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Three shredded chicken tacos on a white plate with lettuce, cheese, sour cream, red onion, cilantro, and lime wedges on a white marble counter.

Crockpot Chicken Tacos

MoneyMattersMama.com
Tender shredded chicken cooks in salsa, tomatoes, broth, and taco seasoning until it’s easy to pull apart. Spoon it into warm tortillas and finish with cheese, lettuce, sour cream, avocado, cilantro, and lime.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings 8

Ingredients
  

Chicken

  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 packet taco seasoning 1 ounce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 cup chunky salsa
  • 1 can diced tomatoes with green chiles 10 ounces
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For Serving

  • 12 small flour tortillas or corn tortillas
  • 1 cup shredded cheddar or Mexican blend cheese
  • 2 cups shredded lettuce
  • 1 cup diced tomatoes
  • 1/2 cup diced red onion
  • 1/2 cup sour cream
  • 1 avocado sliced
  • 1/4 cup chopped cilantro
  • Lime wedges for serving

Instructions
 

  • Pat the chicken dry with paper towels.
  • Rub both sides with taco seasoning, garlic powder, onion powder, cumin, salt, and pepper.
  • Add olive oil to the crockpot.
  • Place the seasoned chicken in an even layer.
  • Spoon the salsa and diced tomatoes with green chiles over the top.
  • Pour in the chicken broth around the edges.
  • Cover and cook on low for 4 to 5 hours.
  • Check the chicken at 4 hours for tenderness.
  • Remove the chicken and shred it with two forks.
  • Return the shredded chicken to the crockpot.
  • Stir in the lime juice.
  • Let the chicken sit in the juices for 10 minutes.
  • Warm the tortillas before serving.
  • Fill each tortilla with chicken and toppings.