Effortless Slow Cooker Chicken Tacos for Any Night (Print version)
Tender salsa chicken cooked low and slow, shredded into juicy taco filling, and finished with lime, cilantro, and warm corn tortillas.
# Ingredients:
For the chicken
01 -
2 lb (900 g) boneless skinless chicken breasts or thighs, thawed
02 -
1 1/2 cups (360 ml) thick salsa, mild or medium
03 -
1 small yellow onion, finely chopped
04 -
2 tablespoons taco seasoning, gluten-free if needed
05 -
1/4 cup (60 ml) low-sodium chicken broth
06 -
1 tablespoon fresh lime juice, plus wedges for serving
07 -
1/2 teaspoon kosher salt, only if your taco seasoning is low-salt
For serving
08 -
12 small corn tortillas, warmed
09 -
1 avocado, sliced or mashed
10 -
1/2 cup chopped fresh cilantro
11 -
1/3 cup finely diced red onion
12 -
1 cup shredded lettuce or cabbage
# Instructions:
01 -
Spread 1/2 cup salsa in the bottom of a 5- to 6-quart slow cooker. Add the onion and broth.
02 -
Pat the chicken dry. Sprinkle the taco seasoning over both sides, then place the chicken in the slow cooker. Spoon the remaining salsa over the top.
03 -
Cover and cook on low for 4-5 hours or on high for 2 1/2-3 hours, until the chicken reaches 165°F and shreds easily.
04 -
Transfer the chicken to a board and shred it with two forks. Return it to the slow cooker, stir in lime juice, and taste for salt.
05 -
If the filling looks watery, leave the lid slightly cracked on warm for 10-15 minutes, stirring once or twice.
06 -
Pile the warm chicken into corn tortillas. Top with avocado, cilantro, red onion, shredded lettuce, and extra lime.
# Good to know:
01 -
Cook on low for the juiciest texture, especially when using chicken breasts.
02 -
Leftover taco meat keeps in the refrigerator for up to 4 days.
03 -
Use thick salsa for a less watery filling.