For a lower-sodium version, skip the packet seasoning and mix cumin, chili powder, paprika, garlic powder, and onion powder yourself so you control the salt.
- Shredding the chicken is easier if you do it while it’s still warm, and two forks work great, but tongs give your hands a better grip if that feels more comfortable.
- Vegetarians can swap the chicken broth and chicken for vegetable broth and crumbled tofu or canned black beans for a filling that tastes just as satisfying.
- Prep Time: 5 minutes
- Cook Time: 6-8 hours
- Category: Slow Cooked Chicken
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg