crockpot chicken tacos

Crockpot Chicken Tacos are an easy and delicious dinner that only takes 5 minutes to prepare! Mexican shredded chicken is delicious served in tortillas, over rice or on top of a salad, and is a great way to meal prep chicken for the week!

Crockpot Chicken Tacos (Mexican Chicken)

chicken breasts

oz salsa

lime juice

tsp cumin

paprika

¼ tsp chili powder

½ tsp ground coriander

tsp sea salt

tsp black pepper

For serving: tortillas (sour cream, cheese, guacamole, chopped fresh cilantro)

In the container of a slow cooker, add salsa, lime juice and seasonings. Stir to combine.

Add chicken breasts and stir to ensure they are covered with the salsa mixture.

Cover and cook on high for 3 hours or low for 6 hours, until the chicken is tender and easily shredded.

Shred chicken with two forks in the slow cooker and stir it into the salsa mixture.

Cook for an additional 1 hour with the lid slightly ajar (to let moisture escape).

Serve in tortillas with your favorite taco toppings!

https://embed.mediavine.com/videos/owry6pjhcfcokaaiwzv3

Taco nights just got easier!  These Crockpot Chicken Tacos are such a snap to put together and always come out amazing!

Crock Pot Chicken Tacos

chicken breast

salsa

canned diced tomatoes with chiles (drained

taco seasoning

onion (diced)

Combine salsa, canned tomatoes, and taco seasoning.

Place onions &amp; chicken in the slow cooker and top with tomato mixture.

Cook on low 7-8 hours or high 3-4 hours.

Remove chicken from slow cooker and shred. Return to slow cooker and stir in juices.

Serve in taco shells, on salads, pizzas or in bowls over rice!

Simple, perfect Crockpot chicken tacos topped with an easy and flavorful avocado-cilantro sauce. Awesome for a weeknight dinner or for a crowd.

Crockpot Chicken Tacos with Avocado-Cilantro Sauce

salt (if your taco seasoning doesn't contain it)

avocado

jalapeno

cilantro leaves

water

garlic (peeled)

white vinegar

salt (to taste)

tortillas (flour

queso fresco (crumbled)

red onion (diced)

fresh cilantro (chopped)

avocado (sliced or diced)

In a Crockpot, combine all ingredients and stir. Don't add water. Cover. Cook on low for 5 to 6 hours, or cook on high for 3-3 1/2 hours.

Shred the chicken breasts with a hand mixer or with two forks. Return the shredded chicken to the Crockpot if you shredded it by hand. See Note for more detail.

Stir shredded chicken together with the sauce. Cook uncovered on high 30 minutes or on low 60 minutes.

Make the avocado-cilantro sauce: combine all ingredients in a food processor or blender and process until very smooth with additional salt to taste.

Heat tortillas. By microwave: wrap all tortillas in a couple of very lightly damp paper towels and microwave about 20 seconds or until warm. By skillet: heat a medium or large skillet, preferably cast iron, over medium heat until warm. Working one at a time, add a tortilla and cook until light brown spots appear on the bottom side, about 15 seconds. Flip and repeat, cooking about 15 seconds. Repeat with remaining tortillas, covering in a clean kitchen towel to keep warm.

Make tacos: use tongs to portion shredded chicken into warm tortillas. Drizzle avocado-cilantro sauce over. See Note for drizzle suggestions. Top with crumbled queso fresco or shredded cheese, chopped red onions, or other toppings, as desired.

These easy Crockpot Chicken Tacos are a delicious and healthy meal that the whole family will love! For a quicker meal, make it in the Instant Pot!

Slow Cooker Chicken Tacos

low-sodium chicken broth (*

Italian Salad dressing (* or salsa)

chili powder

onion powder

garlic powder

cumin

salt and black pepper (, to taste)

Place chicken breasts in your slow cooker.&nbsp;

In a small bowl whisk together the remaining ingredients and pour them over the chicken in the slow cooker.&nbsp;

Cover and cook on HIGH for 2 1/2 hours or LOW for about 5 hours.&nbsp;

Shred the chicken. Cook for 30 more minutes.

