Crockpot Chicken Tacos Recipe
Shredded crockpot chicken tacos made with homemade taco seasoning, onion, and diced tomatoes with green chiles. Ten minutes of prep and the slow cooker does the rest.
Servings: 8
Ingredients
- 2 pounds boneless skinless chicken breast
- 2 teaspoons garlic powder
- 1 ½ teaspoons ancho chili powder
- 1 ½ teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon Mexican oregano
- ¼ medium white onion, diced
- 1 (14.5-ounce) can diced tomatoes with green chiles
For serving
- Corn or flour tortillas
- Chopped cilantro
- Crumbled cotija cheese
- Guacamole
- Lime wedges
Instructions
- Add the chicken breasts into the slow cooker and season with the garlic powder, ancho chili powder, chili powder, onion powder, salt, cumin, and oregano.
- Add the diced onion and can of diced tomatoes on top.
- Cover and cook on low for 6 hours or on high for 4 hours until the chicken is fall-apart tender.
- Shred the chicken with two forks in the slow cooker and stir together with all the juices.
- Serve in warmed corn or flour tortillas tacos, burritos, or nachos.
Notes
- Storing and reheating: Leftovers keep in the fridge for 3 to 4 days in an airtight container. Store the chicken in its juices instead of draining it, or it'll dry out. It freezes for up to 3 months. Reheat in a skillet with a spoonful of the juices.
- Chicken: Boneless, skinless thighs work in place of breasts and come out a little richer and juicier.
- Ancho chili powder: If you don't have any, double the amount of regular chili powder.
- Mexican oregano: If you don't have any, use regular oregano.
Nutrition
Serving: 1serving | Calories: 137kcal | Carbohydrates: 2g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 436mg | Potassium: 455mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 260IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg