Description
Taco Tuesday just got easier! These no-fuss crockpot chicken tacos cook while you live your life and deliver restaurant-quality flavor with practically zero effort.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 packet (1 oz) taco seasoning
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 2 tablespoons lime juice
- 8–12 small flour or corn tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 2 cups shredded lettuce
- 1/2 cup sour cream
- 1 avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Place chicken breasts in a single layer in your slow cooker and sprinkle taco seasoning evenly over them.
- Add diced onion, minced garlic, diced tomatoes with green chiles, chicken broth, and lime juice on top of the chicken.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until chicken is tender and reaches 165°F.
- Shred the chicken directly in the slow cooker using two forks, then stir to incorporate all the cooking liquid and seasonings.
- Allow the shredded chicken to remain in the slow cooker on “warm” setting for an additional 15-20 minutes to absorb more flavor.
- Warm tortillas, fill with chicken mixture, and top with cheese, lettuce, sour cream, avocado, cilantro, and a squeeze of lime juice.