Crock-Pot Chicken Tacos

Dump-and-go slow cooker recipe. Makes a big batch of tender shredded chicken that works for tacos, burrito bowls, enchiladas, or nachos. Freezes well.

Key note: Uses canned tomatoes + green chiles instead of jarred salsa — better, fresher flavor.

Ingredients

• 3 lbs boneless, skinless chicken breasts
• 3 heaping tbsp taco seasoning (homemade or store-bought)
• ¾ cup diced yellow or white onion
• 1 can (14.5 oz) diced tomatoes, undrained (regular, fire-roasted, or fire-roasted garlic)
• 1 can (4.5 oz) diced green chiles, undrained
• ½ cup chopped cilantro (optional)

For serving: corn or flour tortillas, plus toppings (cheese, sour cream, avocado, hot sauce, tomatoes, lettuce)

Recipe

1. Place chicken in slow cooker. Sprinkle taco seasoning evenly over chicken.
2. Top with diced onion, then pour tomatoes and green chiles over the top. Do not stir.
3. Cover and cook on LOW 6–8 hrs or HIGH 4–5 hrs.
4. Shred chicken with two forks directly in the cooking liquid.
5. Add cilantro, stir to combine. Serve.

Notes & Modifications

• Yields ~7 cups cooked shredded chicken — good for a crowd or meal prep.
• Tortillas: For soft tacos, toast flour tortillas in a dry skillet 30 sec/side. For crispy, fry corn tortillas in oil 1 min/side.
• Frozen chicken: Works, but add 1–2 hrs to cook time (food safety: check internal temp reaches 165°F).
• Storage: Refrigerate up to 4 days. Freeze up to 3 months in bags laid flat.

Pairs Well With

• mexican-rice (if/when ingested)
• Black or pinto beans
• Corn salsa, guacamole
• Use the chicken as filling for enchiladas or nachos