Crockpot Chicken Tacos Recipe
This Crockpot Chicken Tacos recipe is an easy and flavorful way to prepare tender, juicy chicken perfect for taco night. Using a slow cooker allows the chicken to cook gently with taco seasoning and Rotel tomatoes, resulting in a deliciously seasoned filling that can be shredded and served with your favorite Mexican-inspired toppings. Ideal for busy days, this recipe requires minimal prep and delivers maximum taste.
- Prep Time: 10 minutes
- Cook Time: 3 to 4 hours on high or 7 to 8 hours on low
- Total Time: 3 hours 10 minutes (high) or 7 hours 10 minutes (low)
- Yield: Approximately 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Chicken and Seasoning
- 1.5 pounds boneless, skinless chicken breasts (or thighs)
- 1 (1 oz) packet taco seasoning
- 1 (10 oz) can Rotel, strained to remove excess juice
- Juice of 1 lime
For Serving
- Flour tortillas (or corn tortillas)
- Pico de Gallo
- Guacamole (or sliced avocado)
- Sour cream (or Mexican crema)
- Lime wedges
- Cilantro
- Cheese
Instructions
- Prepare the Crockpot: Spray a 6 or 7 quart crockpot with non-stick cooking spray to prevent sticking and make cleanup easier.
- Add Chicken and Seasoning: Lay the chicken breasts flat at the bottom of the crockpot. Sprinkle the taco seasoning evenly over the chicken. Pour the strained Rotel tomatoes on top followed by the juice of one lime.
- Cook the Chicken: Place the lid on the crockpot and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until the chicken is fully cooked and tender enough to shred easily with a fork.
- Shred the Chicken: Drain the liquid from the crockpot, leaving about half a cup of juices to keep the chicken moist. Use two forks to shred the chicken directly in the crockpot.
- Warm the Tortillas and Serve: Warm tortillas on the stovetop in a dry skillet or wrapped in a damp paper towel in the microwave. Fill each tortilla with shredded chicken and your favorite toppings such as pico de gallo, guacamole, sour cream, cheese, cilantro, and a squeeze of fresh lime.
Notes
- Use chicken thighs instead of breasts for juicier, more flavorful meat.
- Straining the Rotel tomatoes removes excess liquid to prevent soggy tacos.
- Keep about half a cup of cooking liquid when shredding to retain moisture and flavor.
- Warm tortillas properly to prevent cracking and enhance texture.
- Customize toppings according to preference for a tailor-made taco experience.
Keywords: Crockpot chicken tacos, slow cooker chicken tacos, easy chicken tacos, shredded chicken tacos, taco recipe, Mexican chicken tacos
Find it online: https://foodbylina.com/crockpot-chicken-tacos-recipe/
