crock pot chicken taco recipe
- The Best crock pot chicken taco recipe
- Slow-Cooker Chicken Tacos with Crispy Corn Tortillas
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Slow-Cooker Chicken Tacos with Crispy Corn Tortillas Works
- ❓ Frequently Asked Questions About Slow-Cooker Chicken Tacos with Crispy Corn Tortillas
The Best crock pot chicken taco recipe
My kids adore it because it’s easy to customize—add their favorite toppings, let them dip their own corn tortillas, and it never feels like a chore. It’s also perfect for busy nights when you want something hearty but not too much work. Plus, since the chicken cooks slowly, it’s a great way to sneak in some protein without the fuss. And honestly, there’s something comforting about a slow-cooked meal that’s ready when you are, whether you’re hosting a family dinner or just making something quick and delicious for the weeknight.
Slow-Cooker Chicken Tacos with Crispy Corn Tortillas
A simple, hands-off way to make tender chicken tacos with fresh toppings. The slow cooker keeps flavors melding while you prep the tortillas and sides.
🥘Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 package (10-count) corn tortillas
- 1 tbsp vegetable oil
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can diced tomatoes
- 1 tbsp chili powder
- 1 tsp dried oregano
- ½ tsp cayenne pepper (adjust to taste)
- Juice of ½ lime
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- ¼ cup chopped cilantro
- 1 avocado, sliced
- 1 tbsp sour cream
- 1 lime, cut into wedges
👨🍳Directions
-
1
In a large bowl, toss chicken thighs with olive oil, cumin, paprika, garlic powder, onion powder, salt, and pepper. Place in the slow cooker. -
2
Pour tomato sauce, diced tomatoes, chili powder, oregano, cayenne, and lime juice over the chicken. Stir gently to coat. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken is tender and internal temperature reaches 165°F. -
3
Heat oil in a dry skillet over medium heat. Warm tortillas one at a time for 15–20 seconds per side until soft. Keep warm in a towel-lined bowl. -
4
Shred the cooked chicken with two forks. Set aside. In the same skillet, sauté chopped cilantro for 30 seconds if desired. -
5
Assemble tacos by filling each tortilla with shredded chicken, lettuce, diced tomatoes, avocado, and a dollop of sour cream. Garnish with cilantro and lime wedges.
🔧Equipment
- Slow cooker
- Mixing bowls
- Knife and cutting board
- Tortilla warmer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow-Cooker Chicken Tacos with Crispy Corn Tortillas Works
❓ Frequently Asked Questions About Slow-Cooker Chicken Tacos with Crispy Corn Tortillas
1. What is the best way to keep the chicken tenderized without drying it out?
Use the chicken breast in the liquid from the taco seasoning packet or a splash of broth to help it stay moist. Cooking it in the crock pot ensures even tenderness while keeping it juicy—just don’t overcrowd the pot.
2. Can I substitute ground beef for the shredded chicken in this recipe?
Yes, you can! Cook the ground beef separately until browned, then mix it into the crock pot after shredding the chicken. This keeps the flavors balanced while adding a heartier texture.
3. How do I make sure the taco shells stay crispy?
For extra crispiness, lightly toast the shells in a dry skillet before adding them to the crock pot. Alternatively, serve them warm with a sprinkle of taco seasoning or melted cheese on top.
4. What if I don’t have a crock pot? Can I make this recipe in another slow cooker or even a stovetop pot?
Yes! If you have another slow cooker, use the same settings (low for 6–8 hours or high for 3–4 hours). For a stovetop pot, simmer the mixture uncovered on low heat for the same time, stirring occasionally to prevent sticking.
5. How can I adjust the spice level to suit my taste?
The recipe is designed for mild but flavorful tacos, but you can boost the heat by adding more chili powder, cayenne, or jalapeños. Taste as you go—just don’t overdo it, or the chicken might get too spicy!
