Description
This Crock-Pot Chicken Tacos recipe makes tender, juicy shredded chicken seasoned with homemade taco seasoning, onions, tomatoes, and green chiles. Perfect for tacos, burrito bowls, nachos, or enchiladas.
Ingredients
- 3 pounds boneless skinless chicken breasts
- 3 heaping tablespoons homemade taco seasoning mix (or store-bought)
- ¾ cup diced onion
- 14.5 ounce can diced tomatoes (regular, fire-roasted, or garlic, undrained)
- 4.5 ounce can diced green chiles (undrained)
- ½ cup chopped cilantro (optional)
- Tortillas, corn or flour
- Vegetable oil (if frying tortillas)
- Toppings: cheese, sour cream, tomatoes, lettuce, avocado, hot sauce
Instructions
1. Place chicken breasts in the bottom of the slow cooker insert.
2. Sprinkle taco seasoning evenly over the chicken.
3. Add diced onion and pour the tomatoes with juices over the top.
4. Top with the undrained green chiles, do not stir.
5. Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours.
6. Remove lid and shred chicken with two forks.
7. Stir in chopped cilantro for freshness.
8. Serve in tortillas or bowls with toppings of your choice.
Notes
This recipe yields approximately 7 cups of cooked shredded chicken.
For soft tacos, toast tortillas in a dry skillet until warm.
For crispy tacos, fry corn tortillas in vegetable oil until golden and crisp.
Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup shredded chicken
- Calories: 213
- Sugar: 2 g
- Sodium: 365 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 109 mg