Serve chicken with tacos, enchiladas, quesadillas, tostadas, burritos, taco salads etc.

For the Slow Cooker:

I like to use 1 cup of salsa instead of chicken broth and Italian dressing for the instant pot because I think the flavor holds up better under pressure. But either way will work!&nbsp;

Season the chicken with spices and place in the bottom of the instant pot. Cover with lime juice and salsa (or broth and Italian dressing). Cook on Manual (High Pressure) for 8 minutes. Quick release the pressure and carefully remove the lid.&nbsp;

Shred chicken, and serve in tortillas, with desired toppings.&nbsp;

For the Instant Pot:

https://content.jwplatform.com/videos/gcVpcn7C.mp4

This Slow Cooker Chicken Tacos recipe is healthy and an easy solution to weeknight night dinner. You can also make this recipe in the Instant Pot!

Salsa Verde Chicken Tacos in the Crockpot are an easy taco tuesday dinner recipe! If you&#x27;ve got a few busy weeknights ahead, these crockpot shredded chicken tacos are a great option for you.

Salsa Verde Chicken Tacos in the Crockpot

salsa verde (divided)

chicken broth

garlic salt

cilantro

8-10 tortillas (corn flour

red onion

cotija cheese (or queso fresco)

lime wedges

Whisk together 1 cup salsa verde, chicken broth and garlic salt in crockpot. Add chicken breasts and cook for 4 hours on high or 8 hours on low.

Remove chicken from crockpot and discard remaining liquid. Shred chicken with two forks and place in a medium bowl. Add remaining 2 cups salsa verde and chopped cilantro to chicken. Mix to combine.

Fill tortillas with a scoop of chicken, a few slices of red onion, a healthy scoop of crumbled cotija cheese and a squeeze of lime! Or you can serve it with rice, black beans, and pan fried plantains.

A super easy and delicious Crock Pot Mexican chicken recipe that works well for tacos, casseroles, salads, soup, burritos, enchiladas, rice bowls, and more!

Crockpot Mexican Chicken {Crockpot Chicken Tacos}

(14.5 oz) can fire-roasted diced tomatoes, not drained

(4 oz) can diced green chiles, not drained

onion ((I use frozen diced onion

chicken breasts chicken thighs

Place ½ of the tomatoes, half of the chilies, and half of the onion in the bottom of a slow cooker. Place chicken on top.

Sprinkle taco seasoning over chicken. Add remaining tomatoes, chilies, and onion on top of chicken.

Cook on LOW for 4-6 hours or on HIGH for 2-3 hours.

Remove the chicken to a cutting board and use two forks to shred the meat. Stir the shredded chicken back into the sauce and cook for a few more minutes, until warmed through.

Place ½ of the tomatoes, half of the chilies, and half of the onion in the bottom of an Instant Pot or pressure cooker. Place chicken on top.

Secure the lid on the pot. Close the pressure-release valve.

Select “Poultry” or “Manual” setting. Set the time to 8 minutes for fresh chicken breasts, or 13 minutes for frozen chicken breasts. (These times are for typical 6-8 ounce chicken breasts. If yours are larger, add a couple of minutes.)

When done, let the pressure naturally release for at least 5 minutes. After that, you can turn the valve to "vent" for quick release if you're in a hurry, or continue natural release.

Remove chicken to a cutting board; shred with two forks.

Return chicken to pot, stir, and serve.

WE had this tonight the only thing I changed was I used homemade taco seasoning due to sodium restrictions and added a ton of crushed red peppers.  It was great! The only reason I am giving it 4/5 stars is because of the insane amount of sodium per serving.  My husband had it in tacos and I ate it as a soup and it was TASTY

As a bachelor, I always look for recipes that are simple to prepare and easy to cook. I have used this recipe as a base to create all sorts of things, and I just wanted to take the time to thank you sincerely. I've taken a look just now at the other Instant Pot recipes you have on the site, and the Root Beer Chicken looks like it's right up my alley - I'll be trying that one next! Meal prep is simple and easy with recipes like these and make my life much easier. Thank you very much!

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The most viewed crockpot chicken tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine