Description
Crock Pot Chicken Tacos are an easy and nutritious recipe that only takes 5 minutes to prepare! Mexican shredded chicken is delicious served in tortillas, over rice or on top of a salad, and is a great way to meal prep chicken for the week!
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 onion, finely diced
- 1 Tablespoon minced garlic
- 16 ounces salsa
- 1 teaspoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ¼ teaspoon chili powder
- ½ teaspoon ground coriander
- ¼ to ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Tortillas, sour cream, cheese, guacamole, and chopped fresh cilantro for serving
Instructions
- Step 1: In the container of a slow cooker, add onion, minced garlic, salsa, lime juice and seasonings. Stir to combine.
- Step 2: Add chicken breasts and stir to ensure they are covered with the salsa mixture.
- Step 3: Cover and cook on high for 3 hours or low for 6 hours, until the chicken is tender and easily shredded.
- Step 4: Shred chicken with two forks in the slow cooker and stir it into the salsa mixture.
- Step 5: Cook for an additional 1 hour with the lid slightly ajar (to let moisture escape).
- Step 6: Serve in tortillas with your favorite taco toppings!
Notes
Salsa: Use your favorite salsa. Onion & garlic: 1 teaspoon each of onion powder and garlic powder can be substituted. Heat: To increase heat, add more chili powder, a dash of cayenne, or diced jalapeños. Storage: Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 3 ounces
- Calories: 99 kcal
- Sugar: 2 g
- Sodium: 404 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 1 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 48 mg
Keywords: crockpot chicken tacos, mexican shredded chicken, slow cooker chicken, healthy meal prep