Crock Pot Chicken Tacos are an easy and nutritious recipe that only takes 5 minutes to prepare! Mexican shredded chicken is delicious served in tortillas, over rice or on top of a salad, and is a great way to meal prep chicken for the week!
In the container of a slow cooker, add onion, minced garlic, salsa, lime juice and seasonings. Stir to combine.
Add chicken breasts and stir to ensure they are covered with the salsa mixture.
Cover and cook on high for 3 hours or low for 6 hours, until the chicken is tender and easily shredded.
Shred chicken with two forks in the slow cooker and stir it into the salsa mixture.
Cook for an additional 1 hour with the lid slightly ajar (to let moisture escape).
Serve in tortillas with your favorite taco toppings!
Video
Notes
Ingredient Substitutions
Salsa. Use your favorite salsa (or make your own homemade salsa).
Onion & minced garlic. 1 teaspoon each- onion powder & garlic powder - is a good substitute for onion and minced garlic.
Spices. This recipe is mild, to increase the heat add chili powder, a dash of cayenne, or diced jalapeños. You can also substitute all the spices and use 2 tablespoons of taco seasoning instead.
Store/FreezeTo store, put the chicken tacos it in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.If freezing, I recommend portioning it out into the amount you would eat in one sitting or meal.