Crock-Pot Chicken Tacos
Delicious Crock-Pot Chicken Tacos made with seasoned chicken breasts and paired with your favorite toppings.
Equipment
- Slow cooker
Ingredients
Chicken and Seasoning
- 3 pounds boneless skinless chicken breasts
- 3 tablespoons Homemade Taco Seasoning Mix or store-bought
- ¾ cup diced onion
- 14.5 ounce can diced tomatoes regular, fire-roasted, or fire-roasted garlic tomatoes, undrained
- 4.5 ounce can diced green chiles undrained
For Serving
- Tortillas corn or flour
- Vegetable oil if frying tortillas
- Toppings like cheese, sour cream, tomatoes, lettuce, avocado, hot sauce, etc.
Instructions
Cooking Instructions
- Place the chicken breasts in the bottom of the slow cooker insert. Sprinkle the taco seasoning evenly over the chicken. Top with the diced onion and then pour the tomatoes over the top. Finally, top with the undrained green chiles. Don't stir. Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours.
- Remove the lid from the slow cooker and shred the chicken with two forks. Add the cilantro and mix to combine.
Preparing Tortillas
- For soft tacos – Toast flour tortillas in a dry skillet over MEDIUM heat for about 30 seconds per side.
- For crispy tacos – Heat a generous amount of vegetable oil in a small frying pan over MEDIUM-HIGH heat. When the oil is good and hot (but not smoking) carefully add a corn tortilla. Cook about 1 minute per side then transfer to paper towels to drain.
Notes
This recipe yields approximately 7 cups of cooked shredded chicken. Nutrition values are based on chicken only.
Nutrition
Serving: 1cupCalories: 213kcalCarbohydrates: 4gProtein: 37gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 109mgSodium: 365mgPotassium: 771mgFiber: 1gSugar: 2gVitamin A: 234IUVitamin C: 14mgCalcium: 34mgIron: 1mg
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