Delicious and easy crock pot chicken tacos made with tender shredded chicken, seasoned with classic Mexican spices, perfect for a quick and flavorful meal.
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 cheddar cheese
1 cup shredded lettuce
1 medium tomato, diced
1/2 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, combine the salsa, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir well to mix the spices into the salsa.
Pour the salsa mixture evenly over the chicken breasts in the crock pot.
Cover and cook on low for 6 hours, or until the chicken is fully cooked and tender.
Once cooked, remove the chicken breasts from the crock pot and shred them using two forks.
Return the shredded chicken to the crock pot and stir it into the juices to absorb the flavors.
Warm the tortillas in a dry skillet or microwave until pliable.
To assemble the tacos, place a generous amount of shredded chicken on each tortilla.
Top with shredded cheddar cheese, shredded lettuce, diced tomato, chopped cilantro, and a dollop of sour cream.
Serve with lime wedges on the side for squeezing over the tacos.