Crockpot Chicken Tacos
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Prep Time
10 mins
-
Cook Time
3 hrs 10 mins
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Total Time
3 hrs 15 mins
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Servings
4 servings
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Calories
302 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Crockpot Chicken Tacos
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Simple ingredients and 10 minutes of prep are all it tasks for this easy crockpot chicken tacos recipe. Salsa, spices, and lime juice make it the best!
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Ingredients
- 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 from about 1 lime, plus additional for serving
- ¼ cup chopped fresh cilantro plus additional for serving
- whole wheat or corn tortillas for serving
- Toppings of choice: shredded cheddar cheese, avocado, shredded lettuce
Instructions
- In the bottom of a slow cooker, stir together the salsa, chili powder, cumin, garlic powder, onion powder and lime juice.
- Add the chicken breast, turning it to coat it in the salsa mixture. Spoon some of the salsa over the top.
- 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 (note that slow cooker models can vary; check at the 90 minute-mark to gauge progress).
- With two forks, shred the chicken directly in your slow cooker (or remove it to a plate to shred if that’s easier for you, then return to the slow cooker). Add the cilantro and stir to combine. Cover and let everything warm together for 5 minutes.
- 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
- TO STORE: Refrigerate leftover crockpot shredded chicken taco filling in an airtight storage container for up to 4 days.
- TO REHEAT: Gently heat the chicken in the microwave until warmed through.
- TO FREEZE: Freeze the chicken filling in an airtight, freezer-safe storage container for up to 3 months. Thaw in the refrigerator, then reheat in the microwave.
- TO STORE: Refrigerate leftover crockpot shredded chicken taco filling in an airtight storage container for up to 4 days.
- TO REHEAT: Gently heat the chicken in the microwave until warmed through.
- TO FREEZE: Freeze the chicken filling in an airtight, freezer-safe storage container for up to 3 months. Thaw in the refrigerator, then reheat in the microwave.
- Nutritional information is for the shredded chicken filling only.
Nutrition Information
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Serving
1(of 4)
Calories
302kcal
(15%)
Carbohydrates
10g
(3%)
Protein
50g
(100%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.03g
Cholesterol
145mg
(48%)
Potassium
1188mg
(34%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
986IU
(20%)
Vitamin C
8mg
(9%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 302kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 50g | 100% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Potassium | 1188mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 986IU | 20% |
| Vitamin C | 8mg | 9% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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