Description
This easy Crock Pot Chicken Tacos recipe uses just three main ingredients to create flavorful, tender shredded chicken perfect for tacos. Simply combine chicken breasts with taco seasoning and your favorite salsa, then slow cook until juicy and ready to shred. A versatile and convenient meal, it’s ideal for busy days and customizable with all your favorite taco toppings.
Ingredients
Scale
Chicken and Seasoning
- 1½ pounds boneless, skinless chicken breasts
- 1 (1.25-ounce) packet low-sodium taco seasoning
- 1 (16-ounce) jar of your favorite salsa
Serving Suggestions
- Tortillas or taco shells
- Optional toppings: shredded lettuce, chopped tomatoes, shredded cheese, black beans, corn, chopped avocados or guacamole, reduced-fat sour cream, hot sauce
Instructions
- Prepare the slow cooker: Place the chicken breasts in the bottom of your slow cooker in an even layer to ensure even cooking.
- Add seasoning and salsa: Sprinkle the low-sodium taco seasoning evenly over the chicken, then pour the jar of salsa on top, covering the chicken thoroughly to infuse it with flavor.
- Cook the chicken: Cover the slow cooker with its lid and cook on low for 6 to 8 hours or on high for 4 hours, until the chicken is tender and fully cooked through.
- Shred the chicken: Just before serving, remove the chicken from the slow cooker and use two forks to shred it finely. Return the shredded chicken to the slow cooker and stir to combine with the remaining salsa and seasoning juices.
- Serve and enjoy: Serve the shredded chicken immediately with tortillas or taco shells and your favorite optional toppings such as lettuce, tomatoes, cheese, black beans, corn, guacamole, sour cream, and hot sauce for a delicious taco meal.
Notes
- Using low-sodium taco seasoning allows control over the salt content and makes the dish healthier.
- Cooking times vary depending on your slow cooker, so check the chicken for tenderness before shredding.
- You can substitute chicken thighs for breasts if you prefer a more moist result.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
