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Crockpot Chicken Tacos Recipe

Crockpot Chicken Tacos Recipe
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★★★★★

5 from 15 reviews

This easy and flavorful Crockpot Chicken Tacos recipe lets the slow cooker do all the work for tender, juicy chicken infused with zesty taco seasoning and tomatoes. Perfect for a quick weeknight dinner, these tacos are customizable with your favorite toppings like guacamole, pico de gallo, sour cream, and cheese, served on warm corn or flour tortillas.

Ingredients

Scale

For the Chicken

  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 (1 oz) packet taco seasoning
  • 1 (10 oz) can Rotel, drained to remove excess juice
  • Juice of 1 lime

Optional, For Serving

  • Flour tortillas or corn tortillas
  • Pico de Gallo
  • Guacamole or sliced avocado
  • Sour cream or Mexican crema
  • Lime wedges
  • Cilantro
  • Cheese

Instructions

  1. Prepare the crockpot: Spray a 6 or 7 quart crockpot with non-stick spray to prevent sticking.
  2. Layer the chicken: Lay the boneless, skinless chicken breasts flat in the bottom of the crockpot. Sprinkle evenly with the taco seasoning.
  3. Add Rotel and lime juice: Pour the drained Rotel over the chicken and squeeze the juice of one lime on top, ensuring the flavors permeate the meat.
  4. Cook the chicken: Place the lid on the crockpot and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until the chicken is cooked through and easily shredded.
  5. Shred the chicken: Drain the cooking liquid, leaving about half a cup in the pot to keep the chicken moist. Use two forks to shred the chicken directly in the crockpot, mixing it with the juices.
  6. Warm the tortillas: Heat the tortillas on the stovetop or wrap them in a damp paper towel and heat in the microwave until warm and pliable.
  7. Assemble and serve: Fill the warm tortillas with shredded chicken and your choice of toppings such as pico de gallo, guacamole, sour cream, cilantro, lime wedges, and cheese. Serve immediately and enjoy!

Notes

  • For extra spice, add chopped jalapeños or a dash of hot sauce to the crockpot before cooking.
  • Chicken thighs can be used instead of breasts for juicier results.
  • If you prefer less liquid in your tacos, drain more of the cooking juices before shredding.
  • Leftover shredded chicken can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • To keep tortillas warm, wrap them in foil and place in a low oven during the last few minutes of cooking.

Nutrition

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

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