Slow Cooker Chicken Tacos Recipe
Tender slow cooker chicken tacos in a bright homemade salsa. Just 5 minutes prep and perfect for tacos, salads, or bowls.
Servings: 6 Servings
Calories: 201kcal
Ingredients
- 4 chicken breasts
- 1 ounce taco seasoning or 2 tablespoons
Salsa (or use your favorite store-bought)
- 1 can diced tomatoes with juice 14.5-ounces
- ½ cup red onion chopped a little
- ¼ cup fresh cilantro
- 1 lime juiced
- 1 jalapeno pepper seeded and chopped a little (skip for mild)
- 1 large clove garlic
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- To a blender, add the diced tomatoes, red onion, cilantro, lime juice, jalapeno, garlic, cumin, salt, and pepper, and blend until smooth.1 can diced tomatoes with juice, ½ cup red onion, ¼ cup fresh cilantro, 1 lime, 1 jalapeno pepper, 1 large clove garlic, ½ teaspoon cumin, ½ teaspoon salt, ½ teaspoon ground black pepper
- Add the chicken, taco seasoning, and blended ingredients to a slow cooker and mix to coat.4 chicken breasts, 1 ounce taco seasoning
- Cook on low for 7-8 hours, or on high for 3-4 hours.
- Shred the chicken with two forks. You can do this right in the slow cooker, or on a chopping board.
- Mix the shredded chicken taco meat well with the juices in the crockpot.
- Serve in tortillas, taco shells, over salad, on pizza, or in protein rice bowls, and enjoy!
Notes
Tips for juicy slow cooker chicken tacos:
- Blend salsa completely smooth
- Pull chicken at fork-tender (check at 7 hours low or 3 hours high)
- Check internal temp reaches 165°F before shredding
- Don’t overcook past done
- Stir shredded chicken back into the juices immediately
Nutrition
Calories: 201kcal | Carbohydrates: 8g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 849mg | Potassium: 728mg | Fiber: 2g | Sugar: 3g | Vitamin A: 645IU | Vitamin C: 16mg | Calcium: 37mg | Iron: 2mg