Crockpot Chicken Tacos Slow Cooker (Printable Version)
# What You’ll Need:
→ For the Chicken
01 -
2 lbs boneless, skinless chicken breasts
02 -
1 yellow onion, finely chopped
03 -
4 cloves garlic, minced
04 -
16 oz chunky salsa
05 -
Juice of ½ lime
06 -
2 tsp paprika
07 -
2 tsp ground cumin
08 -
¼ tsp chili powder
09 -
½ tsp ground coriander
10 -
½ tsp sea salt
11 -
¼ tsp black pepper
→ For Serving
12 -
12 tortillas
13 -
2 avocados, mashed
14 -
4 tbsp sour cream or Greek yogurt
15 -
1 lime, sliced
16 -
Fresh cilantro, chopped
# Steps to Follow:
01 -
Place the chicken breasts at the bottom of the slow cooker.
02 -
Top the chicken with chopped onion, minced garlic, salsa, lime juice, paprika, cumin, chili powder, coriander, salt, and pepper.
03 -
Stir all the ingredients to ensure the chicken is well-coated with the spices and salsa.
04 -
Cover and cook on high for 3 hours or on low for 6 hours.
05 -
Once the chicken is tender, use two forks to shred it directly in the slow cooker.
06 -
Stir the shredded chicken to mix with the juices. Leave the lid slightly ajar and cook on high for an additional hour to allow excess moisture to evaporate.
07 -
Warm the tortillas and fill each with the shredded chicken mixture. Top with mashed avocado, sour cream, lime slices, and chopped cilantro as desired.
# Additional Notes:
01 -
Substitute sour cream with Greek yogurt for added protein.
02 -
Using low-carb tortillas like Mission Carb Balance can reduce overall carbohydrate intake.
03 -
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.