Slow Cooker Cilantro Lime Chicken Tacos
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
8 servings
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Calories
154 kcal
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Cilantro Lime Chicken Tacos
Description
The Slow Cooker Cilantro Lime Chicken Tacos recipe combines chicken breast with taco seasoning, salsa, chopped cilantro, and lime juice in a slow cooker. Cooking the chicken on high for about four hours or low for 6-7 hours results in meat that is tender enough to shred easily. After shredding, the chicken is moistened with the remaining cooking juices for added flavor and juiciness. The use of fresh cilantro and lime juice provides bright accents that complement the savory seasoning and tomato-based salsa.
The shredded chicken then serves as a filling for tacos, which can be customized with a variety of common toppings such as shredded lettuce, diced tomatoes, avocado, cheese, and sour cream. These toppings add layers of texture and flavor, adapting easily to personal preferences.
This recipe includes notes for alternative cooking methods using an Instant Pot, options with chicken thighs, considerations for frozen chicken, and ensuring gluten-free seasoning choices. Leftover chicken can be frozen in individual portions for later use, allowing for convenient meal prep. Serving suggestions also mention using the chicken as a base for burrito bowls or salads, expanding its versatility beyond tacos.
Ingredients
- 2 pounds chicken breast fresh or frozen, skinless, boneless
- 1 taco seasoning mix I use low sodium, packet
- 1 salsa use your favorite; I used a local Texas brand, 16 oz jar
- 1/3 cup cilantro chopped, fresh
- lime juice from two limes
Instructions
- Place chicken breasts in the bottom of your slow cooker. Sprinkle taco seasoning over the top, then cover with salsa, lime juice, and cilantro.
- Place lid on top and cook for four hours on high, or 6-7 hours on low. Remove chicken from crockpot to a separate bowl and shred with two forks. Moisten chicken with small amounts of juice left over from the crockpot until you get the amount of moisture that you like. I used about 1/2 - 3/4 cup juice.
- Serve with taco shells or tortillas, adding on your favorite toppings. I like to use shredded lettuce, diced tomatoes, diced avocado, cheese, sour cream, and even a drizzle of ranch dressing. Enjoy!
Notes
- You can prepare this recipe in the Instant Pot by adding 1/2 cup chicken broth with the ingredients and cooking on high pressure for 10 minutes followed by a natural release.
- Chicken thighs can be used instead of breasts, keeping the same cook times.
- Frozen chicken can be cooked in the slow cooker with extended time or in the Instant Pot with longer pressure cooking and release.
- Choose gluten-free taco seasoning to keep the dish gluten-free, or make your own seasoning blend.
- Freeze leftover shredded chicken in airtight bags for up to 3 months; thaw overnight before reheating.
- The chicken works well in tacos, burrito bowls, or over salad greens for varied meal options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 24g | 48% |
| Fat | 3g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 817mg | 34% |
| Potassium | 589mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 685IU | 14% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 23mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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