Yield: 4
Crockpot Chicken Tacos
Easy Crockpot Chicken Tacos are a flavor-packed, 5-ingredient taco recipe! These juicy shredded chicken tacos are made with tangy lime juice and spicy tomatoes and green chilis.
Ingredients
- 1 ½ - 2 lbs boneless skinless chicken breast
- 2 tablespoons chicken taco seasoning
- 1 10 oz can Rotel (mild, medium or hot)
- 1 lime, juiced
- 10 tortillas, corn or flour
Optional Toppings:
- Gucamole
- Corn Salsa
- Cilantro
- Pico de Gallo
- Sour Cream or Mexican Crema
- Cheese: Cotija, Queso Freso or Mexican Blend
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Instructions
- Add the chicken to the bottom of the crockpot. Sprinkle chicken taco seasoning over the breasts.
- Pour the rotel and lime juice over the top of the chicken breast.
- Cover the crockpot with the lid and cook on low for 6-8 hours, or high 3-4 hours, until chicken is cooked through and easily shredded.
- Right before serving, shred the chicken with 2 forks in the crockpot. Once chicken is shredded, cover to keep warm.
- Using a skillet over medium high heat, warm the tortillas until just starting to brown on each side. Wrap warm tortillas in a clean towel, foil, or tortilla holder to keep warm.
- Serve shredded chicken in warm tortillas with all your favorite toppings piled on top!
Notes
- Servings Note: Makes 4-6 servings.
- To Store: Store leftover chicken in an airtight container, in the fridge, for up to 5 days.
- To Freeze: Freeze the shredded chicken for up to 3 months.
Nutrition
Serving: 1, Calories: 975kcal, Carbohydrates: 71g, Protein: 116g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 13g, Cholesterol: 289mg, Sodium: 1145mg, Fiber: 5g, Sugar: 1g