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Crockpot Chicken Tacos

Juicy shredded crockpot chicken taco meat made with salsa, lime and a homemade taco seasoning. Perfect for tacos, burrito bowls, nachos and quesadillas.
Print Recipe
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican-American
Ingredients Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken breasts or thighs (900 g)
  • 1 cup salsa (240 ml)
  • 1 whole lime juiced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 12 small tortillas corn or flour, warmed
  • to serve shredded lettuce, cheese, pico de gallo, sour cream, avocado

Method
 

  1. Mix the spices and rub them over the chicken. Place it in the slow cooker.
  2. Pour the salsa and lime juice over the chicken.
  3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 1/2 to 3 hours, until the chicken reaches 165°F (74°C).
  4. Shred the chicken in the crock with 2 forks and toss it in the juices. Let it sit 10 minutes to soak up the flavor.
  5. Pile the chicken into warm tortillas and add your toppings.

Notes

Cook time is for LOW. On HIGH, cook 2 1/2 to 3 hours.