Description
Taco Tuesday just got a whole lot easier! These juicy slow cooker chicken tacos practically make themselves while you handle the important stuff, like deciding which toppings to pile on first.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 medium onion, finely diced (about 1 cup)
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 1/4 cup low-sodium chicken broth
- 12–16 small corn or whole wheat tortillas (6-inch diameter)
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup chopped cilantro
- 1 cup shredded low-fat cheese
- 1 avocado, sliced
- Greek yogurt or light sour cream (optional)
- Lime wedges for serving
Instructions
- Spray slow cooker with cooking spray and layer diced onions on the bottom.
- Combine chili powder, cumin, oregano, paprika, salt, and pepper in a small bowl. Place chicken breasts over onions and sprinkle with seasoning mixture.
- Add minced garlic, diced tomatoes with chilies, lime juice, and chicken broth to the slow cooker.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken reaches 165°F and shreds easily.
- Remove chicken and shred with two forks, then return to the slow cooker. Stir to coat with sauce and let sit for 10-15 minutes on warm setting.
- Warm tortillas according to package directions.
- Serve shredded chicken in warm tortillas with your choice of toppings.