Easy and flavorful crock pot chicken tacos made with tender shredded chicken cooked in a savory blend of spices and salsa. Perfect for a quick and delicious meal served with your favorite taco toppings.
2 pounds boneless skinless chicken breasts
1 cup salsa (mild or medium)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small corn or flour tortillas
1 cup shredded lettuce
1 cup diced tomatoes
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
1/2 cup sour cream
1 lime, cut into wedges
Place the chicken breasts in the bottom of the crock pot.
In a small bowl, mix together the salsa, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Pour the salsa and spice mixture evenly over the chicken breasts.
Cover and cook on low for 6 hours, or until the chicken is tender and easily shredded with a fork.
Remove the chicken from the crock pot and shred it using two forks.
Return the shredded chicken to the crock pot and stir to combine with the juices.
Warm the tortillas in a dry skillet or microwave until pliable.
Assemble the tacos by placing a generous amount of shredded chicken on each tortilla.
Top with shredded lettuce, diced tomatoes, shredded cheddar cheese, chopped cilantro, and a dollop of sour cream.
Serve with lime wedges on the side for squeezing over the tacos.