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Crockpot Chicken Tacos Recipe

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3.8 from 69 reviews

This Crockpot Chicken Tacos recipe offers a flavorful, easy, and hands-off way to prepare tender shredded chicken infused with taco seasoning, tangy Rotel tomatoes, and fresh lime juice. Perfect for a quick weeknight meal or casual gathering, the slow cooker does all the work, producing juicy chicken that can be served in tortillas with your favorite toppings like pico de gallo, guacamole, sour cream, and cheese.

  • Total Time: 3 hours 10 minutes (high) or 7 hours 10 minutes (low)
  • Yield: 4 to 6 servings

Ingredients

For the Chicken

  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 (1 oz) packet taco seasoning
  • 1 (10 oz) can Rotel, strained to remove excess juice
  • Juice of 1 lime

Optional, For Serving

  • Flour tortillas or corn tortillas
  • Pico de Gallo
  • Guacamole or sliced avocado
  • Sour cream or Mexican crema
  • Lime wedges
  • Cilantro
  • Cheese

Instructions

  1. Prepare the Crockpot: Spray a 6 or 7 quart crockpot with non-stick spray to prevent the chicken from sticking during cooking.
  2. Add the Ingredients: Lay the chicken breasts flat in the bottom of the crockpot. Sprinkle the taco seasoning evenly over the chicken, then top with the strained Rotel tomatoes and fresh lime juice.
  3. Cook the Chicken: Place the lid on the crockpot and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until the chicken is fully cooked through and easily shreds with a fork.
  4. Shred the Chicken: Drain excess liquid, leaving about half a cup to keep the chicken moist. Using two forks, shred the chicken directly in the crockpot to absorb the flavors.
  5. Warm the Tortillas and Serve: Warm your choice of flour or corn tortillas on the stovetop or wrapped in a damp paper towel in the microwave. Fill tortillas with shredded chicken and top with your favorite accompaniments like pico de gallo, guacamole, sour cream, cheese, cilantro, and lime wedges.

Notes

  • Store leftover chicken in an airtight container for up to 4 days in the refrigerator.
  • Freeze cooled leftover chicken in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheat chicken in the microwave until warm; add a splash of broth or salsa if it seems dry.
  • Rotel alternatives include smoky salsa morita or salsa verde. Plain diced tomatoes can work with added jalapeños, Serrano peppers, or diced green chiles.
  • Add extra veggies like diced onions, bell peppers, corn, or beans for more fiber and flavor.
  • Frozen chicken breasts can be used but require the full 8 hours on low to cook thoroughly.
  • For a burrito bowl, serve the shredded chicken over cilantro lime rice with your favorite toppings and skip the tortillas.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 3 to 4 hours (high) or 7 to 8 hours (low)
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://flavorhug.com/crockpot-chicken-tacos-recipe/