Description
Slow-cooked tender and flavorful chicken tacos made with boneless skinless chicken breasts, taco seasoning, onions, fire-roasted tomatoes, and green chiles. Perfect for easy weeknight dinners and customizable with your favorite toppings and tortillas.
Ingredients
Scale
Main Ingredients
- 3 pounds boneless skinless chicken breasts
- 3 heaping tablespoons Homemade Taco Seasoning Mix or store-bought
- 3/4 cup diced onion
- 14.5 ounce can diced tomatoes (regular, fire-roasted, or fire-roasted garlic), undrained
- 4.5 ounce can diced green chiles, undrained
- 1/2 cup chopped cilantro (optional)
For Serving
- Tortillas, corn or flour
- Vegetable oil (if frying tortillas)
- Toppings like cheese, sour cream, tomatoes, lettuce, avocado, hot sauce, etc.
Instructions
- Prepare the Slow Cooker: Place the chicken breasts in the bottom of the slow cooker insert. Evenly sprinkle the taco seasoning over the chicken breasts.
- Add Vegetables: Top the chicken with diced onion, then pour the undrained diced tomatoes over the top, and finally add the undrained diced green chiles. Do not stir the mixture.
- Cook the Chicken: Cover the slow cooker and cook on LOW for 8 hours to ensure tenderness or on HIGH for 6 hours if short on time.
- Shred the Chicken: Remove the lid and shred the cooked chicken breasts with two forks directly in the slow cooker. Stir in the chopped cilantro to combine.
- Prepare the Tortillas (Optional): For soft tacos, toast flour tortillas in a dry skillet over medium heat for about 30 seconds per side until warmed and lightly toasted. For crispy tacos, heat vegetable oil in a small frying pan over medium-high heat and fry corn tortillas for about 1 minute per side until crispy. Drain on paper towels and blot excess oil.
- Serve: Serve shredded chicken on warmed tortillas or burrito bowls with your choice of toppings such as cheese, sour cream, tomatoes, lettuce, avocado, and hot sauce.
Notes
- This recipe yields approximately 7 cups of cooked shredded chicken.
- Nutrition values are calculated based on chicken only, excluding toppings and tortillas.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- For freezing, place shredded chicken in freezer-safe plastic bags, remove excess air, seal flat, and freeze for up to 3 months. Thaw in refrigerator before reheating.
- Variations include using the shredded chicken in enchiladas and nachos for versatile meal options.
Nutrition
- Serving Size: 1 cup shredded chicken
- Calories: 200 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
