Crockpot Chicken Tacos Easy (Print Version)
Flavorful slow-cooked chicken and salsa tucked into warm tortillas. Easy, high-protein meal for busy weeknights.
# Ingredients:
→ Main Components
01 -
900 g boneless skinless chicken breasts
02 -
1 yellow onion, finely chopped
03 -
4 garlic cloves, minced
04 -
450 g chunky salsa
05 -
Juice of 1/2 lime
06 -
2 teaspoons paprika
07 -
2 teaspoons ground cumin
08 -
0.25 teaspoon chili powder
09 -
0.5 teaspoon ground coriander
10 -
0.5 teaspoon sea salt
11 -
0.25 teaspoon black pepper
12 -
12 Mission Carb Balance tortillas
→ Toppings
13 -
2 avocados, mashed
14 -
4 tablespoons sour cream
15 -
1 lime, sliced
16 -
Fresh cilantro, chopped
# Instructions:
01 -
Place chicken breasts, onion, garlic, salsa, lime juice, paprika, cumin, chili powder, coriander, sea salt, and black pepper into a crockpot. Stir thoroughly to ensure chicken is evenly coated with spices and salsa.
02 -
Secure the lid and cook on high for 3 hours or on low for 6 hours, allowing chicken to become tender and flavours to develop.
03 -
Shred the cooked chicken directly in the crockpot using two forks. Stir to recombine and cook uncovered or with lid slightly ajar for 1 hour to reduce excess moisture.
04 -
Preheat a dry pan over medium heat. Toast tortillas for 20–30 seconds per side until warmed and lightly browned. Use a minimal amount of oil if needed.
05 -
Fill each tortilla with shredded chicken mixture. Garnish with mashed avocado, a dollop of sour cream, lime slices, and freshly chopped cilantro. Serve immediately.
# Notes:
01 -
For enhanced depth of flavour, allow the chicken to marinate with seasonings and salsa in the refrigerator for an hour before slow cooking.