Crockpot Chicken Tacos

There’s nothing like coming home from a long day at work and having dinner already prepared for you. With minimal preparation, you can make a delicious Mexican-style meal for your family. The slow cooker does all the work all you have to do is toss it in and  turn it on.

After 6 hours of slow cooking, the chicken is so tender and moist that it just falls apart. This recipe isn’t just easy and budget friendly, it’s also low in calories and high in protein. :) If you want to make it even simpler, you can substitute a 1 ounce package of taco seasoning instead of the seasonings that I have listed. Why not make tonight taco night at your house?

Crockpot Chicken Tacos

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 6 hours


6 boneless, skinless chicken breasts
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 ½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 (16 oz) jar salsa
flour tortillas (6 inch)


Throw everything (excluding tortillas) into the crock pot and stir until chicken breasts are evenly covered in seasonings and salsa.
Cover and cook on low until the chicken is fork-tender and shreds easily, about 6 hours. (Or alternatively, cook on high for 4 to 6 hours).
To serve, heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with desired toppings.

Source: adapted from Chocolate Therapy and, originally from Tasty Kitchen


One Year Ago: Cincinnati Chili