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Delicious and easy Crockpot Chicken Tacos are shown as the featured image for a recipe.

Crockpot Chicken Tacos Ultimate Recipe

This Crockpot Chicken Tacos recipe delivers flavorful and tender shredded chicken perfect for tacos. By using a combination of chicken broth, diced tomatoes, and a blend of spices, this recipe ensures a moist and delicious result every time, making it an easy and satisfying meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 - 2 lbs boneless, skinless chicken breasts
  • 1/2 cup chicken broth low sodium preferred
  • 1/2 cup chopped onion yellow or white
  • 1/4 cup chopped cilantro, plus more for garnish
  • 1 tablespoon lime juice
  • 1 jalapeño, seeded and minced optional
  • Corn or flour tortillas, as desired
  • Shredded cheese cheddar, Monterey Jack, or a Mexican blend
  • Shredded lettuce, as desired
  • Diced tomatoes, as desired
  • Sour cream or Greek yogurt, as desired
  • Guacamole or sliced avocado, as desired
  • Salsa, as desired
  • Non-stick cooking spray

Equipment

  • Slow Cooker (Crockpot)
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting board
  • Large bowl
  • Two forks
  • Can opener

Method
 

  1. Spray the inside of your slow cooker with non-stick cooking spray.
  2. In the slow cooker, place the chicken breasts.
  3. Top with diced tomatoes and green chilies (undrained), taco seasoning, chicken broth, onion, cilantro, lime juice, and jalapeño (if using).
  4. Cover and cook on low for 4-6 hours, or on high for 2-3 hours. The chicken is done when it is easily shredded with a fork.
  5. Remove the chicken breasts from the slow cooker and place them in a large bowl.
  6. Use two forks to shred the chicken.
  7. Return the shredded chicken to the slow cooker and stir to coat it in the sauce.
  8. Allow it to simmer for another 15-20 minutes to absorb the flavors.
  9. Warm the tortillas according to package directions.
  10. Fill each tortilla with the shredded chicken mixture and your desired toppings.
  11. Serve immediately and enjoy!

Notes

For best results, don't overcook the chicken. Check frequently and shred as soon as it's easily pulled apart with a fork. Simmering the shredded chicken in the sauce allows it to absorb more flavor. Store leftover chicken in an airtight container in the refrigerator for up to 3 days. You can customize the spice level by adjusting the amount of jalapeño or adding chili powder. For a homemade taco seasoning, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.