Crockpot Chicken Tacos
Chicken breasts slow cooked in salsa and spices, shredded, and piled into warm tortillas with avocado and sour cream.
Equipment
- Slow cooker
- Two forks
- Skillet
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken breasts
- 1 yellow onion finely chopped
- 4 cloves garlic minced
- 1 ¾ cup chunky salsa
- ½ lime juiced
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp chili powder
- ½ tsp ground coriander
- ½ tsp salt
- ¼ tsp black pepper
- 12 small low carb flour tortillas warmed
- 2 avocados mashed
- ¼ cup sour cream
- 1 tbsp lime wedges and fresh cilantro for serving
Instructions
Cooking
- Load. Add the chicken, onion, garlic, salsa, lime juice, and all the spices to the slow cooker and stir to coat.
- Cook. Cover and cook on HIGH for 3 to 4 hours or LOW for 4 to 5 hours, until the chicken reaches 165 degrees F and shreds easily.
- Shred. Shred the chicken with two forks and stir it back into the juices.
- Soak. Let the shredded chicken sit in the warm cooker for 10 to 15 minutes to absorb the sauce.
- Warm. Toast the tortillas in a dry skillet for 20 to 30 seconds per side until warm and lightly browned.
- Fill. Spoon the chicken into the tortillas and top with avocado, sour cream, lime, and cilantro.
Notes
Substitutions: Use boneless thighs, corn tortillas, or Greek yogurt instead of sour cream.
Tips: Fill the slow cooker only half to two thirds full and keep the lid on while cooking.
Storage: Refrigerate the filling within 2 hours for 3 to 4 days and reheat to 165 degrees F in a skillet or microwave.