Crockpot Chicken Tacos
Effortlessly delicious tacos made with tender chicken, spices, and topped with your favorite ingredients, perfect for any gathering.
Equipment
- Crockpot
- Skillet
Ingredients
- 2 lb Boneless Skinless Chicken Thighs or Breasts
- 1 cup Jarred Tomato Salsa
- 1 can Diced Tomatoes 14 oz can (fire-roasted if possible)
- 0.5 cup Low-Sodium Chicken Broth
- 2 tablespoons Taco Seasoning
- 1 teaspoon Brown Sugar
- 3 cloves Garlic minced
- 1 teaspoon Onion Powder
- Tortillas for serving
- Shredded Lettuce for topping
- Cheese for topping
- Pico de Gallo for topping
- Avocado for topping
- Sour Cream for topping
- Pickled Jalapeños for topping
Instructions
- Place the chicken breasts in the bottom of the slow cooker and season with salt, pepper, and taco seasoning.
- Add jarred salsa, diced tomatoes (with juices), chicken broth, brown sugar, minced garlic, and onion powder to the slow cooker. Stir to combine.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is fully cooked.
- Once cooked, remove chicken from the slow cooker and shred it using two forks.
- Return shredded chicken to the slow cooker and stir in lime juice. If the sauce is too thin, cook on HIGH without the lid for 10-15 minutes to thicken.
- Serve the chicken mixture in warmed tortillas and top with your choice of toppings.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.