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Crockpot Chicken Tacos
Crockpot Chicken Tacos have deep Mexican flavor. Get the easy recipe for shredded chicken with tomatoes, green chilies, and queso made in a slow cooker.
👥 8 Servings⏱️ Prep & Cook: 6h 10m⏳ Prep: 10 min🔥 Cook: 6h👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
📝 Preparation Steps
1
Please the chicken in the crockpot in a single layer.
2
Combine chili powder, garlic powder, salt, cumin, smoked paprika, dry minced onions, caynne pepper, and oregano in a small bowl. Stir to combine.
chili powder1 teaspoongarlic powder1 teaspoonsalt1 teaspooncumin1 teaspoonteaspoon dry minced onions (2 tablepoons of fresh chopped onions can be used)1/2diced onion
3
Sprinkle seasoning over the chicken breasts.
4
Add the diced tomatoes (do not drain), green chilies (do not drain), and chilies chiptole to the crockpot.
canned diced tomatoes (fire roasted are highly recommended)29 ouncesdiced tomatoes
5
Cook on high for ⏱️ 4 hours or cook on low for ⏱️ 8 hours.
6
Remove the chicken and place in a large bowl to shred (I usually just use two forks.)
7
Drain excess liquis from the crockpot, leaving a few tablespoons.
8
Return the shredded chicken to the crockpot and add the salsa on queso, stirring to coombine.
9
Cook for an additional 15 to ⏱️ 20 minutes on low.
10
Serve on taco shells, tortilla chips, or on a bed of lettuce with the toppings of your choice.
Nutrition Facts
calories
308 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
3 g
sugar Content
7 g
sodium Content
1575 mg
protein Content
31 g
cholesterol Content
112 mg
carbohydrate Content
12 g
saturated Fat Content
8 g
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