Description
These Crockpot Chicken Tacos are an effortless and delicious meal, perfect for busy weeknights. With minimal preparation, you’ll have tender, flavorful chicken ready to be served with your favorite taco toppings.
Ingredients
Units
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup salsa (choose your preferred level of spiciness)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 1/2 cup low-sodium chicken broth
Instructions
- Prepare the Slow Cooker: Place the chicken breasts at the bottom of your slow cooker.
- Add Seasonings: In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Sprinkle this seasoning blend evenly over the chicken breasts.
- Add Liquids: Pour the salsa and chicken broth over the seasoned chicken. Drizzle the lime juice on top.
- Cook: Cover the slow cooker and cook on low for 4-6 hours, or until the chicken is tender and easily shredded.
- Shred Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine with the remaining juices.
- Serve: Warm the corn tortillas and fill them with the shredded chicken. Top with shredded lettuce, diced tomatoes, sliced avocado, chopped cilantro, and a dollop of Greek yogurt or sour cream, if desired. Serve with lime wedges on the side.
Notes
- For a spicier kick, use a hot salsa or add a pinch of cayenne pepper to the seasoning mix.
- This chicken also works well in burritos, quesadillas, or over a salad for a low-carb option.