Crockpot Chicken Tacos With Juicy Chicken Thighs
These easy crockpot chicken tacos use juicy chicken thighs, salsa, lime juice, and simple seasonings. Reducing the cooking liquid gives you a flavorful sauce that coats every bite. Serve in your favorite tortillas with all the toppings you love!
Servings: 6
Calories: 195
Ingredients
- 8 Boneless skinless chicken thighs
- 1 cup Jarred salsa (your favorite brand)
- 2 Tablespoons Lime juice
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- kosher salt to taste
Instructions
- Add all ingredients to a slow cooker and cook on high for 2 hours. If your chicken is frozen, add 30 minutes. When the chicken is cooked through, remove just the chicken onto a cutting board and set aside to cool
- Pour the juice from the slow cooker into a saucepan and cook over high heat. Let the sauce boil rapidly for 15 minutes to reduce the liquid.
- While the liquid is reducing, cut your chicken thighs into 1 inch dice. You can also shred the chicken if that's what you prefer.
- Add the diced chicken to the saucepan with the reduced sauce and remove from the heat.
- Taste the chicken taco meat for seasoning and season with salt if needed. Serve with your favorite low carb tortillas and taco toppings. (nutrition is for taco meat only)
Notes
Chicken: Use thawed, boneless, skinless chicken thighs. Boneless, skinless chicken breasts also work, but start checking them early to avoid overcooking.
Cooking time: Slow cookers vary, so use the time as a guide. The chicken should reach at least 165°F in the thickest part and be tender enough to dice or shred easily.
Sauce: Don’t add broth or water to the slow cooker. The chicken will release juices as it cooks. Reduce the cooking liquid until it’s thick enough to coat the chicken, about 15 minutes. The exact time will depend on how much liquid you have.
Salt: Taste after combining the chicken with the reduced sauce before adding salt. The salsa may provide enough on its own.
Serving: I use low carb tortillas for extra fiber. Serve with jicama, cilantro, avocado, cheese, or your favorite taco toppings.
Storage: Refrigerate the chicken and sauce in an airtight container for up to 3–4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat to 165°F, adding a splash of water as needed to loosen the sauce.
Nutrition: Nutrition information is for the chicken taco meat only and does not include tortillas or toppings.
Nutrition
Calories: 195 | Carbohydrates: 4g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 143mg | Sodium: 424mg | Potassium: 499mg | Fiber: 1g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg