Description
This easy Crockpot Chicken Tacos recipe features tender, flavorful chicken slow-cooked with diced fire roasted tomatoes, green chiles, and a blend of taco seasoning. Perfect for a hands-off meal, the shredded chicken is served in warm tortillas and topped with your favorite taco fixings like salsa, guacamole, and cheese for a simple, satisfying Mexican-inspired dish.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds boneless, skinless chicken breasts (chicken thighs also work)
- 1½ tablespoons taco seasoning (store-bought or homemade; approximately ¾ packet)
- ½ teaspoon kosher salt
Cooking Liquids and Vegetables
- 14.5 ounces diced fire roasted tomatoes (1 can)
- 4 ounces diced green chiles (1 can)
- ½ cup low-sodium chicken broth
Serving
- 12 corn tortillas (alternatively, flour or cassava tortillas)
- Taco fixings: salsa, pico de gallo, guacamole, lettuce, cheese, and/or sour cream
Instructions
- Season the Chicken: Rub the taco seasoning and kosher salt evenly over all sides of the chicken breasts to ensure the flavors penetrate the meat during cooking.
- Place Chicken in Crockpot: Arrange the seasoned chicken breasts in the bottom of the crockpot in a single layer for even cooking.
- Add Tomatoes, Chiles, and Broth: Pour the can of diced fire roasted tomatoes, diced green chiles, and the low-sodium chicken broth over the chicken, distributing evenly.
- Cook the Chicken: Cover the crockpot with its lid and cook on high for 4 to 6 hours or on low for 6 to 8 hours, until the chicken is tender and easily shreddable.
- Shred the Chicken: Remove the cooked chicken breasts from the crockpot and shred them using two forks or a stand mixer, then return shredded chicken to the crockpot and stir to mix with the cooking juices.
- Assemble and Serve Tacos: Warm the tortillas and fill them with the shredded chicken. Top with your favorite taco fixings such as salsa, pico de gallo, guacamole, lettuce, cheese, and sour cream for a customizable meal.
Notes
- Chicken thighs can be substituted for breasts for a richer, juicier taco filling.
- Use low-sodium chicken broth to control the saltiness of the dish.
- For a spicier taco, add extra diced green chiles or a dash of hot sauce.
- Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat the chicken gently on the stovetop or microwave with a splash of chicken broth to keep it moist.
