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Easy 30-Minute Crockpot Chicken Tacos Recipe

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Quick and easy 30-minute crockpot chicken tacos made with simple ingredients like chicken, salsa, and taco seasoning. Perfect for busy weeknights, this recipe delivers tender, flavorful chicken that the whole family will love.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs (about 680g)
  • 1 tablespoon olive oil (15ml)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup salsa (240ml)
  • 1/2 cup chicken broth (120ml)
  • 8–10 small corn or flour tortillas
  • Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, fresh cilantro, lime wedges, diced avocado, or pickled jalapeños

Instructions

  1. Prep the chicken (5 minutes): Place the chicken breasts or thighs on a cutting board. Trim off any visible fat. Pat the chicken dry with paper towels.
  2. Make the seasoning (2 minutes): In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
  3. Season the chicken (3 minutes): Rub the olive oil all over the chicken pieces. Sprinkle the seasoning mixture evenly over both sides and massage it in.
  4. Add to the slow cooker (2 minutes): Place the seasoned chicken in the bottom of your slow cooker in a single layer if possible. Pour the salsa and chicken broth over the top. Do not stir.
  5. Cook on high (25-30 minutes): Put the lid on and set your slow cooker to high. Cook for 25-30 minutes without lifting the lid.
  6. Check for doneness (1 minute): Use a meat thermometer to check the thickest part of a chicken piece. It should read 165°F (74°C) for breasts or 170°F (77°C) for thighs.
  7. Shred the chicken (5 minutes): Carefully remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred it into bite-sized pieces.
  8. Return to the sauce (2 minutes): Put the shredded chicken back into the slow cooker with the salsa mixture. Stir to coat. Let it sit for a minute or two.
  9. Warm the tortillas (3 minutes): Heat a dry skillet over medium-high heat. Warm each tortilla for about 30 seconds per side until lightly browned. Stack and cover with a clean kitchen towel.
  10. Assemble and serve (5 minutes): Spoon the chicken onto the warm tortillas. Top with your favorite toppings and serve immediately.

Notes

For extra juiciness, use chicken thighs. If using frozen chicken, add 10 minutes to cooking time. Toasting the spices in olive oil for 30 seconds before adding can enhance flavor. Let chicken rest 2-3 minutes before shredding to retain moisture. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

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

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