You’re going to love how easy and delicious this slow cooker chicken taco recipe is. Perfect for busy weeknights or lazy weekends, this recipe is all about letting your slow cooker do the heavy lifting while you kick back and relax.
Why This Recipe Works
- The slow cooker ensures the chicken is tender and juicy, absorbing all the flavorful spices.
- It’s incredibly versatile; serve it in tacos, burritos, salads, or bowls.
- Minimal prep work means more time for you to enjoy your day.
- Perfect for meal prep; make a big batch and enjoy throughout the week.
- Family-friendly and easily adjustable to suit any taste preference.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 packet taco seasoning
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 lime, juiced
- Salt and pepper to taste
Equipment Needed
- Slow cooker
- Measuring cups and spoons
- Knife and cutting board
- Mixing spoon
Instructions
Step 1: Prep Your Ingredients
Start by dicing your onion and bell pepper, and mincing the garlic. This will ensure they’re ready to go when you need them. Tip: For an extra flavor boost, consider sautéing the onions, garlic, and bell pepper before adding them to the slow cooker.
Step 2: Layer the Ingredients
Place the chicken breasts at the bottom of the slow cooker. Sprinkle the taco seasoning evenly over the chicken. Add the diced tomatoes, onion, garlic, and bell pepper on top. Pour in the chicken broth and lime juice. Tip: For a richer flavor, you can substitute the chicken broth with beer.
Step 3: Cook Low and Slow
Cover and cook on low for 6-7 hours or on high for 3-4 hours. The chicken is done when it easily shreds with a fork. Tip: Avoid opening the lid too often as it can significantly increase the cooking time.
Step 4: Shred the Chicken
Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Stir well to combine all the ingredients and let it sit for 10 minutes to absorb all the flavors.
Step 5: Serve and Enjoy
Serve the shredded chicken in warm tortillas with your favorite toppings like avocado, cheese, and sour cream. Don’t forget a squeeze of fresh lime juice for that extra zing!
Tips and Tricks
For those looking to elevate their slow cooker chicken tacos, here are some advanced tips. First, consider browning the chicken breasts before adding them to the slow cooker for added depth of flavor. Second, if you’re short on time, you can use frozen chicken breasts; just add an extra hour to the cooking time. Third, for a smokier flavor, add a chipotle pepper in adobo sauce to the mix. Lastly, if you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking to allow some of the liquid to evaporate.
Recipe Variations
- For a spicy kick, add jalapeños or a dash of cayenne pepper.
- Swap the chicken broth for tomato juice for a richer tomato flavor.
- Use this shredded chicken as a filling for enchiladas or quesadillas.
- For a healthier option, serve the chicken over a bed of lettuce for a taco salad.
- Add black beans and corn for a more hearty and colorful dish.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will work just as well and may even be more flavorful due to their higher fat content. Just adjust the cooking time slightly as thighs may take a bit longer to become tender.
How can I make this recipe in an Instant Pot?
To make this recipe in an Instant Pot, follow the same steps but cook on high pressure for 15 minutes, then allow for a natural release for 10 minutes before shredding the chicken.
Can I freeze the leftovers?
Yes, this recipe freezes beautifully. Store the cooled chicken in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Summary
This slow cooker chicken taco recipe is the perfect blend of ease and flavor, making it a must-try for any taco lover. With minimal prep and maximum taste, it’s sure to become a weeknight favorite.
