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Crockpot Chicken Tacos Recipe

Crockpot Chicken Tacos Recipe
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5.1 from 12 reviews

These extra easy Crockpot Chicken Tacos are made with tender shredded chicken seasoned to perfection with just 4 simple ingredients. They are perfect for a hassle-free weeknight dinner or for feeding a crowd. Serve with your favorite toppings for a delicious meal!

Ingredients

For the Chicken

  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 (1 oz) packet taco seasoning
  • 1 (10 oz) can Rotel, strained to remove excess juice
  • Juice of 1 lime

Optional, For Serving

  • Flour tortillas or corn tortillas
  • Pico De Gallo
  • Guacamole or sliced avocado
  • Sour cream or Mexican crema
  • Lime wedges
  • Cilantro
  • Cheese

Instructions

  1. Spray a 6 or 7 quart crockpot with non-stick spray. Lay chicken breasts flat in the bottom of the crockpot. Sprinkle chicken with taco seasoning and then top with Rotel and lime juice.
  2. Place the lid onto the crockpot. Cook for 3 to 4 hours on high, or 7 to 8 hours on low, until chicken is cooked through and easily shredded.
  3. Drain liquid – leaving about a half cup liquid remaining – and then shred chicken with two forks.
  4. Warm tortillas on the stovetop or in the microwave. Serve filled with shredded chicken and your favorite toppings!

Notes

  • Store leftover chicken in an airtight container for up to 4 days in the refrigerator.
  • For longer storage, freeze cooled leftover chicken in a freezer bag or container for up to 3 months.
  • To reheat, microwave the desired portion of chicken until warm. Add a little broth or salsa if it’s dry.
  • Experiment with different salsa varieties or add extra veggies for more flavor and nutrition.
  • For a burrito bowl twist, serve the chicken over cilantro lime rice instead of in tortillas.

Nutrition

Find it online: https://cookedbysarah.com/crockpot-chicken-tacos-recipe/