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Crockpot Chicken Tacos

Easy and flavorful crockpot chicken tacos made with tender shredded chicken, zesty taco seasoning, and topped with fresh fixings, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 oz packet taco seasoning
  • 1 10 oz can Rotel, strained to remove excess juice
  • Juice of 1 lime lime
Optional Toppings
  • tortillas Flour or corn tortillas Optional
  • servings Pico de Gallo Optional
  • servings Guacamole or sliced avocado Optional
  • servings Sour cream or Mexican crema Optional
  • pieces Lime wedges Optional
  • servings Cilantro Optional
  • servings Cheese Optional

Method
 

Preparation
  1. Spray a 6 or 7-quart crockpot with non-stick spray.
  2. Lay the chicken breasts flat in the bottom of the crockpot.
  3. Sprinkle the chicken with taco seasoning, then top with Rotel and the juice of one lime.
Cooking
  1. Place the lid on the crockpot and cook on high for 3 to 4 hours, or on low for 7 to 8 hours, until the chicken is cooked through and easily shredded.
  2. After cooking, drain excess liquid, leaving about half a cup in the pot, and shred the chicken with two forks.
Serving
  1. Warm your tortillas on the stovetop or wrap in a damp paper towel and heat in the microwave.
  2. Serve the tortillas filled with the shredded chicken and your favorite toppings!

Notes

To enhance flavor, marinate the chicken in seasoning and lime juice for an hour before cooking. For a spicy kick, add chopped jalapeños or hot sauce to the mixture. Pre-cooked rotisserie chicken can be used for convenience—just warm it through in the crockpot with seasoning.