Description
Crockpot chicken tacos made easy—juicy, tender, and perfect for busy nights. Get the best slow cooker recipe that serves a crowd with no stress.
Ingredients
Scale
- 1 (15-ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 3 garlic cloves, finely chopped
- 1 large onion, chopped
- 6 large (about 4 ½ pounds) boneless, skinless chicken breasts
- Flour tortillas
- Shredded iceberg lettuce
- Chopped tomato
- Shredded cheddar cheese
- Sour cream
- Salsa
Instructions
- Step: In a 6- to 8-quart slow cooker, stir together the tomato sauce, chili powder, cumin, kosher salt, paprika, black pepper, garlic, and onion until fully combined.
- Step: Place the chicken breasts into the slow cooker. Stir well to coat them completely in the sauce mixture.
- Step: Cover and cook the chicken on low for 4 to 6 hours or on high for 2 to 3 hours, until the internal temperature reaches 165°F and the chicken is tender.
- Step: Remove the cooked chicken and transfer it to a cutting board. Let it cool slightly, then cut into bite-sized pieces or shred using two forks.
- Step: Return the chopped chicken to the slow cooker. Stir to coat it evenly in the sauce and cook on low for another 15 minutes.
- Step: Spoon the chicken into warm flour tortillas and top with shredded lettuce, chopped tomato, cheddar cheese, sour cream, and salsa. Serve immediately.
Notes
Store leftover filling in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a skillet or microwave.
- Prep Time: PT15M
- Cook Time: PT4H20M
- Category: dinner
- Method: slow cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: crockpot chicken tacos, slow cooker tacos, easy weeknight dinner, chicken recipes