Description
A set-it-and-forget-it marvel for a quick weeknight meal, these Crockpot Chicken Tacos are customizable and perfect for the whole family.
Ingredients
Scale
- 2 lb boneless, skinless chicken thighs or breasts
- 1 cup jarred tomato salsa
- 1 can (14 oz) diced tomatoes
- ½ cup low-sodium chicken broth
- 2 Tbsp taco seasoning
- 1 tsp brown sugar
- 3 cloves garlic, minced
- 1 tsp onion powder
- Juice of 1 lime
- Toppings: warm tortillas, shredded lettuce, cheese, pico de gallo, avocado, sour cream, pickled jalapeños
Instructions
- Add chicken, salsa, diced tomatoes, chicken broth, taco seasoning, brown sugar, minced garlic, and onion powder to the slow cooker and stir to combine.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is tender.
- Transfer the chicken to a plate and shred using two forks.
- Return the shredded chicken to the slow cooker, stir in the lime juice, and cook uncovered on HIGH for an additional 10-15 minutes if desired.
- Serve the chicken in warm tortillas with your choice of toppings.
Notes
Leftovers can be stored in an airtight container for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg