Crockpot Chicken Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
8
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Calories
137 kcal
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Course
Main Course
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Cuisine
Mexican
Crockpot Chicken Tacos
Description
This Crockpot Chicken Tacos recipe combines lightly spiced chicken with aromatic herbs and chiles, cooked slowly until the meat becomes tender enough to shred effortlessly. The chicken breasts are seasoned with garlic powder, ancho and regular chili powders, onion powder, kosher salt, ground cumin, and Mexican oregano to build a nuanced flavor profile. Diced white onion and canned tomatoes with green chiles add moisture and subtle heat during cooking.
After slow cooking for several hours, the chicken is shredded directly in the crockpot, mixing with the spiced juices for maximum flavor retention. The result is juicy, tender taco meat with a balanced blend of spices and a hint of sweetness from the tomatoes.
These tacos are served in warmed corn or flour tortillas, allowing the fresh toppings – like chopped cilantro, crumbly cotija cheese, guacamole, and lime wedges – to add brightness and contrasting textures that complete the dish. This preparation works well for casual meals with minimal hands-on time.
While chicken breasts are called for, chicken thighs can be used instead for a richer texture. If ancho chili powder is not available, doubling standard chili powder provides a similar depth. The dish can be adapted to be more or less spicy according to seasoning amounts.
Ingredients
- 2 pounds chicken breast boneless, skinless
- 2 teaspoons garlic powder
- 1 ½ teaspoons ancho chili powder
- 1 ½ teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon cumin ground
- ½ teaspoon Mexican oregano
- ¼ medium onion diced, white
- 1 (14.5-ounce) can diced tomatoes with green chiles
For serving
- corn tortilla or flour tortillas
- cilantro chopped
- cotija cheese crumbled
- guacamole
- lime wedges
Instructions
- Add the chicken breasts into the slow cooker and season with the garlic powder, ancho chili powder, chili powder, onion powder, salt, cumin, and oregano.
- Add the diced onion and can of diced tomatoes on top.
- Cover and cook on low for 6 hours or on high for 4 hours until the chicken is fall-apart tender.
- Shred the chicken with two forks in the slow cooker and stir together with all the juices.
- Serve in warmed corn or flour tortillas tacos, burritos, or nachos.
Notes
- Chicken thighs can replace breasts for a juicier, richer texture.
- If ancho chili powder is unavailable, double the regular chili powder quantity to maintain flavor depth.
- Serve immediately after shredding for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 137kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 24g | 48% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 436mg | 18% |
| Potassium | 455mg | 10% |
| Fiber | 0.5g | 2% |
| Sugar | 0.2g | 0% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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