Crockpot Chicken Tacos Recipe

Crockpot Chicken Tacos Recipe

Easy Crockpot Chicken Tacos, made in the slow cooker for a weeknight meal that's amped up with a bit of adobo sauce for extra kick!

Prep Time5

Cook Time4 30

On Low7

Total Time4 30

Course: Dinner

Servings: people

Calories: 267kcal

Equipment

5-7 quart crockpot or slow cooker

Ingredients

2 lbs boneless skinless chicken thighs
1 cup salsa (use your favorite- red salsa preferred)
1 10 oz can diced tomatoes and green chilis (such as Rotel)
2 tablespoon abobo sauce (from canned sauce, or from canned chilis in adobo sauce)
2 teaspoon ground cumin
½ teaspoon Mexican oregano (may sub regular dried oregano)
2 teaspoon chili powder
1 teaspoon ground coriander
4 cloves garlic, minced

Instructions

Add salsa, diced tomatoes and green chilis, adobo sauce from a can of sauce, or a can or chilis, cumin, oregano, chili powder, coriander, and minced garlic to the crockpot, and stir well.
2. Add the chicken thighs, and toss to coat.
3. Cover and cook for 4-5 hours on high, or 7-8 hours on low. (Chicken is done when it registers around 180 degrees f with a thermometer, for optimal shredding).
4. Once cooked, remove chicken with tings to a plate or sheet pan and shred with 2 forks.
5. Return shredded chicken to the Crockpot, and cook 30 minutes more on low, to warm through and meld with the sauce.
6. Serve!

Notes

Sauce Variations:

For a chunkier sauce, use chunky salsa.

For a smooth sauce, use a smoother, well blended salsa.

To smooth out a sauce made with chunky salsa, use an immersion blender before adding the shredded chicken back to the Crockpot for a saucier consistency.

Spice Variations:

If you prefer, you can swap the spice blend of dried spices for 5 ½ teaspoon of your favorite taco seasoning.

For added heat, try adding some additional adobo sauce, or add in some adobo chili powder.

Nutrition