Crockpot Chicken Tacos
Three ingredients and almost zero work. The result is a juicy, flavorful shredded chicken that makes some killer tacos.
Three ingredients and almost zero work. The result is a juicy, flavorful shredded chicken that makes some killer tacos.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa.
- You do not need to add any water to the taco seasoning.
- Cook on high for 4 to 6 hours or on low for 6 to 8 hours.
- When done, the chicken should shred easily when stirred with a fork.
- For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream.
- This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc.
- Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).
Swapping jarred salsa for fresh pico de gallo introduces high water content that alters the braising liquid, resulting in a watery sauce rather than a concentrated glaze. Combining boneless skinless chicken breasts with commercial seasoning and a sixteen-ounce jar of salsa creates a closed-system braise where moisture released from the meat combines with the tomato acids. Because slow cookers trap steam efficiently, adding extra liquid is unnecessary and will dilute the spices.
Maintaining an internal temperature of 165 degrees Fahrenheit ensures the poultry is safe to eat, but structural tenderness requires prolonged heat to break down collagen within the muscle fibers. Cooking on low for six to eight hours yields better moisture retention than high heat at four to six hours, as gentle thermal transfer prevents the exterior proteins from tightening too quickly. When the meat reaches this tender state, two forks will pull the fibers apart effortlessly.
Ceramic crock inserts retain heat unevenly if thermal shock occurs, so bring refrigerated ingredients to room temperature before programming the appliance. Standard slow cookers operate around 200 degrees Fahrenheit on the low setting, maintaining a steady simmer without boiling away the aromatics. Positioning the poultry in a single layer at the base of the insert guarantees uniform contact with the heating element.
Leftover shredded protein stores safely in airtight containers within the refrigerator for up to four days, or inside a freezer for three months. Cool the mixture rapidly in shallow containers before refrigeration to prevent the internal temperature from lingering in the danger zone between 40 and 140 degrees Fahrenheit. Reheating requires gentle stove heat with a splash of chicken broth to restore lost surface moisture.
