Slow Cooker
Crockpot Chicken Tacos
Description
Simple ingredients and 10 minutes of prep are all it tasks for this easy crockpot chicken tacos recipe. Salsa, spices, and lime juice make it the best!
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 (16-ounce) jar prepared salsa
- 2 teaspoons ground chili powder
- 1 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons freshly squeezed lime juice from about 1 lime, plus additional for serving
- ¼ cup chopped fresh cilantro plus additional for serving
- Whole wheat or corn tortillas for serving
- Toppings of choice: shredded cheddar cheese, avocado, shredded lettuce
Directions
- In the bottom of a slow cooker, stir together the salsa, chili powder, cumin, garlic powder, onion powder and lime juice.
- Add the chicken breast, turning it to coat it in the salsa mixture. Spoon some of the salsa over the top.
- Cover and slow cook the chicken on low until the chicken is cooked registers 165°F on an instant read thermometer, 2 to 3 hours (note that slow cooker models can vary; check at the 90 minute-mark to gauge progress).
- With two forks, shred the chicken directly in your slow cooker (or remove it to a plate to shred if that’s easier for you, then return to the slow cooker). Add the cilantro and stir to combine. Cover and let everything warm together for 5 minutes.
- Warm the tortillas, either wrapped in a damp towel in the microwave or by lightly charring them over a gas stove. Fill with the chicken and add your toppings of choice.
