Crockpot Chicken Tacos
from kristineskitchenblog.comThese Crockpot Chicken Tacos are one of my favorite recipes for a quick and easy dinner. The prep time is so minimal, and you'll need just 3 ingredients for this flavorful shredded chicken taco filling.
Servings: 8 servings
Calories: 139kcal
Ingredients
- 2 pounds boneless skinless chicken breasts or boneless skinless chicken thighs
- 1 tablespoon taco seasoning
- 1 cup mild salsa
- for serving: tortillas, shredded cheese, avocado or guacamole, tomatoes, additional salsa, etc.
Instructions
- Place chicken in bottom of slow cooker. Sprinkle with taco seasoning. Spoon salsa on top of chicken and spread to cover chicken.
- Cook on low for 3 to 4 hours, or on high for 2 hours, until chicken is cooked through. Chicken is done when it registers 165° F on an instant read thermometer.
- Remove chicken to a plate to cool slightly. Shred chicken with two forks or your fingers and place in a bowl. Stir in some of the liquid from the slow cooker, starting with ¼ cup and adding more as desired.
- Serve chicken in tortillas with toppings as desired.
Notes
- Boneless, skinless chicken thighs also work great in this crockpot chicken tacos recipe. The cook time will be the same.
- You can scale this recipe up or down to fit your needs. Just know that the less full your slow cooker is, the faster the chicken will cook, and the cook time will be longer in a very full crockpot.
- Leftover cooked chicken can be stored in the refrigerator for up to 3-4 days.
- To Freeze: Once cool, freeze the shredded chicken in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To Reheat in the Slow Cooker: Reserve plenty of the cooking liquid/salsa to keep the chicken moist as it reheats. Heat it on low for 1 to 2 hours, or until hot. You can switch the slow cooker to the keep warm setting for serving.
- Other Ways to Reheat: You can reheat the chicken in the microwave or in a pot on the stove, over low heat. Add extra salsa or a little chicken broth, as needed, for moisture.
- Nutrition estimate is for the shredded salsa chicken only, and will vary based on the type of taco seasoning and salsa you use.
Nutrition
Serving: 1/8 recipe | Calories: 139kcal | Carbohydrates: 2g | Protein: 24g | Fat: 2g | Cholesterol: 72mg | Sodium: 385mg | Potassium: 512mg | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 2.1mg | Calcium: 15mg | Iron: 0.6mg
