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Easy Dump-and-Go Crockpot Chicken Tacos Recipe for Perfect Weeknight Meals

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A simple, hands-off slow cooker recipe for tender, flavorful shredded chicken tacos perfect for busy weeknights. Just dump the ingredients in and let the crockpot do the work.

Ingredients

Scale
  • 2 lbs (900g) boneless, skinless chicken breasts, frozen or thawed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup (240 ml) tomato sauce (or canned crushed tomatoes)
  • 1/2 cup (120 ml) chicken broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano (preferably Mexican oregano)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Optional: 1 jalapeño, seeded and diced
  • Optional: 1 tbsp fresh lime juice
  • Optional: chopped fresh cilantro for garnish
  • Optional: 1 cup black beans or corn
  • Corn or flour tortillas, warmed before serving

Instructions

  1. Dice one medium onion and mince 3 cloves of garlic. Measure out the tomato sauce, chicken broth, and spices.
  2. Place the frozen or thawed chicken breasts at the bottom of the slow cooker. Scatter the diced onion and garlic evenly over the chicken.
  3. Pour 1 cup (240 ml) tomato sauce and 1/2 cup (120 ml) chicken broth over the chicken and onions.
  4. Sprinkle 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper evenly on top.
  5. Add optional jalapeño or black beans if using.
  6. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until chicken is tender and easily shredded.
  7. Remove chicken breasts and shred with two forks or meat claws. Return shredded chicken to the slow cooker and stir to combine with juices and seasoning.
  8. Stir in 1 tbsp fresh lime juice and sprinkle chopped cilantro over the chicken before serving.
  9. Warm corn or flour tortillas in a dry skillet or microwave just before serving.
  10. Spoon shredded chicken into tortillas and add favorite toppings like shredded cheese, sour cream, salsa, or avocado slices.

Notes

If the mixture is too watery after shredding, cook uncovered on high for 15-20 minutes to reduce excess liquid. Frozen chicken can be used but may require longer cooking time. Fresh spices improve flavor. Let chicken rest before shredding to avoid dryness. Can be adapted for Instant Pot using pressure cook setting for 15 minutes with natural release and extra liquid.

Nutrition

Keywords: crockpot chicken tacos, slow cooker chicken tacos, easy chicken tacos, weeknight meals, dump-and-go recipe, shredded chicken tacos, Mexican chicken recipe

Find it online: https://platebelle.com/easy-dump-and-go-crockpot-chicken-tacos-recipe-for-perfect-weeknight-meals/