Description
This Crock-Pot Chicken Tacos recipe is an easy and flavorful slow cooker meal featuring tender shredded chicken simmered with taco seasoning, tomatoes, onions, and green chiles. Perfect for busy days, this recipe delivers delicious Mexican-inspired tacos ready to serve with your favorite toppings and tortillas.
Ingredients
Scale
Main Ingredients
- 3 pounds boneless skinless chicken breasts
- 3 heaping tablespoons Homemade Taco Seasoning Mix or store-bought
- ¾ 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
- ½ 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 boneless skinless chicken breasts in the bottom of the slow cooker insert. Sprinkle 3 heaping tablespoons of taco seasoning evenly over the chicken.
- Add Vegetables and Tomatoes: Top the chicken with ¾ cup diced onion, then pour a 14.5-ounce can of undrained diced tomatoes over everything. Finally, add a 4.5-ounce can of undrained diced green chiles on top. 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, allowing the chicken to become tender and flavorful.
- Shred the Chicken: Remove the lid, then shred the chicken directly in the slow cooker using two forks. Stir in ½ cup chopped cilantro if using, and mix to combine well.
- Prepare Tortillas and Serve: Serve the shredded chicken on warm tortillas or in burrito bowls topped with your choice of cheese, sour cream, tomatoes, lettuce, avocado, and hot sauce. You can also use the chicken for enchiladas or nachos.
- Optional - Toast or Fry Tortillas: For soft tacos, toast flour tortillas in a dry skillet over medium heat for about 30 seconds per side until warm. For crispy tacos, heat vegetable oil in a pan over medium-high heat and fry corn tortillas approximately 1 minute per side, then drain on paper towels.
Notes
- This recipe yields approximately 7 cups of cooked shredded chicken, suitable for 8 servings.
- Nutrition values are based on the chicken mixture only, excluding toppings and tortillas.
- To keep tortillas soft, warm them briefly in a dry skillet. For crispy tortillas, fry them in hot vegetable oil and drain excess oil with paper towels.
- Store leftovers in airtight containers in the refrigerator for up to 3-4 days or freeze in freezer-safe bags for up to 3 months. Thaw safely in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving (about 7 ounces shredded chicken)
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
