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This Crockpot Chicken Tacos recipe is perfect for beginner cooks and busy families. Enjoy the simplicity of slow-cooked shredded chicken paired with your favorite toppings for a meal everyone will love!
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Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 8
Why You’ll Love Making It
- Effortless Meal Prep: With just 10 minutes of prep, this dish allows you to focus on your day while the Crock-Pot does all the work.
- Versatile and Customizable: Use this shredded chicken for tacos, burritos, nachos, or salads. You can easily adjust the spice level to suit your family’s preferences.
- Family-Friendly: It’s a hit with adults and kids alike. Set up a taco bar for a fun, interactive dinner experience.
- Make-Ahead Magic: This recipe is freezer-friendly, meaning you can batch cook and save portions for later.
Ingredients
- 3 pounds boneless, skinless chicken breasts: Use fresh or thawed chicken for even cooking.
- 3 heaping tablespoons taco seasoning: Homemade is best for controlling spice levels, but store-bought works too. Try mild, medium, or spicy blends.
- ¾ cup diced onion: White, yellow, or red onions work well. For a milder flavor, opt for sweet onions.
- 14.5-ounce can diced tomatoes: Fire-roasted tomatoes add a smoky flavor, but any variety will do. Keep the juice for added moisture.
- 4.5-ounce can diced green chiles: Mild green chiles add flavor without too much heat. If you prefer more spice, substitute with hot green chiles.
- ½ cup chopped cilantro (optional): Fresh cilantro brightens the dish but can be omitted if you’re not a fan.
For Serving
- Tortillas: Choose corn or flour, depending on your preference. Frying tortillas adds a crispy texture.
- Toppings: Classic options include shredded cheese, sour cream, diced tomatoes, shredded lettuce, avocado, and hot sauce.
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Instructions
- Prepare the Crockpot:
Place the chicken breasts at the bottom of the Crockpot. Ensure they are spread out in a single layer for even cooking. - Layer the Ingredients:
Sprinkle the taco seasoning evenly over the chicken. Next, add the diced onions, spreading them evenly. Pour the entire can of diced tomatoes, including the juice, over the onions. Finally, add the green chiles on top without stirring. This layering ensures the chicken absorbs all the flavors as it cooks. - Cook:
- Low Setting: Cover and cook on LOW for 6-8 hours.
- High Setting: If you’re short on time, cook on HIGH for 4-5 hours. Avoid lifting the lid during cooking to maintain the temperature and moisture.
- Shred the Chicken:
Once the chicken is tender, remove the lid. Use two forks to shred the chicken directly in the Crock-Pot, ensuring it soaks up the flavorful juices. If using cilantro, stir it in at this stage for a fresh, herby note. - Prepare the Tortillas:
- For soft tacos, toast flour tortillas in a dry skillet over medium heat for about 30 seconds per side until warm and slightly golden.
- For crispy tacos, heat vegetable oil in a small pan over medium-high heat. Fry each tortilla for about 1 minute per side, then drain on paper towels.
- Assemble and Serve:
Serve the shredded chicken on warm tortillas. Add your favorite toppings like cheese, sour cream, lettuce, and avocado. This chicken is also fantastic for burrito bowls, nachos, or enchiladas.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work beautifully in this recipe and often result in juicier meat. The cooking time remains the same.
Can I make this recipe without a crockpot?
Absolutely! You can cook the ingredients in a Dutch oven or large pot on the stovetop over low heat for 2-3 hours. Alternatively, bake the dish in a covered casserole dish at 300°F for about 2 hours.
