Servings: 12 tortillas | Total Time: 5 hours 15 minutes | Difficulty: Easy
These Crockpot Chicken Tacos are a game-changer for busy nights. With tender chicken, a burst of flavor from the spices, and simple toppings, this high-protein, low-carb meal is both satisfying and easy to prepare. Simply toss the ingredients into your slow cooker, and in just a few hours, you’ll have a delicious meal ready to enjoy. Perfect for meal prep or a quick weeknight dinner!
Look at the Recipe
- Taste: Bold, savory, with a hint of citrus from the lime.
- Texture: Tender shredded chicken wrapped in soft tortillas, topped with creamy avocado and sour cream.
- Appeal: This dish is quick, versatile, and full of flavor—ideal for taco night with minimal effort.
Ingredients Needed
For the Chicken:
- 2 lbs boneless, skinless chicken breasts
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 16 oz chunky salsa
- Juice of 1/2 lime
- 2 tsp paprika
- 2 tsp ground cumin
- 1/4 tsp chili powder
- 1/2 tsp ground coriander
- 1/2 tsp sea salt
- 1/4 tsp black pepper
For Serving:
- 12 Mission Carb Balance tortillas
- 2 avocados, mashed
- 4 tbsp sour cream
- 1 lime, sliced
- Fresh cilantro, chopped
How to Make Our Crockpot Chicken Tacos
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Prepare the Chicken:
Add all the ingredients for the chicken (except tortillas and toppings) into your slow cooker. Mix everything well, ensuring the chicken is fully coated with the salsa and spices. -
Cook the Chicken:
Cover and cook on high for 3 hours or on low for 6 hours, until the chicken is tender and fully cooked. -
Shred the Chicken:
Once the chicken is done, shred it using two forks. Stir the mixture, and cook for an additional 1 hour with the lid slightly ajar to allow the moisture to evaporate. -
Toast the Tortillas:
While the chicken cooks, slightly toast the tortillas on the stovetop. Heat each tortilla for 20-30 seconds per side, until lightly browned and warm. A small amount of oil can be used for extra crispness. -
Assemble the Tacos:
Spoon the shredded chicken onto each tortilla. Top with mashed avocado, a dollop of sour cream, lime slices, and a sprinkle of fresh cilantro. -
Serve:
Serve the tacos immediately, and enjoy!
Storage & Serving Suggestions
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Storage:
Store leftover chicken in an airtight container in the fridge for up to 3 days. -
Reheating:
Reheat the chicken in a pan over medium heat or in the microwave. To reheat the tortillas, quickly warm them in a pan for a few seconds on each side. -
Freezing:
You can freeze the chicken mixture for up to 3 months. Thaw overnight in the fridge before reheating.
Tips & FAQs
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs will work perfectly! They’ll be even more tender and juicy.
Q: Can I make this recipe spicy?
A: Absolutely! You can add more chili powder or a diced jalapeño to the slow cooker for an extra kick.
Q: How can I make these tacos dairy-free?
A: Swap the sour cream for a dairy-free alternative, and you’re good to go!
Q: Can I use regular tortillas instead of carb balance?
A: Yes! You can use any tortillas you prefer, though the carb balance tortillas are a great low-carb option for this recipe.
Enjoy these easy, flavorful Crockpot Chicken Tacos for a hassle-free and delicious meal any night of the week!
