Description
Effortless and flavorful crockpot chicken tacos perfect for gatherings and family meals.
Ingredients
Scale
- 1 (15-ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 3 garlic cloves, finely chopped
- 1 large onion, chopped
- 6 large (about 4 ½ pounds) boneless, skinless chicken breasts
- Flour tortillas
- Shredded iceberg lettuce
- Chopped tomato
- Shredded cheddar cheese
- Sour cream
- Salsa
Instructions
- In a 6- to 8-quart slow cooker, stir together the tomato sauce, chili powder, cumin, kosher salt, paprika, black pepper, garlic, and onion until fully combined.
- Place the chicken breasts into the slow cooker. Stir well to coat them completely in the sauce mixture.
- Cover and cook the chicken on low for 4 to 6 hours or on high for 2 to 3 hours until the internal temperature reaches 165°F.
- Remove the cooked chicken and transfer it to a cutting board. Let it cool slightly, then cut into bite-sized pieces or shred using two forks.
- Return the chopped chicken to the slow cooker. Stir to coat it evenly in the sauce and cook on low for another 15 minutes.
- Spoon the chicken into warm flour tortillas and top with shredded lettuce, chopped tomato, cheddar cheese, sour cream, and salsa. Serve immediately.
Notes
Feel free to substitute chicken for jackfruit for a vegan option or add toppings like cilantro for more flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg