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Light & Easy Crockpot Chicken Tacos: 30-Minute Recipe

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Tender, juicy chicken tacos made in the crockpot with simple ingredients and bright citrus flavors. Perfect for busy weeknights when you need a quick, satisfying dinner that everyone will love.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1/2 cup (120ml) low-sodium chicken broth
  • 1 cup (240ml) salsa (medium-heat chunky preferred)
  • 2 tablespoons (30ml) freshly squeezed lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon fine sea salt (or to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh cilantro (optional, for garnish)
  • 8–10 small corn or flour tortillas (for serving)
  • Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream or Greek yogurt, sliced avocado, pickled jalapeños (optional)

Instructions

  1. Pat the chicken breasts dry with paper towels and trim excess fat.
  2. In a small bowl, combine chili powder, cumin, garlic powder, onion powder, salt, and pepper.
  3. Sprinkle the spice mixture evenly over both sides of the chicken breasts and rub in gently.
  4. Place the seasoned chicken breasts in a single layer in the bottom of a 4-quart or larger crockpot.
  5. Pour chicken broth and salsa over the chicken without stirring.
  6. Cook on high for 2.5 to 3 hours, until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily.
  7. Using two forks, shred the chicken directly in the crockpot, leaving some larger chunks for texture.
  8. Stir in the fresh lime juice and let sit for 2-3 minutes.
  9. Warm tortillas in a dry skillet over medium-high heat for about 30 seconds per side.
  10. Assemble tacos by spooning chicken into warm tortillas and adding desired toppings. Garnish with fresh cilantro if using.

Notes

Don’t open the crockpot lid too often to avoid heat loss. For extra char, spread shredded chicken on a baking sheet and broil on high for 2-3 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat with a splash of broth to restore moisture.

Nutrition

Keywords: crockpot chicken tacos, easy chicken tacos, slow cooker tacos, 30-minute recipe, weeknight dinner, healthy tacos, chicken tacos

Find it online: https://spoonluma.com/light-and-easy-crockpot-chicken-tacos-30-minute-recipe/