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crockpot chicken tacos Recipe

Crockpot Chicken Tacos

Enjoy tender, flavorful chicken tacos with minimal effort using your crockpot. Perfect for busy days, this recipe delivers delicious, juicy chicken with the perfect blend of spices, ready to be shredded and served in warm tortillas. Ideal for family dinners or gatherings.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 600 grams boneless, skinless chicken breasts About 4 medium pieces.
  • 240 ml salsa Mild or medium, depending on preference.
  • 30 grams taco seasoning mix One packet.
  • 120 ml chicken broth
  • 100 grams small onion, finely chopped About one small onion.
  • 2 cloves garlic, minced
  • 8 pieces small corn or flour tortillas About 20 grams each.
  • 60 grams shredded cheddar cheese
  • 60 grams shredded lettuce
  • 60 grams chopped fresh tomatoes
  • 60 grams sour cream
  • 1 tablespoon olive oil For sautéing onion and garlic, optional.
  • Salt and pepper To taste.

Equipment

  • 1 Crockpot (slow cooker)
  • 2 Fork for shredding chicken
  • 1 Measuring spoons
  • 1 Tongs or spatula for handling tortillas and mixing

Method
 

  1. In a skillet over medium heat, warm olive oil. Sauté chopped onion and minced garlic for 2-3 minutes until fragrant.
  2. Place chicken breasts in the bottom of the crockpot.
  3. Add sautéed onion and garlic (if used), then sprinkle the taco seasoning evenly over the chicken.
  4. Pour salsa and chicken broth over the chicken.
  5. Stir gently to combine the ingredients, ensuring chicken breasts are coated.
  6. Cover and cook on high for 4 hours or on low for 6-7 hours, until chicken is very tender and can be easily shredded with a fork.
  7. Remove the chicken from the crockpot. Shred with two forks, then return the shredded chicken to the crockpot and stir to coat with the juices.
  8. Warm tortillas in a pan or microwave.
  9. Fill each tortilla with shredded chicken. Top with cheddar cheese, lettuce, tomatoes, and sour cream as desired.
  10. Serve immediately.

Notes

For extra flavor, add a squeeze of lime and some chopped cilantro before serving.
Adjust toppings to taste—try adding avocado, pickled jalapeños, or your favorite hot sauce.
Store leftover shredded chicken in an airtight container in the refrigerator for up to 3 days.
This recipe is easily doubled to serve a crowd; adjust ingredient quantities accordingly.