Description
Delicious and easy Crock-Pot Chicken Tacos made with tender shredded chicken cooked slowly in a flavorful blend of taco seasoning, tomatoes, onions, and green chiles. Perfect for a hands-off meal served in tortillas with your favorite toppings.
Ingredients
Scale
Main Ingredients
- 3 pounds boneless skinless chicken breasts
- 3 heaping tablespoons homemade taco seasoning mix or store-bought
- 3/4 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
- 1/2 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 Chicken: Place the chicken breasts in the bottom of the slow cooker insert. Sprinkle the taco seasoning evenly over the chicken. Add the diced onion on top, then pour the undrained diced tomatoes over everything. Finally, add the undrained green chiles on top without stirring.
- Cook the Chicken: Cover the slow cooker and cook on LOW for 8 hours to ensure tenderness and full flavor development.
- Shred the Chicken: Remove the lid and shred the chicken using two forks. Mix in the chopped cilantro to combine well with the seasoned chicken.
- Serve: Serve the shredded chicken on warm tortillas or in burrito bowls. Add your favorite toppings such as cheese, sour cream, tomatoes, lettuce, avocado, or hot sauce. It’s also great for enchiladas and nachos.
- Optional Tortilla Preparation – Soft Tacos: Toast flour tortillas in a dry skillet over medium heat for about 30 seconds per side until slightly toasted and warm.
- Optional Tortilla Preparation – Crispy Tacos: Heat generous vegetable oil in a small frying pan over medium-high heat. When oil is hot but not smoking, fry corn tortillas about 1 minute per side, drain on paper towels, blot excess oil, and repeat for remaining tortillas.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze in freezer-safe bags pressed flat for up to 3 months; thaw in refrigerator before reheating.
Notes
- This recipe yields approximately 7 cups of cooked shredded chicken, perfect for 8 servings.
- Nutrition values are calculated based on the chicken mixture only, excluding tortillas and toppings.
- You can substitute store-bought taco seasoning if you don’t have homemade mix.
- For softer tortillas, gently toast them instead of frying to reduce oil consumption.
- Leftovers freeze well and can be used in enchiladas, nachos, or burrito bowls.
- Adjust the amount of green chiles for desired heat level.
