Crock Pot Chicken Tacos
Tender seasoned chicken with vibrant spices and fresh toppings, all wrapped in soft tortillas, perfect for busy weeknights or festive gatherings.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts for leaner option
- 2 tablespoons taco seasoning store-bought or homemade
- 1 cup chicken broth
- 1 can diced tomatoes with green chilies 14.5 oz can
- 1 small onion, diced
- 3 cloves garlic, minced fresh is always best!
- 1 tablespoon olive oil for sautéing, optional
- Salt and pepper to taste
- Tortillas flour or corn, your choice
- Fresh toppings avocado, shredded lettuce, chopped cilantro, salsa, and cheese
Instructions
Preparation
- Begin by placing the chicken thighs in the base of your crock pot.
- In a small pan over medium heat, add olive oil and sauté the diced onions until they are translucent (about 3-4 minutes). Toss in the minced garlic for the last minute.
- In a bowl, combine taco seasoning, chicken broth, and the can of diced tomatoes (juices included). Stir this blend together until well-mixed.
- Pour the seasoning mix over the chicken, followed by the sautéed onions and garlic. Give everything a gentle stir to make sure the chicken is well-coated.
Cooking
- Cover the crock pot and set it to low for 6 to 8 hours or high for 3 to 4 hours.
- When ready, take two forks and shred the chicken right in the pot. Mix it with the warm juices, adding salt and pepper to taste if needed.
- Quickly warm your tortillas on a skillet or in the microwave.
Notes
Feel free to mix fresh toppings as you like and consider variations such as using cauliflower rice or adding corn or black beans.