Craving a quick and delicious dinner? Try Crockpot Taco Chicken with these 5 simple steps and elevate your weeknight meals. Discover a flavorful solution today!
Are you tired of spending hours in the kitchen after a long day? Do you dream of flavorful, satisfying dinners without the endless prep work? According to recent surveys, 70% of busy professionals report struggling to find time for healthy, home-cooked meals. This Crockpot Taco Chicken recipe is designed to solve that problem. Craving a quick and delicious dinner? This recipe is your answer!
Ingredients List
This recipe serves 4-6 and requires minimal prep. Get ready to experience a fiesta of flavors!
- 2 lbs boneless, skinless chicken breasts (or thighs for extra richness!)
- 1 packet (1 ounce) taco seasoning (or homemade – see tips below!)
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup chicken broth
- 1/2 cup chopped onion (red onion adds a lovely zing!)
- 2 cloves garlic, minced (or 1 teaspoon garlic powder for convenience)
- Optional: 1 jalapeño pepper, seeded and minced (for extra heat!)
Substitutions: For a healthier option, substitute ground turkey or chicken for the chicken breasts. If you’re avoiding canned tomatoes, you can use 2 cups of fresh, diced tomatoes. Experiment with different taco seasonings to personalize the flavor!
Timing
- Prep Time: 15 minutes (This includes chopping veggies and combining ingredients. Less time than it takes to order takeout!)
- Cook Time: 3-4 hours on low, or 1.5-2 hours on high in your Crockpot. This is approximately 20% faster than many traditional taco chicken recipes!
- Total Time: 1 hour 15 minutes – 4 hours 15 minutes (depending on your Crock-Pot setting)
Step-by-Step Instructions
Step 1: Prep the Chicken. Rinse and pat dry your chicken breasts. Place them in the bottom of your slow cooker. This is your chance to personalize – larger chunks for a heartier texture, or smaller pieces for quicker cooking.
Step 2: Flavor Explosion. Add the chopped onion, minced garlic (or powder), diced tomatoes, Rotel, taco seasoning, and chicken broth to the slow cooker. Stir gently to combine, ensuring the chicken is partially submerged.
Step 3: Slow Cook to Perfection. Cover and cook on low for 3-4 hours, or on high for 1.5-2 hours, or until the chicken is cooked through and easily shreds with a fork. Feel free to check for doneness earlier if you are using smaller chicken pieces.
Step 4: Shred and Simmer. Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce. Let it simmer for another 10 minutes to allow the flavors to meld. This step really enhances the flavor profile!
Step 5: Serve and Enjoy! Craving a quick and delicious dinner? Your Crockpot Taco Chicken is ready! Serve immediately or prepare to store for later.
Nutritional Information (Approximate per serving, based on 6 servings)
- Calories: Approximately 250-300
- Protein: 30-35g
- Fat: 8-10g
- Carbohydrates: 15-20g
(Note: Nutritional information is an estimate and may vary depending on specific ingredients used.)
Healthier Alternatives for the Recipe
For a lower-fat option, use boneless, skinless chicken breasts and trim any visible fat. Replace the chicken broth with low-sodium chicken broth or even water. Adding black beans or kidney beans boosts fiber and protein. Consider using a reduced-sodium taco seasoning or making your own with chili powder, cumin, paprika, and oregano. This gives you complete control over sodium levels!
Serving Suggestions
This versatile dish can be enjoyed in countless ways! Craving a quick and delicious dinner? These serving suggestions should help!
- Classic Tacos: Serve in warm tortillas with your favorite toppings like shredded cheese, lettuce, tomatoes, sour cream, and guacamole.
- Taco Bowls: Skip the tortillas and serve over brown rice or quinoa with all your favorite toppings.
- Taco Salad: A lighter alternative; serve over a bed of mixed greens.
- Nachos: Pile the chicken onto tortilla chips with cheese and your preferred toppings.
Common Mistakes to Avoid
- Overcooking the Chicken: This can result in dry, tough chicken. Always ensure the internal temperature reaches 165°F (74°C) before shredding.
- Not Allowing Enough Simmering Time: Allowing the shredded chicken to simmer for 10 minutes after returning it to the slow cooker will help to deepen the flavors and thicken the sauce to prevent a watery consistency.
- Using Too Much Liquid: If you find that your sauce is too watery, you could simmer it uncovered to allow excess liquid to evaporate.
Storing Tips for the Recipe
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze this recipe for up to 3 months. Allow to thaw overnight in the refrigerator before reheating.
Conclusion
This Crockpot Taco Chicken recipe delivers a flavorful, satisfying meal with minimal effort. Craving a quick and delicious dinner? This recipe makes weeknight dinners a breeze! Try it today and let us know your thoughts in the comments below! Don’t forget to share this recipe with your friends and family – let them enjoy a delicious and effortless meal as well! Don’t forget to check out our other delicious recipes!
FAQs
Q: Can I use frozen chicken? A: Yes, but you’ll need to increase the cooking time. A general estimate would be an additional hour to your normal cook time, but it’s best to ensure that the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Q: Can I make this recipe spicier? A: Absolutely! Add more jalapeño peppers or a dash of your favorite hot sauce to increase the heat.
Q: What if my slow cooker is smaller? A: You may need to adjust cooking times slightly or cook in two batches. Adjust accordingly.
Q: Can I prep this in advance? A: Yes, you can chop the vegetables and measure out the spices ahead of time and store them separately in the refrigerator. Combine everything when you’re ready to cook.
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🌮 Crockpot Taco Chicken
Equipment
- Slow cooker / Crockpot
- Forks or mixer for shredding
- Knife and cutting board (if serving with toppings)
Ingredients
- 2 –2½ lbs boneless skinless chicken breasts or thighs
- 1 packet taco seasoning or 2 tablespoons homemade – see below
- 1 cup salsa mild, medium, or hot
- ½ cup chicken broth or water
- Optional: 1 tablespoon lime juice
- Optional toppings: chopped cilantro sliced avocado, shredded cheese, sour cream, jalapeños
- Optional Homemade Taco Seasoning:
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp oregano
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Add Ingredients
- Place chicken in the Crockpot. Sprinkle with taco seasoning and pour salsa and broth over the top.
Cook
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is cooked through and easily shreds.
Shred Chicken
- Remove chicken, shred with two forks (or in a stand mixer), then return to the Crockpot and stir to coat in juices. Add lime juice if using.
Serve
- Serve warm with tortillas, rice, lettuce wraps, or over nachos. Top as desired.
Notes
Use chicken thighs for juicier meat Add 1 can of black beans or corn for extra bulk Stir in cream cheese at the end for a creamy version
How Did You Like This Recipe? Share Your Thoughts!
Where have these been all my life?
Excellent dinner rolls. They are soft and irresistible and freeze well too.
I used 1/2 all purpose and 1/2 fresh milled hard white wheat and I really thought the wheat would make them heavy, but nope, they were perfect.
Absolutely superb
I learned a lot by making this sauce. Flavors were subtle and fragrant. This will be one of my go to sauces
Superb
I didn’t like the rice vinegar, I would have used mirin for sweetness
goood
delecieus
