Easy Flavor-Packed Dump and Go Crockpot Chicken Tacos
A simple, flavorful crockpot chicken taco recipe perfect for busy weeknights. Just dump ingredients in the slow cooker, cook low and slow, shred the chicken, and serve with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 6 servings (about 2 tacos per serving) 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds (900 grams) chicken breasts or thighs
- 1 (14.5 oz / 411 g) can diced tomatoes (fire-roasted optional)
- 2 tablespoons tomato paste
- 1 medium onion, diced (yellow or white)
- 3 garlic cloves, minced
- 2 teaspoons chili powder (mild or spicy)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Juice of 1 fresh lime
- A handful fresh cilantro, chopped (optional)
- 1/4 cup (60 ml) chicken broth or water
- Taco shells or small tortillas (corn or flour) to serve
Instructions
- Rinse and pat dry chicken breasts or thighs. Optionally toss with chili powder, cumin, smoked paprika, salt, and pepper to coat evenly.
- Place diced onion and minced garlic at the bottom of the crockpot, then add the seasoned chicken on top.
- Pour in diced tomatoes with juices, tomato paste, and chicken broth or water.
- Sprinkle oregano and adjust salt and pepper. Stir slightly to distribute flavors but keep chicken mostly covered.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and easy to shred.
- Remove chicken, shred with forks or claws, then return shredded meat to the crockpot and stir to mix with juices.
- Squeeze fresh lime juice over shredded chicken and sprinkle chopped cilantro. Stir gently and adjust seasoning if needed.
- Serve warm in taco shells or tortillas with desired toppings like diced avocado, cheese, or sour cream.
Notes
If sauce is too watery after shredding, cook on high for 15-20 minutes with lid off to thicken. Use thighs for juicier meat, breasts for leaner option. Frozen chicken can be used but increase cooking time by 1-2 hours on low. Can be made on stovetop by simmering covered for 1-1.5 hours.
Nutrition
- Serving Size: About 2 tacos
- Calories: 300350
- Sugar: 5
- Sodium: 450
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
Keywords: crockpot chicken tacos, slow cooker chicken tacos, easy chicken tacos, dump and go recipe, weeknight dinner, Mexican chicken recipe