Crockpot Chicken Tacos with Salsa and Lime
Chicken breasts cooked with salsa, lime and taco seasoning, shredded and served in warm tortillas. About 201 calories and 21 g protein per serving.
Crockpot Chicken Tacos with Salsa and Lime
Course: Main CourseDifficulty: Easy8
servings10
minutes6
hoursChicken breasts cooked with salsa, lime and taco seasoning, shredded and served in warm tortillas. About 201 calories and 21 g protein per serving.
Ingredients
2 lb boneless skinless chicken breasts
1 1/2 cups thick salsa
1/4 cup fresh lime juice
1 packet taco seasoning mix
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt
8 corn tortillas, warmed
1 cup shredded lettuce
1 cup diced tomato
1/2 cup chopped cilantro
1 avocado, sliced
Directions
- Season the chicken with the taco seasoning, cumin, garlic powder and salt.
- Put the chicken in the slow cooker in one layer.
- Pour the salsa and lime juice over the chicken.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
- Check that the chicken is 165°F and shreds easily.
- Shred the chicken in the pot and stir it through the juices.
- Let it sit for 10 minutes so the meat soaks up the sauce.
- Warm the tortillas in a dry skillet for 30 seconds on each side.
- Fill the tortillas and add lettuce, tomato, cilantro and avocado.
Notes
- For a smoky version, add a spoonful of chipotle in adobo. Use chicken thighs if you want juicier meat. Leftover filling keeps 4 days and works in rice bowls or quesadillas. Freeze the cooked filling in portions for up to 3 months.
Chicken Tacos with salsa
Salsa and lime keep the chicken moist, and the taco seasoning does the rest. Letting the shredded meat sit for ten minutes soaks up the sauce. Thick salsa works best.
Warm the tortillas in a dry skillet.
Swaps
Thighs are juicier. Chipotle adds smoke. Use flour tortillas if you like.
Thin salsa makes the filling watery.
Serve and store
Top with lettuce, tomato, cilantro and avocado. The filling works in rice bowls and quesadillas. Freeze in portions.
Corn tortillas have more flavor, but flour ones are softer. Set out lime wedges, hot sauce and sour cream, and let everyone fill their own. The filling reheats well in a skillet with a splash of water.
A mistake to skip
Piling toppings on a cold tortilla. Warm the tortillas first, 30 seconds on each side, or they crack. Add the cold toppings last so the filling stays hot. If the filling looks wet, simmer it a few minutes with the lid off. A squeeze of lime at the table lifts the whole taco.
Crockpot Chicken Tacos with Salsa and Lime at a glance
- Prep time: 10 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 12, led by boneless skinless chicken breasts, thick salsa, fresh lime juice, packet taco seasoning mix
Tips for Crockpot Chicken Tacos with Salsa and Lime
For a smoky version, add a spoonful of chipotle in adobo. Use chicken thighs if you want juicier meat. Leftover filling keeps 4 days and works in rice bowls or quesadillas. Freeze the cooked filling in portions for up to 3 months.
Crockpot Chicken Tacos with Salsa and Lime FAQ
How long does Crockpot Chicken Tacos with Salsa and Lime take?
Crockpot Chicken Tacos with Salsa and Lime takes 6 hours of cooking after 10 minutes of prep.
How many people does Crockpot Chicken Tacos with Salsa and Lime serve?
This recipe makes 8 servings.
What do I need to make Crockpot Chicken Tacos with Salsa and Lime?
12 ingredients, led by boneless skinless chicken breasts, thick salsa, fresh lime juice, packet taco seasoning mix. Amounts are in the recipe card above.
Part of: 25 Lazy High Protein Crockpot Recipes for Busy Weeknights
