0 from 9 votes
Slow Cooker Chicken Tacos
Easy to make and even easier to eat, these Slow Cooker Chicken Tacos are the perfect dinner for any night of the week!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 people
Calories: 529 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the Chicken:
- 6 boneless skinless chicken thighs
- Kosher salt and freshly cracked black pepper to taste
- 2 tablespoon olive oil
- 1 cup salsa verde or green enchilada sauce
For the Tacos:
- 8 small tortillas corn or flour
- ½ cup corn sliced off the cob
- 1 avocado diced
- 1 cup salsa verde
- chopped white onion as needed
- cilantro as needed
- queso fresco optional
Instructions
- Season the chicken thighs with salt and pepper on both sides. Place a large skillet with olive oil over high heat and let the oil heat for a moment. Using a pair of tongs, add the chicken to the skillet and sear the chicken on both sides for 3 minutes each so that each side is golden brown.
- Stovetop: Add the Enchilada Sauce to the skillet and cover the skillet with a tight fitting lid. Reduce the heat to medium and let the chicken cook for 25-30 minutes. After 20 minutes, using a pair of tongs, flip the chicken over to the over side and continue to cook for another 10 minutes. Turn the heat off and using 2 forks, shred the chicken and then use as needed.
- Slow Cooker or Instant Pot: Season the chicken thighs with salt and pepper on both sides. Turn a slow cooker or instant pot onto the saute setting. Add the olive oil and let the oil heat for a moment. Using a pair of tongs, add the chicken to the slow cooker or instant pot and sear the chicken on both sides for 3 minutes each so that each side is golden brown.Add the sauce/salsa on top, close the lid and make sure it's sealed. If using an instant pot, set it to poultry and then let it slowly release the pressure once done. Or slow cooker set it to low for 3-4 hours or high for 2-3 hours. Let the chicken cook and remove once done. Shred with 2 forks and serve as needed.
- To make the tacos: carefully char the tortillas over an open flame for 20-30 seconds to warm and blister. Arrange the tortillas on a clean surface. Place a small spoonful of the shredded chicken on top of each tortilla. Top each taco with toppings as desired. Add any additional toppings as needed. Serve immediately
Cup of Yum
Notes
- This chicken stores beautifully in an air tight container for up to 5 days. Freeze it for 3 months.
Nutrition Information
Calories
529kcal
(26%)
Carbohydrates
39g
(13%)
Protein
37g
(74%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Trans Fat
0.03g
Cholesterol
161mg
(54%)
Sodium
1010mg
(42%)
Potassium
1027mg
(29%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
872IU
(17%)
Vitamin C
10mg
(11%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 529
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 37g | 74% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 161mg | 54% |
| Sodium | 1010mg | 42% |
| Potassium | 1027mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 872IU | 17% |
| Vitamin C | 10mg | 11% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.