Description
This Crock-Pot Chicken Tacos recipe is an easy, flavorful slow cooker meal featuring tender shredded chicken simmered with taco seasoning, onions, diced tomatoes, and green chiles. Perfect for a hands-off dinner, the shredded chicken can be served on tortillas with your favorite toppings or used in enchiladas and nachos.
Ingredients
Scale
Chicken Taco Filling
- 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, undrained (regular, fire-roasted, or fire-roasted garlic)
- 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. Evenly sprinkle the taco seasoning over the chicken.
- Add ingredients: 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 the ingredients.
- 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 fully cooked 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 corn or flour tortillas with your choice of toppings such as cheese, sour cream, tomatoes, lettuce, avocado, or hot sauce. It also works great in enchiladas and nachos.
- Optional - Prepare tortillas: For soft tacos, toast flour tortillas in a dry skillet over medium heat for about 30 seconds per side until warm and slightly toasted. For crispy tacos, heat vegetable oil in a small frying pan over medium-high heat and fry corn tortillas about 1 minute per side, then drain on paper towels and blot excess oil before serving.
Notes
- This recipe yields approximately 7 cups of cooked shredded chicken.
- Nutrition values are based on the chicken filling only, excluding tortillas and toppings.
- Leftover chicken can be refrigerated in an airtight container for 3 to 4 days.
- For freezing, store shredded chicken in freezer-safe plastic bags, press out air, seal, and freeze flat for up to 3 months. Thaw in refrigerator before reheating.
- For softer tacos, warm tortillas gently; for crispy tacos, fry tortillas in hot oil until golden and drain excess oil before serving.
Nutrition
- Serving Size: 1 cup shredded chicken
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
