Description
Crock pot chicken tacos feature tender, slow-cooked shredded chicken simmered in salsa, taco seasoning, and green chilies ready to serve in warm tortillas with your favorite toppings. Effortless, gluten-free adaptable, and perfect for weeknights or parties.
Ingredients
– 2 lbs boneless, skinless chicken breasts (or thighs)
– 16 oz (2 cups) salsa (mild, medium, or hot)
– 1.5 oz (1 packet) taco seasoning
– 1 tsp black pepper
– 4 oz (½ cup) diced green chilies
Instructions
- Place chicken breasts in a 6-quart slow cooker.
- Pour salsa over the chicken.
- Sprinkle taco seasoning, black pepper, and green chilies evenly on top.
- Cover and cook on LOW for 7–8 hours or HIGH for 2½–3 hours, until chicken shreds easily.
- Remove chicken and shred with two forks.
- Stir shredded chicken back into the sauce to coat thoroughly.
- Serve in warm tortillas with toppings like shredded cheese, sour cream, guacamole, cilantro, or lime wedges.
Notes
– For kids or mild flavor: Use mild salsa and omit green chilies.
– Best texture: Cook on LOW—high heat can dry out the chicken.
– Shred while warm for easier handling and better sauce absorption.
– Gluten-free: Naturally GF—just verify taco seasoning and salsa labels.
– Low-carb option: Serve in lettuce wraps or over cauliflower rice.
– Vegan adaptation: Use jackfruit or soy curls, GF vegan taco seasoning, and dairy-free toppings.
- Prep Time: 5 minutes
- Cook Time: 8 hours (on LOW) or 3 hours (on HIGH)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex / American
Nutrition
- Serving Size: ½ cup shredded chicken (without tortilla or toppings)
- Calories: ~160
- Sugar: 3g
- Sodium: 480mg (varies with salsa and seasoning)
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 70mg