Go Back Email Link
slow cooker chicken tacos
Print Recipe
5 from 2 votes

Crockpot Chicken Tacos

The most amazing chicken taco meat you will ever make using flavorful chicken thighs. This easy crockpot chicken taco recipe is only 5 ingredients!
Prep Time5 minutes
Cook Time2 hours 20 minutes
Total Time2 hours 25 minutes
Course: dinner, lunch, Main Course
Cuisine: Mexican
Keyword: chicken meat for tacos, gluten free
Servings: 4
Calories: 443

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

Instant pot: add the salsa followed by the rest of the ingredients.  Seal the lid and cook under high pressure for 8 minutes, followed by a 10 minute natural pressure release.  Quick release the rest of the pressure and remove the lid when the pin drops.  Remove the chicken from the pot to a bowl or plate and shred with 2 forks.  Put the Instant pot on the Hi Simmer function and reduce the liquid for 15 minutes.  Add the chicken back to the pot and mix with the sauce. Serve.

Nutrition

Calories: 443 | Carbohydrates: 4g | Protein: 42g | Fat: 9g | Fiber: 2g