Description
Delicious and easy Crock-Pot Chicken Tacos made with tender shredded chicken slow-cooked in a flavorful mix of tomatoes, green chiles, and taco seasoning. Perfect for a hands-off meal that is perfect for tacos, burrito bowls, enchiladas, or nachos.
Ingredients
Scale
Main 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 fire-roasted garlic tomatoes, undrained
- 4.5 ounce can diced green chiles, undrained
- ½ cup chopped cilantro, optional
For Serving
- Tortillas, corn or flour
- Vegetable oil, if frying tortillas
- Toppings like cheese, sour cream, tomatoes, lettuce, avocado, hot sauce, etc.
Instructions
- Prepare the slow cooker: Place the chicken breasts in the bottom of the slow cooker insert. Sprinkle the taco seasoning evenly over the chicken.
- Add vegetables: Top the chicken with the diced onion, then pour the undrained diced tomatoes over the top. Finally, add the undrained diced green chiles on top. Do not stir.
- Cook the chicken: Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours until the chicken is cooked through and tender.
- Shred the chicken: Remove the lid and shred the chicken with two forks directly in the slow cooker. Add the chopped cilantro and mix to combine thoroughly.
- Serve: Serve the shredded chicken on warmed tortillas or in burrito bowls. Add your favorite toppings such as cheese, sour cream, tomatoes, lettuce, avocado, and hot sauce. The chicken is also delicious used in enchiladas or nachos.
- Optional - Prepare tortillas for soft tacos: Toast flour tortillas in a dry skillet over medium heat about 30 seconds per side until warm and slightly toasted.
- Optional - Prepare tortillas for crispy tacos: Heat a generous amount of vegetable oil in a small frying pan over medium-high heat. When hot, carefully fry corn tortillas about 1 minute per side until crispy. Drain on paper towels and blot excess oil.
Notes
- This recipe yields approximately 7 cups of cooked shredded chicken.
- Nutrition values provided are based on the chicken mixture only, not including tortillas or toppings.
- To store leftovers, refrigerate in an airtight container for up to 3 to 4 days.
- For longer storage, freeze shredded chicken in a freezer-safe plastic bag, removing as much air as possible. Store flat and freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Use either fire-roasted or regular diced tomatoes based on your flavor preference.
- Adjust the amount of taco seasoning to taste for milder or spicier results.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 95 mg
