Quick 30-Minute Crockpot Chicken Tacos: Easy Summer Dinner
Tender, flavorful shredded chicken tacos made in just 30 minutes using a slow cooker. Perfect for hot summer evenings when you want a delicious dinner without heating up the kitchen.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 pounds (680 grams) boneless, skinless chicken breasts
- 1 cup (240 ml) salsa (medium-heat recommended)
- 1 packet (about 2 tablespoons) taco seasoning
- 1/4 cup (60 ml) low-sodium chicken broth
- Juice of 1 lime (about 2 tablespoons)
- Salt and pepper to taste
- For serving: corn or flour tortillas, shredded lettuce or cabbage, diced tomatoes, shredded cheese (cheddar, Monterey Jack, or Mexican blend), sour cream or Greek yogurt, fresh cilantro, diced avocado…
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides lightly with salt and pepper.
- In a small bowl, combine the salsa, taco seasoning, and chicken broth. Stir until the seasoning is fully dissolved.
- Place the seasoned chicken breasts in the bottom of your slow cooker. Pour the salsa mixture over the top, making sure each piece is coated.
- Set your slow cooker to high and cook for 20 to 25 minutes, until the internal temperature reaches 165°F (74°C).
- Carefully remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred it into bite-sized pieces.
- Return the shredded chicken to the slow cooker with the remaining sauce. Stir to coat evenly. Let it sit for another 2 to 3 minutes on warm.
- Squeeze the fresh lime juice over the chicken and stir one more time. Taste and adjust seasoning if needed.
- Warm the tortillas: heat directly over a gas flame for about 30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds, or warm in a dry skillet over medium heat.
- Assemble the tacos: spoon the shredded chicken into the warm tortillas and top with your favorite fixings.
- Serve immediately, family-style, letting everyone build their own tacos.
Notes
Don’t overcook the chicken; 20-25 minutes on high is enough. Use a meat thermometer to ensure 165°F. Shred the chicken while it’s still hot for best results. Toast tortillas dry for better texture. The chicken tastes even better the next day.
Nutrition
- Serving Size: 1 serving (without t
- Calories: 280
- Sugar: 4
- Sodium: 680
- Fat: 6
- Saturated Fat: 1.5
- Carbohydrates: 8
- Fiber: 2
- Protein: 35
Keywords: chicken tacos, crockpot tacos, 30-minute dinner, summer dinner, easy tacos, slow cooker chicken tacos