Super easy and tasty, these Crockpot Chicken Tacos are great for a weeknight meal or any busy day. Full of flavor and ready for all your favorite toppings.
Our family loves tacos! Bring them on! Beef, shrimp or chicken. These shredded Crockpot Chicken Tacos are a family favorite, because they are so flavorful and everyone can put their own toppings on them. These tacos are a go to on those crazy nights where we are all eating at different times, but want a great warm meal. The best part is that there is very little prep time, just let the crockpot do its thing. Shredding the chicken only takes a minute or two because the chicken is so tender.
This recipe calls for diced tomatoes with green chilies. These can be found in the canned tomato section of the grocery store. If you can’t find them, you can use a can of diced tomatoes and a small, 4 oz can, of green chilies instead.
Let us help you on those crazy nights when time is limited and you need a quick and easy meal for your family. This recipe won’t disappoint!
Great Toppings for Tacos
- Queso: Roll up your taco and pour it over the top for some creamy, cheesy goodness.
- Shredded cheddar cheese: One of the most common toppings, shredded cheddar cheese elevates the flavors of meat and vegetables.
- Fresh salsa: A staple found in many Mexican dishes, salsa adds some spice and tons of flavor and texture.
- Guacamole: This creamy mixture is a combination of mashed avocados, onion, garlic, peppers, lime juice, salt and pepper. A delicious topping that you can add to the inside or outside of your taco!
- Habaneros: Years ago the habanero was listed as one of the world’s hottest chilis. However, in recent years, it has been displaced by hotter peppers. The habanero is categorized in the extra-hot zone on the Scoville heat scale, ranging from 100,000-350,000, just below the super-hot peppers. Cut them up and add some real heat!
- Tomatoes: Add a little juicy sweetness to your taco! Tomatoes also pair well with meats and other vegetables.
- Grilled onions and peppers: Both go well with tomatoes and other vegetables that you may add to your taco. The onions will add a light and sweet flavor while the green peppers will add a little grassy bitterness.
- Jalapeños: For those that like a little more milder spice, cut up some fresh jalapeños. Jalapeños range from 2,500 to 8,000 on the Scoville heat scale. Much milder than a habanero.
- Black, kidney or refried beans: What’s Mexican food without beans? Black beans, in particular, add an eye-catching, striking color to your dish.
- Corn: Adds a sweet, starchy, and crunchy taste to your taco.
- Shredded lettuce: Adds a little texture and crunchiness to your taco.
- Chillies: Chillies have a variety of flavors including smoky, spicy, earthy, sweet, and grassy. Depending on your mood, add some of your favorites!
- Sour cream: Adds a tart, creamy, cool taste to your taco.
- Hot sauce: A spicy condiment made from hot chili peppers that raises the heat intensity in your taco. Depending on the hot sauce, temperatures may range from mild to super-hot!
- Cilantro: Cilantro is a relative of parsley and is used as an herb or spice. Adding it to your taco will add a little fresh, citrusy flavor.
Try them all or just add your favorites! There’s no wrong way to build your taco!
Crockpot Chicken Tacos-Ingredients
Boneless skinless chicken breasts, diced tomatoes with green chillies, onion, oregano, garlic powder, chili powder, cumin, cayenne pepper, black pepper, and salt.
Crockpot Chicken Tacos-Instructions
- Add a tbsp of olive oil to a fry pan. Over medium heat, sear the chicken for 2 minutes per side. (This step is totally optional. It adds a little color to the chicken and locks in moistness as it cooks)
- Spray the crockpot with cooking spray.
- Add the chicken.
- Pour in the tomatoes and onion.
- Combine the oregano, garlic powder, chili powder, cumin, cayenne pepper, black pepper and salt, then pour over the top of the onions and tomatoes.
- Cook the chicken on high for 3-4 hours or low for 6-8 hours.
- Remove the chicken from the pot and put them into a bowl or on a large plate. Using two forks, shred the chicken.
- Remove some of the liquid from the crockpot, about 1/2 cup. Then return the chicken to the crockpot.
- Serve on warm tortillas and add all your favorite toppings.
- Enjoy!
For more super easy dinners try:
Simple Air Fryer Shrimp with Sriracha Lime Sauce
Crockpot Chicken Tacos
Equipment
- 5 or 6 Quart Crockpot
Ingredients
- 2 lbs boneless skinless chicken breasts about 3-4
- 14 oz can of diced tomatoes with green chilies
- 1 med onion finely diced
- 1/2 tbsp oregano
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp salt
Instructions
- Add a tbsp of olive oil to a fry pan. Over medium heat, sear the chicken for 2 minutes per side. (This step is totally optional. It adds a little color to the chicken and locks in moistness as it cooks).
- Spray the crockpot with cooking spray.
- Add the chicken.
- Drop in the tomatoes and onion.
- Combine the oregano, garlic powder, chili powder, cumin, cayenne pepper, black pepper and salt, then pour over the top of the onions and tomatoes.
- Cook the chicken on high for 3-4 hours or low for 6-8 hours.
- Remove the chicken from the crockpot and put it into a bowl or on a large plate. Using two forks, shred the chicken.
- Remove some of the liquid from the crockpot, about 1/2 cup. Then return the chicken to the crockpot.
- Serve on warm tortillas with all your favorite toppings.
- Enjoy!
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