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Crockpot Chicken Tacos

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Easy slow cooker chicken tacos made with chicken breast, salsa, and spices, topped with cabbage slaw and avocado.

Ingredients

Scale
  • 1–1/2 lbs boneless skinless chicken breast
  • Adobo seasoning, or salt to taste
  • 1/4 tsp garlic powder
  • 3/4 tsp ground cumin
  • 1 cup chunky mild or medium salsa
  • 1 cup shredded red cabbage
  • Juice of 1/2 lime
  • 1/4 cup chopped cilantro
  • 1/4 tsp kosher salt
  • 6 oz (from 1 medium Haas) avocado, sliced
  • Lime wedges, for squeezing
  • 12 corn tortillas

Instructions

  1. Season the chicken with adobo (or salt), then place in the crock pot and top with garlic powder and cumin.
  2. Top chicken with salsa (no water needed).
  3. Cover and cook LOW for 4 to 6 hours, until chicken shreds easily.
  4. When cooked, drain excess liquid from the pot, keeping as much of the tomato sauce as possible, and shred the chicken with two forks. Cover and keep warm until ready to eat.
  5. Make the slaw: combine cabbage, lime juice, cilantro, and salt in a bowl and toss.
  6. Heat the tortillas about 30 seconds on each side over the flame of your stove until slightly charred. Transfer to a plate, cover with a towel to keep warm, and repeat with remaining tortillas.
  7. To serve, place 3 tortillas on each plate, top with chicken, slaw, sliced avocado, and serve with lime wedges.

Notes

  • Use flour or whole-wheat tortillas instead of corn.
  • Swap chicken breasts for boneless, skinless chicken thighs.
  • Top with guacamole instead of avocado slices (just mash avocado and season with salt and lime).

Nutrition

Keywords: crockpot chicken tacos, slow cooker chicken tacos, chicken tacos, dump and go, high protein

Find it online: https://recipesfoodeasy.com/crockpot-chicken-tacos/