Crockpot Chicken Tacos Easy (Printable Version)
Slow-cooked chicken with salsa, warm tortillas, and fresh toppings for a high protein, simple meal.
# Ingredients:
→ Chicken Filling
01 -
900 g boneless, skinless chicken breasts
02 -
1 yellow onion, finely chopped
03 -
4 garlic cloves, minced
04 -
450 g chunky salsa
05 -
juice of 1/2 lime
06 -
2 teaspoons paprika
07 -
2 teaspoons ground cumin
08 -
0.25 teaspoon chili powder
09 -
0.5 teaspoon ground coriander
10 -
0.5 teaspoon sea salt
11 -
0.25 teaspoon ground black pepper
→ Assembly
12 -
12 Mission Carb Balance tortillas
→ Toppings
13 -
2 avocados, mashed
14 -
4 tablespoons sour cream
15 -
1 lime, sliced
16 -
fresh cilantro, chopped
# Steps:
01 -
Place chicken breasts, onion, garlic, salsa, lime juice, paprika, cumin, chili powder, coriander, salt, and black pepper into slow cooker. Stir thoroughly to ensure chicken is evenly coated with seasonings and salsa.
02 -
Cover and cook on high for 3 hours or on low for 6 hours until chicken is fully cooked and tender.
03 -
Shred chicken in the slow cooker using two forks. Stir well, then continue cooking uncovered for 1 hour with the lid slightly ajar to allow excess moisture to evaporate.
04 -
Gently toast tortillas on a hot, dry pan for 20–30 seconds per side until lightly browned and warm. Use a minimal amount of oil if desired.
05 -
Fill each tortilla with shredded chicken. Top with mashed avocado, a dollop of sour cream, fresh lime slices, and a sprinkle of cilantro. Serve immediately.
# Notes:
01 -
For robust flavor, allow the chicken to rest in the spice mixture for several minutes before cooking.