Savory Crockpot Chicken Tacos for Effortless Weeknight Meals

Crockpot Chicken Tacos are a delicious and convenient weeknight meal packed with flavor and protein.

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Prep Time 15

Cook Time 6

Final Cooking Phase 1

Total Time 7 15

Servings: 6 tacos

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 lbs Chicken Breasts Thighs can add extra richness if desired.

For the Vegetables

1 each Yellow Onion Finely chopped; white or red onions work as great substitutes.
4 cloves Garlic Minced; garlic powder can be used if fresh isn’t available.

For the Sauce

16 oz Chunky Salsa Choose mild or spicy according to your preference.
1/2 each Lime Juice Adds acidity to balance the dish; lemon juice is a good alternative.
2 tsp Paprika Smoked paprika can enhance the taste.
2 tsp Ground Cumin Essential for that taco flavor!
1/4 tsp Chili Powder Adjust based on your heat preference.
1/2 tsp Ground Coriander No substitute recommended.
1/2 tsp Sea Salt Enhances the overall flavor.
1/4 tsp Black Pepper Adds a subtle kick.

For the Tacos

12 each Tortillas Mission Carb Balance or other options that suit your diet.
2 each Mashed Avocados Guacamole works beautifully, too.
4 tbsp Sour Cream Swap with Greek yogurt for a healthier twist.
1 each Lime Sliced, for a fresh garnish.
1/4 cup Fresh Cilantro Chopped, adds a burst of freshness.

Equipment

Slow Cooker

Method

Step-by-Step Instructions for Crockpot Chicken Tacos

Prepare the Chicken: Begin by placing 2 pounds of chicken breasts in the bottom of your slow cooker. Spread evenly.
Mix the Ingredients: Add the finely chopped yellow onion, minced garlic, and chunky salsa. Sprinkle lime juice, paprika, ground cumin, chili powder, ground coriander, sea salt, and black pepper into the slow cooker and mix thoroughly.
Cook the Chicken: Cover the slow cooker and set to cook on high for 3 hours or low for 6 hours.
Shred the Chicken: Once cooked, shred the chicken with two forks inside the slow cooker and mix back into the sauce.
Final Cooking Phase: For a thicker consistency, cook uncovered for an additional hour, leaving the lid slightly ajar.
Toast the Tortillas: Heat tortillas on a stove or in an air fryer for about 20-30 seconds per side.
Assemble the Tacos: Take a warm tortilla and fill it with shredded chicken, topped with mashed avocados, sour cream, fresh lime slices, and cilantro.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 21gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Ensure to trim excess fat from chicken and consider different salsa varieties for unique flavors.

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