Crock-Pot Chicken Tacos
This recipe for Crock-Pot Chicken Tacos creates incredibly tender, flavorful shredded chicken for easy tacos on a busy day. It's super versatile and works perfectly for a variety of Mexican entrees.
Servings: 8
Calories: 213kcal
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 regular, fire-roasted, or fire-roasted garlic tomatoes, undrained
- 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 like cheese, sour cream, tomatoes, lettuce, avocado, hot sauce, etc.
Instructions
- 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 and then pour the tomatoes over the top. Finally, top with the undrained green chiles. Don't stir. Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours.
- Remove the lid from the slow cooker and shred the chicken with two forks. Add the cilantro and mix to combine.
- Serve on tortillas or burrito bowls with the toppings of your choice. Also delicious in enchiladas and nachos!
Video
Notes
This recipe yields approximately 7 cups of cooked shredded chicken.
Nutrition values are based on chicken only.
To Prepare the Tortillas
- For soft tacos - Toast flour tortillas in a dry skillet over MEDIUM heat for about 30 seconds per side. Just long enough to get them slightly toasted and warm.
- For crispy tacos - Heat a generous amount of vegetable oil in a small frying pan over MEDIUM-HIGH heat. When the oil is good and hot (but not smoking) carefully add a corn tortilla. Cook about 1 minute per side then transfer to paper towels to drain. Blot the top of the tortilla with a paper towel to remove excess oil. Repeat with remaining tortillas.
- Refrigerate - Transfer the leftovers to an airtight container and refrigerate for up to 3 to 4 days.
- Freeze - I like to store the chicken in freezer-safe plastic storage bags to save freezer space. Press out as much air as possible, seal the bag, and freeze flat. Once frozen, bags can be stacked and kept frozen for up to 3 months. Thaw safely in the refrigerator before warming.
Nutrition
Calories: 213kcal | Carbohydrates: 4g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 365mg | Potassium: 771mg | Fiber: 1g | Sugar: 2g | Vitamin A: 234IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 1mg