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Crock Pot Chicken Tacos

Crock Pot Chicken Tacos are an easy weeknight dinner with slow-cooked, very tender chicken that shreds easily in the salsa. Pile it onto warm corn tortillas and finish with fresh lettuce, tomatoes, cilantro, lime juice, and sour cream.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Slow cooker chicken tacos filling
  • 2.5 lb boneless, skinless chicken breasts
  • 16 oz salsa
  • 2 tbsp taco seasoning
  • 4 oz diced green chiles
  • 1 onion, halved
  • corn tortillas
  • 0.25 cup shredded cheese
  • 0.5 cup lettuce
  • 0.5 cup tomatoes
  • 0.25 cup cilantro
  • 1 lime wedges
  • 0.25 cup sour cream

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the chicken breasts in a crock pot with salsa, taco seasoning, green chiles, and onion halves. Cook on low for 4-6 hours, until the chicken is very tender and shreds easily.
Shred and coat
  1. Shred the cooked chicken with two forks directly in the crock pot and stir to coat with the saucy mixture. Keep it in the crock pot so it stays warm while you prep the tortillas and toppings.
Warm and assemble tacos
  1. Warm the corn tortillas until pliable and heated through. Fill each tortilla with shredded chicken and your desired toppings.
Serve
  1. Serve the tacos with lime wedges and additional salsa on the side. Add shredded cheese, lettuce, tomatoes, cilantro, and sour cream as desired for each taco.

Notes

Pro tip: for extra juicy filling, keep the crock pot lid on as much as possible during the 4-6 hour cook. Refrigerate leftovers in an airtight container up to 3 days; reheat in a pot or microwave until hot. Freezing is yes—freeze shredded chicken with some sauce for up to 3 months and thaw in the fridge overnight. For a lighter option, use reduced-fat shredded cheese and light sour cream (or omit sour cream).