Description
A simple and flavorful slow cooker chicken taco recipe paired with a smooth, tangy avocado crema that makes dinner effortless and delicious.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup salsa verde or your favorite mild salsa
- 1 packet (1 oz) taco seasoning mix
- 1/2 cup chicken broth or water
- 1 ripe avocado, peeled and pitted
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- 1 small garlic clove, minced
- Salt and pepper, to taste
- 8–10 small corn or flour tortillas
- Fresh cilantro leaves, chopped (optional)
- Diced red onion or pickled onions (optional)
- Shredded cheese or crumbled queso fresco (optional)
Instructions
- Step: Place the chicken breasts or thighs in the slow cooker. Sprinkle the taco seasoning evenly over the chicken.
- Step: Pour the salsa verde and chicken broth over the chicken, coating it but not submerging it in liquid.
- Step: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender enough to shred easily.
- Step: Shred the chicken directly in the crockpot using two forks or tongs. Stir to mix with the cooking juices.
- Step: Blend the avocado, sour cream (or Greek yogurt), lime juice, minced garlic, salt, and pepper in a blender or food processor until smooth. Adjust seasoning as needed.
- Step: Warm the tortillas in a dry skillet over medium heat for 30 seconds per side or microwave wrapped in a damp paper towel for about 20 seconds.
- Step: Assemble tacos by spooning shredded chicken onto tortillas and topping with avocado crema, cilantro, diced onion, and cheese if desired.
Notes
Use chicken thighs for juiciness. Avoid overcooking chicken breasts to prevent dryness. Make avocado crema fresh before serving to avoid browning. If short on time, prep in the morning and let cook all day. Warm tortillas just before serving to keep them flexible. Leftover chicken can be refrigerated for up to 3 days or frozen for 2 months; keep avocado crema separate and consume within 24 hours.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos with avocado
- Calories: 375 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: crockpot chicken tacos, slow cooker chicken tacos, avocado crema, easy dinner, weeknight meal, Mexican tacos, healthy tacos