Description
A flavorful and easy Crock-Pot Chicken Tacos recipe featuring tender shredded chicken cooked slowly with tomatoes, green chiles, onions, and homemade taco seasoning, perfect for a hands-off meal with customizable toppings.
Ingredients
Scale
Main Ingredients
- 3 pounds boneless skinless chicken breasts
- 3 heaping tablespoons Homemade Taco Seasoning Mix or store-bought
- 3/4 cup diced onion
- 14.5 ounce can diced tomatoes, undrained (regular, fire-roasted, or fire-roasted garlic)
- 4.5 ounce can diced green chiles, undrained
- 1/2 cup chopped cilantro (optional)
For Serving
- Tortillas, corn or flour
- Vegetable oil (if frying tortillas)
- Toppings such as cheese, sour cream, tomatoes, lettuce, avocado, hot sauce, etc.
Instructions
- Prepare the slow cooker: Place the chicken breasts in the bottom of the slow cooker insert.
- Season the chicken: Sprinkle the taco seasoning evenly over the chicken breasts.
- Add vegetables: Top the seasoned chicken with diced onion, then pour the canned diced tomatoes (with juice) over the top, followed by the undrained diced green chiles. Do not stir.
- Cook the chicken: Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours until the chicken is cooked through and tender.
- Shred the chicken: Remove the lid and shred the chicken using two forks directly in the slow cooker.
- Add cilantro and mix: Stir in the chopped cilantro if using to combine evenly.
- Serve: Spoon the shredded chicken mixture onto tortillas or into burrito bowls and add your favorite toppings like cheese, sour cream, tomatoes, lettuce, avocado, or hot sauce. The chicken also works great in enchiladas or nachos.
Notes
- This recipe yields approximately 7 cups of cooked shredded chicken.
- Nutrition values provided are for the chicken mixture only, excluding toppings or tortillas.
- To prepare soft tacos, toast flour tortillas in a dry skillet over medium heat for about 30 seconds per side until warm and lightly toasted.
- For crispy tacos, heat vegetable oil in a frying pan over medium-high heat and fry corn tortillas about 1 minute per side. Drain on paper towels and blot excess oil.
- Leftovers can be refrigerated in an airtight container for 3 to 4 days.
- Freeze leftover shredded chicken in freezer-safe plastic bags for up to 3 months. Thaw in refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 50 g
- Cholesterol: 120 mg
