why make this recipe
Crockpot Shredded Chicken Tacos are an easy and delicious meal perfect for busy days or gatherings. With minimal preparation, this recipe allows you to set it and forget it until mealtime. The flavors meld beautifully while the chicken cooks, making it a tasty option for family dinners or taco nights. Plus, you can customize your tacos with various toppings, making it fun for everyone.
how to make Crockpot Shredded Chicken Tacos
Ingredients:
- 1 medium onion, chopped
- 4 boneless skinless chicken breasts or boneless skinless chicken thighs
- 1 (14.5 ounce) can of salsa style tomatoes (or salsa)
- 3 tablespoons taco seasoning
- Corn tortillas
- 2 cups romaine lettuce, chopped
- ⅓ cup red onion, chopped
- ¼ cup corn
- 1 cup chopped tomatoes
- Lime wedges
- ¼ cup ranch dressing
- 2 tablespoons adobo sauce from a can of chipotle peppers
Directions:
- Add the onions, chicken, salsa-style tomatoes, and taco seasoning to a crockpot. Cover and cook on low for 4 hours or on high for 2 hours, until the chicken is fork tender. Use two forks to shred the chicken.
- In a small bowl, mix together the ranch dressing and adobo sauce.
- Spoon the shredded chicken mixture onto charred corn or flour tortillas. Top with romaine, red onion, corn, and tomatoes.
- Drizzle the tacos with the chipotle ranch dressing and serve with lime wedges.
how to serve Crockpot Shredded Chicken Tacos
Serve the tacos warm, allowing everyone to assemble their own with their favorite toppings. Offer small bowls of additional toppings like cheese, avocado, or jalapeños for extra flavor. Lime wedges are a great addition for a fresh squeeze of citrus.
how to store Crockpot Shredded Chicken Tacos
If you have leftovers, store the shredded chicken in an airtight container in the refrigerator for up to 3 days. Keep the tortillas and toppings separate to maintain freshness. You can also freeze the chicken for later; just make sure to let it cool before placing it in a freezer-safe container.
tips to make Crockpot Shredded Chicken Tacos
- For extra flavor, use homemade taco seasoning instead of store-bought.
- Consider adding black beans or bell peppers to the crockpot for more variety.
- If you’re short on time, you can switch the cooking time and use the high setting for a quicker meal.
variation
You can add some diced bell peppers or use different types of protein, such as beef or turkey. For a vegetarian version, substitute the chicken with black beans or lentils.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts or thighs, but you may need to increase the cooking time.
2. Can I make these tacos ahead of time?
Yes! You can prepare the chicken a day in advance and store it in the refrigerator. Just heat it up when you’re ready to serve.
3. What can I use instead of ranch dressing?
You can use sour cream, Greek yogurt, or your favorite sauce as a replacement for ranch dressing.
Crockpot Shredded Chicken Tacos
Ingredients
Main Ingredients
- 1 medium onion, chopped
- 4 pieces boneless skinless chicken breasts or boneless skinless chicken thighs
- 1 14.5 ounce can salsa style tomatoes or salsa
- 3 tablespoons taco seasoning
Toppings
- 2 cups romaine lettuce, chopped
- ⅓ cup red onion, chopped
- ¼ cup corn
- 1 cup chopped tomatoes
- ¼ cup ranch dressing
- 2 tablespoons adobo sauce from a can of chipotle peppers
Instructions
Preparation
- Add the onions, chicken, salsa-style tomatoes, and taco seasoning to a crockpot.
- Cover and cook on low for 240 minutes (4 hours) or on high for 120 minutes (2 hours), until the chicken is fork tender.
- Use two forks to shred the chicken.
Preparation of Sauce
- In a small bowl, mix together the ranch dressing and adobo sauce.
Assembly
- Spoon the shredded chicken mixture onto charred corn or flour tortillas.
- Top with romaine, red onion, corn, and tomatoes.
- Drizzle the tacos with the chipotle ranch dressing and serve with lime wedges.