Crockpot Chicken Tacos Recipe
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Crockpot chicken tacos are the easiest dump and go dinner recipe! Chicken breasts, salsa, beans, and a few other pantry staples turn into flavorful Mexican shredded chicken that's perfect for tacos.
Ingredients
Instructions
Place chicken breasts in the bottom of the Crockpot.
Drizzle with olive oil, and flip to coat all sides.
Add all remaining ingredients to the Crockpot.
Cook on LOW for 6 hours, until chicken is tender enough to shred easily. If you’re in a time crunch, cook the chicken on high for 2-3 hours.
Remove chicken and shred.
Place the shredded chicken back into the pot, and cook for an additional 20-30 minutes to allow the chicken to absorb the juices.
Place the shredded chicken into a warmed flour tortilla and garnish as desired.
Nutrition
- Serving Size
- 1 taco
- Calories
- 569 kcal
- Carbohydrate Content
- 67 g
- Protein Content
- 44 g
- Fat Content
- 14 g
- Saturated Fat Content
- 3 g
- Trans Fat Content
- 0.02 g
- Cholesterol Content
- 97 mg
- Sodium Content
- 1934 mg
- Fiber Content
- 13 g
- Sugar Content
- 17 g
- Unsaturated Fat Content
- 9 g
