Crockpot Chicken Tacos
Enjoy tender, flavorful chicken tacos made effortlessly in a crockpot. Perfect for busy weeknights and customizable with your favorite toppings.
Ingredients
For the chicken filling
- 900 g boneless skinless chicken breasts
- 1 unit yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 450 g chunky salsa
- ½ unit juice of lime
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 0.25 teaspoon chili powder
- 0.5 teaspoon ground coriander
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
For serving
- 12 units Mission Carb Balance tortillas
- 2 units avocados, mashed
- 4 tablespoons sour cream
- 1 unit lime, sliced
- to taste units fresh cilantro, chopped
Instructions
Preparation
- Place the chicken breasts, onion, garlic, salsa, lime juice, paprika, cumin, chili powder, coriander, sea salt, and black pepper into the crockpot. Stir well to ensure the chicken is fully coated with the spices and salsa.
- Secure the lid on the crockpot and cook on high for 3 hours or on low for 6 hours.
- After cooking, shred the chicken directly in the crockpot using two forks. Stir to mix it back in with the juices, then let it cook uncovered or with the lid slightly ajar for the last hour to reduce excess moisture.
Serving
- While the chicken finishes cooking, preheat a dry pan over medium heat. Toast the tortillas for 20–30 seconds on each side until they are warmed and lightly browned.
- Fill each tortilla with the shredded chicken mixture. Top with mashed avocado, a dollop of sour cream, lime slices, and freshly chopped cilantro. Serve immediately.
Notes
For added flavor, marinate the chicken in the spices and salsa overnight. You can also customize the filling by adding bell peppers or corn. Consider using low-sodium salsa for a healthier option. For spice, add more chili powder or jalapeños. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.