Easy Crockpot Chicken Tacos Recipe with 5 Fresh Flavorful Toppings
Tender chicken slowly simmered with smoky spices in the crockpot, paired with fresh, bright toppings for a quick and flavorful taco meal perfect for busy weeknights or casual get-togethers.
- Prep Time: 10 minutes
- Cook Time: 4 hours (low) or 2 hours (high)
- Total Time: 4 hours 10 minutes (low) or 2 hours 10 minutes (high)
- Yield: 8 servings (about 2 tacos per serving) 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup chicken broth or stock
- 1 packet (about 1 oz) taco seasoning mix
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 cup diced fresh tomatoes or pico de gallo
- 1 ripe avocado, sliced or mashed
- ½ cup chopped fresh cilantro
- 1 cup shredded lettuce or cabbage
- ½ cup shredded cheese (cheddar, Monterey Jack, or your favorite)
- Fresh lime wedges
- 8 small corn or flour tortillas
- Sour cream or Greek yogurt (optional)
Instructions
- Pat the chicken dry with paper towels, then place it in a mixing bowl. Add the taco seasoning, minced garlic, diced onion, and olive oil. Toss to coat the chicken evenly.
- Pour the chicken mixture into the crockpot. Add the chicken broth around the edges to keep the seasoning from washing away. Do not stir once it’s in.
- Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken is tender and easy to shred.
- Using two forks, shred the chicken directly in the crockpot. Stir it into the juices to soak up the flavors. If there’s too much liquid, remove the lid and cook on high for 15-20 minutes to thicken.
- Warm the tortillas in a dry skillet or wrap in foil and heat in the oven at 350°F for 5-7 minutes.
- Dice tomatoes, slice avocado, chop cilantro, shred lettuce or cabbage, and slice lime wedges. Arrange these toppings in small bowls for easy assembly.
- Spoon the shredded chicken onto warm tortillas, add fresh toppings, sprinkle with cheese, and add a dollop of sour cream or Greek yogurt. Finish with a squeeze of lime.
Notes
Use chicken thighs for juicier meat. Avoid lifting the crockpot lid frequently to maintain heat. Shred chicken while hot for easier shredding and better flavor absorption. For low-carb, use lettuce wraps instead of tortillas. For dairy-free, substitute sour cream with coconut yogurt.
Nutrition
- Serving Size: About 2 tacos
- Calories: 300350
- Sugar: 3
- Sodium: 600
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 4
- Protein: 30
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