Easy Dump-and-Go Crockpot Chicken Tacos
Shredded, tender chicken cooked slowly in a crockpot with simple spices and salsa, perfect for stress-free weeknight dinners. Juicy, flavorful, and easy to customize with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons store-bought taco seasoning
- 1 cup salsa (chunky or smooth)
- 1/2 cup chicken broth
- 2 cloves minced garlic
- 1 teaspoon onion powder
- 1 tablespoon lime juice (optional)
- Salt and pepper to taste
Instructions
- Gather 2 pounds of boneless, skinless chicken breasts and pat them dry with paper towels.
- In a small bowl, combine 2 tablespoons taco seasoning, 1 teaspoon onion powder, and 2 cloves minced garlic.
- Place chicken breasts in the bottom of the crockpot. Sprinkle the seasoning mixture evenly over the chicken.
- Pour 1 cup salsa and 1/2 cup chicken broth on top of the chicken.
- Cover and cook on low for 6 hours or on high for 3 hours without lifting the lid.
- Shred the chicken directly in the crockpot using two forks or meat claws and stir to soak up the juices.
- Stir in 1 tablespoon lime juice if using.
- Season with salt and pepper to taste.
- Serve warm on tortillas with your favorite toppings such as shredded lettuce, diced onions, cilantro, sliced avocado, or cheese.
Notes
Pat chicken dry before seasoning to help spices stick better. Do not lift the lid during cooking to maintain steady heat. Add extra salsa or broth if chicken seems dry. Lime juice added after cooking brightens flavor. Adjust salt carefully due to sodium in taco seasoning. Can substitute chicken thighs for juicier meat. Instant Pot option: cook on high pressure for 15 minutes with quick release.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 280
- Fat: 6
- Carbohydrates: 8
- Protein: 35
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