Description
Chicken, jarred salsa and a few other simple ingredients come together to make these easy crockpot chicken tacos. Just 10 minutes of prep!
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 (16-ounce) jar prepared salsa
- 2 teaspoons ground chili powder
- 1 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons freshly squeezed lime juice
- ¼ cup chopped fresh cilantro
- Whole wheat or corn tortillas
- Shredded cheddar cheese, avocado, and shredded lettuce for toppings
Instructions
- Mix: In the bottom of a slow cooker, stir together the salsa, chili powder, cumin, garlic powder, onion powder and lime juice.
- Coat: Add the chicken breast, turning it to coat it in the salsa mixture. Spoon some of the salsa over the top.
- Slow Cook: Cover and slow cook the chicken on low until the chicken is cooked registers 165°F on an instant read thermometer, 2 to 3 hours.
- Shred: With two forks, shred the chicken directly in your slow cooker. Add the cilantro and stir to combine. Cover and let everything warm together for 5 minutes.
- Assemble: Warm the tortillas, either wrapped in a damp towel in the microwave or by lightly charring them over a gas stove. Fill with the chicken and add your toppings of choice.
Notes
Refrigerate leftover chicken taco filling in an airtight storage container for up to 4 days. Gently heat in the microwave to reheat. Freeze in an airtight, freezer-safe storage container for up to 3 months; thaw in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 3 hours 5 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 302 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.03 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 50 g
- Cholesterol: 145 mg
Keywords: crockpot chicken tacos, slow cooker chicken, Mexican dinner, easy chicken recipes