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–+ servings
Chicken tacos with sour cream and all the toppings.

Crock Pot Chicken Tacos

With just a handful of simple ingredients, your slow cooker does all the heavy lifting, leaving you with tender, juicy, and perfectly seasoned chicken that pairs beautifully with tacos, burrito bowls, salads, or nachos.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 16
Calories 152 kcal

Ingredients
  

  • 2 boneless skinless chicken breast frozen or thawed, fillet in half lengthwise
  • 1 package taco seasoning mix
  • 2 Tablespoons dried onion flakes or fresh diced onions
  • ½ cup red enchilada sauce
  • ¼ cup chicken broth
  • ½ teaspoon cumin
  • 2-3 minced cloves of garlic
  • Choice of toppings shredded lettuce, diced tomatoes, sliced olives, shredded cheese, sour cream, salsa
  • 8-12 fried taco shells or pre-made taco shells

Instructions
 

  • Place chicken breast on the bottom of a crock pot. Add the onions and garlic. Sprinkle with taco seasoning and cumin. Add in the chicken broth and red enchilada sauce.
  • Cover and bake on low in your crock pot for 5–6 hours for thawed chicken, 7–8 hours for frozen chicken until cooked and easy to shred. IF cooking on high, thawed chicken will take 3–4 hours, and frozen will take 5–6 hours. Shred the chicken in the crock pot with the juices, using a fork or potato masher. Mix and keep warm until ready to serve.
  • Serve buffet style with taco shells and toppings.

Notes

Calorie count for this recipe is for the chicken filling only.

Nutrition

Serving: 1gCalories: 152kcalCarbohydrates: 7gProtein: 20gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 56mgSodium: 322mgFiber: 2gSugar: 2g
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