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Crockpot Chicken Tacos
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!
Prep Time
10 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 15 mins
Servings: 4 servings
Calories: 302 kcal
Course:
Main Course , Dinner
Cuisine:
Mexican
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.
Cup of Yum
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
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
% 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.