Crock Pot Chicken Tacos

Crock Pot Chicken Tacos are full of flavor and prepped in less than 10 minutes. Add your Chicken Tinga to a corn tortilla, top with your favorite ingredients and you're ready for taco Tuesday.

Course Main Course

Cuisine International, Mexican

Keyword crockpot chicken tacos, slow cooker chicken tacos

Prep Time 10

Cook Time 6

Total Time 6 10

Servings people

Calories 525kcal

Ingredients

4 tomatoes
1 small can chipotle chilis
1 tsp sea salt
1 small chopped onion
2 cloves crushed garlic
2 large chicken breasts
1 cup thinly sliced lettuce
8 thinly sliced radishes
2 Tbsp sour cream
1 sliced avocado
1/2 cup cilantro leaves
16 corn tortillas

Instructions

Remove stem and ovaries of tomatoes and add together with chipotle chilis to high speed blender (if you don't have a high speed blender you might have to quarter the tomatoes first) and blend until smooth.
Pour sauce into crock pot, add chopped onion and crushed garlic, give a quick stir and then submerge chicken breasts in the sauce.
Set slow-cooker to 3-4 hours on high or 6-8 hours on low.
Remove chicken breast from crock pot and place on a large chopping board and shred with two forks. Then add shredded chicken back into the crockpot and stir into the sauce.
Now build your tacos. Place a warm corn tortilla on a plate, add chicken tinga, lettuce, thinly sliced radish, cilantro leaves, sour cream and sliced avocado on top and enjoy!

Video

Nutrition

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