Description
These Crockpot Chicken Tacos are bursting with flavor and are incredibly easy to make. Tender shredded chicken cooked with aromatic spices and salsa, served on warm tortillas with creamy avocado, zesty lime, sour cream, and fresh cilantro.
Ingredients
Scale
For the Chicken:
- 2 lbs chicken breasts (boneless, skinless)
- 1 yellow onion (finely chopped)
- 4 garlic cloves (minced)
- 16 oz chunky salsa
- 1/2 lime’s juice
- 2 tsp paprika
- 2 tsp ground cumin
- ¼ tsp chili powder
- ½ tsp ground coriander
- 1/2 tsp sea salt
- 1/4 tsp black pepper
For Serving:
- 12 tortillas (Mission Carb Balance)
- 2 avocados (mashed)
- 4 tbsp sour cream
- 1 lime (sliced)
- Fresh cilantro (chopped)
Instructions
- Add all the ingredients into the slow cooker except for tortillas and toppings. Mix everything, ensuring the spices and salsa cover the chicken breasts.
- Cover and cook on high for 3 hours or on low for 6 hours.
- Shred the chicken using two forks when tender. Stir and cook for an additional hour with the lid slightly ajar.
- Toast tortillas on a stovetop for about 20-30 seconds per side.
- Top each tortilla with chicken and add avocado mash, sour cream, lime slices, and cilantro. Serve hot.
Notes
- You can customize the toppings with your favorite ingredients like cheese, salsa, or hot sauce.
- Adjust the spice levels to suit your preference.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 3g
- Sodium: 610mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 65mg
Keywords: Crockpot Chicken Tacos, Slow Cooker, Mexican, Easy Dinner
