Description
These Crockpot Chicken Tacos are an easy and flavorful slow cooker recipe featuring tender shredded chicken simmered in a zesty salsa and tomato mixture with taco seasoning. Perfect for quick weeknight dinners, you can serve the chicken in taco shells, salads, pizzas, or bowls over rice for a versatile Mexican-inspired meal.
Ingredients
Chicken and Vegetables
- 4 boneless skinless chicken breasts
- ½ onion, diced
Sauce
- 1 cup salsa
- 1 cup canned diced tomatoes with chilies (drained) or 1 can Rotel (10 ounces)
- 1 ounce taco seasoning (or 2 tablespoons homemade taco seasoning)
Instructions
- Prepare the sauce mixture: In a bowl, combine the salsa, canned diced tomatoes with chilies, and taco seasoning. Stir well to blend all the flavors together.
- Layer the ingredients in the slow cooker: Place the diced onions and chicken breasts at the bottom of the slow cooker. Pour the prepared tomato and salsa mixture evenly over the chicken and onions.
- Cook the chicken: Cover and cook on low heat for 7-8 hours or on high heat for 3-4 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred the chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine it with the cooking juices for extra flavor.
- Serve: Spoon the shredded chicken mixture into taco shells, over salads, on pizzas, or in bowls served with rice for a delicious meal.
Notes
- Use low sodium salsa and canned tomatoes to control salt content if desired.
- Homemade taco seasoning can be used to avoid preservatives and to adjust spice level.
- Chicken thighs can be substituted for breasts for a juicier result.
- For spicier tacos, consider adding chopped jalapeños or hot sauce.
- Leftover chicken mixture can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
