Crockpot Chicken Tacos
These delicous Crockpot chicken tacos are easy to make and great for busy nights. Customize them with your favorite toppings!
Servings: 5 people
Calories: 262kcal
Equipment
- Crock Pot (or Instant Pot)
Ingredients
- 2 lbs boneless skinless chicken breasts (or thighs)
- 14 oz diced tomatoes
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 tsp chili powder (or more to taste)
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 1-2 tsp chipotle in adobo (optional)
- 1 red bell pepper (thinly sliced, optional)
- 1 yellow bell pepper (thinly sliced, optional)
- 1 large onion (thinly sliced, optional)
- 1 lime (juiced, optional)
Instructions
- Add chicken, diced tomatoes, onion, garlic, and all spices to the crockpot. Stir gently.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender.
- Optional Fajita Vegetables: Add sliced peppers and onion during the last 30–40 minutes of cooking.
- Remove chicken and shred with two forks. Return to the crock pot and stir.
- Squeeze fresh lime juice over the top and serve in tortillas with desired toppings.
Notes
- Try topping your chicken tacos with avocado, cilantro, shredded cheese, salsa, Greek yogurt, or slaw.
Nutrition
Serving: 1serving | Calories: 262kcal | Carbohydrates: 13g | Protein: 41g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 568mg | Potassium: 1034mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1273IU | Vitamin C: 91mg | Calcium: 66mg | Iron: 2mg