Description

These Crockpot Chicken Tacos are tender, juicy, and bursting with flavor!
A true set-it-and-forget-it recipe, perfect for busy weeknights, parties, or family taco nights.

Ingredients

Scale

For the Chicken Tacos:

2 pounds chicken breasts, boneless and skinless
1 yellow onion, finely chopped
4 garlic cloves, minced
16 oz chunky salsa
½ lime, juiced
2 teaspoons paprika
2 teaspoons ground cumin
¼ teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon sea salt
¼ teaspoon black pepper
12 tortillas (Mission Carb Balance or preferred brand)

For the Toppings:

2 avocados, mashed
4 tablespoons sour cream
1 lime, sliced
Fresh cilantro, chopped

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Instructions

Step 1:
Add the chicken breasts to the slow cooker.

Step 2:
Top with the chopped onion, minced garlic, salsa, lime juice, and all the spices: paprika, cumin, chili powder, coriander, sea salt, and black pepper.

Step 3:
Use a spoon to mix everything gently, making sure the chicken is nicely coated in the salsa and seasoning mixture.

Step 4:
Cover the slow cooker.
Cook on high for 3 hours or on low for 6 hours, depending on your schedule.

Step 5:
Once the chicken is tender, shred it directly in the slow cooker using two forks.
Mix well to coat all the shredded chicken with the rich, flavorful sauce.

Step 6:
Leave the lid slightly ajar and cook for an additional 1 hour on low.
This allows the mixture to thicken and intensify in flavor.

Step 7:
While the chicken finishes, lightly toast your tortillas on the stovetop.
Do about 20-30 seconds per side in a dry pan or with a tiny bit of oil until warm and slightly golden.

Step 8:
To assemble, spoon the juicy shredded chicken onto a tortilla.
Top with mashed avocado, a dollop of sour cream, a squeeze of fresh lime, and a sprinkle of chopped cilantro.

Step 9:
Serve immediately and enjoy every flavorful, juicy bite!