Description
Crockpot Chicken Tacos have deep Mexican flavor. Get the easy recipe for shredded chicken with tomatoes, green chilies, and queso made in a slow cooker.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breast
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dry minced onions
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon oregano
- 29 ounces canned diced tomatoes
- 4 ounce can of diced green chilies
- 7 ounce can of chipotle peppers
- 15 ounce jar of salsa con queso
Instructions
- Step: Place the chicken in the crockpot in a single layer.
- Step: Combine chili powder, garlic powder, salt, cumin, smoked paprika, dry minced onions, cayenne pepper, and oregano in a small bowl and stir to combine.
- Step: Sprinkle seasoning over the chicken breasts.
- Step: Add the diced tomatoes, green chilies, and chipotle peppers to the crockpot.
- Step: Cook on high for 4 hours or on low for 8 hours.
- Step: Remove the chicken and place in a large bowl to shred using two forks.
- Step: Drain excess liquid from the crockpot, leaving a few tablespoons.
- Step: Return the shredded chicken to the crockpot and add the salsa con queso, stirring to combine.
- Step: Cook for an additional 15 to 20 minutes on low.
- Step: Serve on taco shells, tortilla chips, or on a bed of lettuce with your choice of toppings.
Notes
You can use chicken thighs if preferred. Fresh chopped onions (2 tablespoons) can be used instead of dry minced onions. The chipotle peppers are optional but highly recommended for flavor.
- Prep Time: PT10M
- Cook Time: PT360M
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 4 ounces
- Calories: 308 kcal
- Sugar: 7 g
- Sodium: 1575 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 112 mg
Keywords: crockpot, chicken tacos, slow cooker, mexican, shredded chicken, easy dinner