Description
A flavorful and easy Crock-Pot Chicken Tacos recipe featuring tender shredded chicken slow-cooked with homemade taco seasoning, diced onions, tomatoes, and green chiles. Perfect for quick and delicious Mexican-inspired meals served with your favorite toppings on warm tortillas.
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, regular, fire-roasted, or fire-roasted garlic tomatoes, undrained
- 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 like cheese, sour cream, tomatoes, lettuce, avocado, hot sauce, etc.
Instructions
- Add Ingredients to Slow Cooker: Place the chicken breasts in the bottom of the slow cooker insert. Sprinkle the taco seasoning evenly over the chicken. Top with the diced onion, then pour the undrained diced tomatoes over the top. Finally, add the undrained diced green chiles. Do not stir.
- Cook the Chicken: Cover the slow cooker and cook on LOW for 8 hours. If using HIGH, cook for 5 hours to ensure the chicken is tender and cooked through.
- Shred the Chicken: Remove the lid from the slow cooker and shred the chicken using two forks. Add the chopped cilantro and mix to combine evenly throughout the chicken.
- Prepare Tortillas (Optional): For soft tacos, toast flour tortillas in a dry skillet over medium heat for 30 seconds per side. For crispy tacos, heat vegetable oil in a small frying pan over medium-high heat and fry corn tortillas for 1 minute per side until crispy, then drain on paper towels.
- Assemble Tacos: Serve the shredded chicken on warm tortillas or in burrito bowls. Add your favorite toppings such as cheese, sour cream, tomatoes, lettuce, avocado, and hot sauce. Also great for enchiladas and nachos.
Notes
- This recipe yields approximately 7 cups of cooked shredded chicken.
- Nutrition values are based on the chicken mixture only, excluding tortillas and toppings.
- For soft tortillas, gently warm flour tortillas in a dry skillet to make them pliable.
- For crispy tortillas, fry corn tortillas in hot vegetable oil until golden and crispy; blot excess oil with paper towels.
- Refrigerate leftovers in an airtight container for 3 to 4 days.
- Freeze shredded chicken in freezer-safe bags pressed flat for up to 3 months; thaw in refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg
