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Four shredded chicken tacos in corn tortillas with cilantro and lime wedges, similar to these crockpot chicken tacos
Chef Emma

Crockpot Chicken Tacos

Boneless chicken slow-cooked in salsa, green chiles, lime and homemade taco seasoning, shredded in the pot and served in warm tortillas with your favorite toppings.
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Prep Time 10 minutes
Cook Time 4 hours
Shred and rest in sauce 15 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings (2 tacos each)
Course: Main Course
Cuisine: Mexican-American, Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken breasts or thighs 907 g, thawed
  • 1 cup jarred tomato salsa 260 g, mild, medium or hot
  • 1 can diced green chiles 4 oz / 113 g, undrained
  • ½ small onion finely diced
  • 2 cloves garlic minced
  • 1 lime juiced, divided
Taco seasoning
  • 1 tbsp chili powder
  • 1½ tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano Mexican oregano if available
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp fine salt
  • ½ tsp black pepper
  • ¼ tsp cayenne or chipotle powder optional
For serving
  • 12 small corn or flour tortillas or hard taco shells
  • 1 cup shredded cheddar or Monterey Jack 113 g
  • ½ cup sour cream or Mexican crema
  • 1 avocado sliced
  • shredded lettuce, diced tomato, onion, cilantro and lime wedges to taste

Equipment

  • 5- to 6-quart slow cooker
  • Two forks or meat claws
  • Instant-read thermometer
  • Skillet for warming tortillas

Method
 

  1. Stir together the taco seasoning ingredients.
  2. Place the chicken in a 5- to 6-quart slow cooker and sprinkle the seasoning over both sides.
  3. Top with the onion, garlic, salsa, undrained green chiles and the juice of half the lime. Do not add water.
  4. Cover and cook on low 4 to 6 hours or high 2½ to 3½ hours, until the chicken reaches at least 165°F (74°C) and shreds easily (breasts about 170°F, thighs 185°F to 195°F).
  5. Shred the chicken in the pot with two forks, stir into the juices, add the remaining lime juice and adjust the salt. Rest on warm 10 to 15 minutes.
  6. Optional: spread the chicken on a sheet pan, spoon over a few tablespoons of juices and broil 3 to 5 minutes until crisp at the edges.
  7. Warm the tortillas, fill with chicken using a slotted spoon, and top with cheese, sour cream, avocado, lettuce, tomato, onion and cilantro.

Notes

Always thaw the chicken before slow cooking. Breasts dry out if cooked much longer than tender; use thighs for long days. Refrigerate leftovers within 2 hours and use within 3 to 4 days, or freeze in the juices up to 3 months. Reheat to 165°F on the stove or in the microwave. Calories are an estimate per serving (2 corn tortilla tacos with cheese, sour cream and avocado) from USDA FoodData Central values.