Description
Want a delicious, no-fuss meal that’s perfect for Taco Tuesday, family dinners, or casual gatherings? Slow-Cooker Chicken Tacos are the ultimate recipe! These tacos feature tender, shredded chicken infused with zesty lime and chili powder, mixed with corn and chunky salsa for a vibrant filling.
Ingredients
- For the Chicken:
- 1-1/2 pounds boneless, skinless chicken breast halves
- 3 tablespoons lime juice
- 1 tablespoon chili powder
- 1 cup fresh or frozen corn, thawed
- 1 cup chunky salsa
- For Assembly:
- 12 fat-free flour tortillas (6 inches), warmed
- Optional Toppings:
- Sour cream
- Pickled onions
- Shredded lettuce
- Sliced avocado
- Shredded cheddar or Cotija cheese
- Lime wedges
Why These Ingredients Matter
- Chicken Breasts: Lean and tender, perfect for shredding.
- Lime Juice: Adds bright, tangy flavor.
- Chili Powder: Brings mild, smoky heat.
- Corn: Provides sweet, crunchy texture.
- Salsa: Adds bold, fresh tomato flavor.
- Tortillas: Soft, fat-free wraps for the filling.
- Toppings: Optional extras for creaminess, crunch, and zest.
Substitutions and Variations
- Chicken: Swap with boneless, skinless chicken thighs (same cooking time) or 1-1/2 pounds pork tenderloin (cook 4-5 hours).
- Lime Juice: Use lemon juice or 2 tablespoons orange juice.
- Chili Powder: Replace with 1 teaspoon cumin or smoked paprika for less heat.
- Corn: Swap with black beans, diced bell peppers, or omit.
- Salsa: Use mild, medium, or hot salsa, or homemade pico de gallo.
- Tortillas: Swap with corn tortillas, lettuce wraps, or whole-wheat tortillas.
- Gluten-Free: Use gluten-free corn tortillas and ensure salsa is gluten-free.
- Spicy Tacos: Add 1/4 teaspoon cayenne or 1 diced jalapeño with the salsa.
- Creamy Tacos: Mix 1/4 cup sour cream or Greek yogurt into the filling.
Instructions
Step 1: Prep Your Ingredients
- Trim 1-1/2 pounds boneless, skinless chicken breasts.
- Measure 3 tablespoons lime juice and 1 tablespoon chili powder.
- Measure 1 cup fresh or thawed frozen corn.
- Measure 1 cup chunky salsa.
- Gather 12 fat-free flour tortillas (6 inches).
- Prep optional toppings: shred lettuce, slice avocado, grate cheese, make pickled onions, and cut lime wedges.
- Grease a 3-quart slow cooker with cooking spray.
Tip: Thaw frozen corn in the fridge overnight or rinse under warm water; trim chicken for a leaner result.
Step 2: Prep the Slow Cooker
- Add Chicken: Place chicken breasts in the greased 3-quart slow cooker.
- Season: Pour 3 tablespoons lime juice over the chicken, then sprinkle 1 tablespoon chili powder evenly over the top.
Tip: Rub chili powder into the chicken for even flavor; ensure chicken is in a single layer.
Step 3: Slow Cook
- Cook on Low: Cover and cook on Low for 5-6 hours, until chicken is tender and reaches an internal temperature of 165°F (74°C).
Tip: Check at 5 hours with a thermometer to avoid overcooking; don’t lift the lid often to maintain heat.
Step 4: Shred the Chicken
- Remove Chicken: Transfer chicken to a large bowl or cutting board.
- Shred: When cool enough to handle (about 5 minutes), shred chicken with two forks into bite-sized pieces.
- Return to Slow Cooker: Return shredded chicken to the slow cooker and stir to coat with the cooking liquid.
Tip: Shred finely for easy taco filling; reserve some cooking liquid for moisture.
Step 5: Add Corn and Salsa
- Mix In: Stir in 1 cup corn and 1 cup chunky salsa until well combined.
- Heat Through: Cover and cook on Low for 30 minutes, until the mixture is heated through and flavors meld.
Tip: Stir gently to mix; taste and adjust with extra lime juice or chili powder if desired.
Step 6: Assemble and Serve
- Warm Tortillas: Warm 12 flour tortillas in a microwave (wrap in a damp towel for 20 seconds) or skillet.
- Add Filling: Spoon about 1/3 cup chicken mixture onto each tortilla.
- Add Toppings: Customize with sour cream, pickled onions, shredded lettuce, sliced avocado, shredded cheddar or Cotija cheese, and lime wedges if desired.
- Serve: Serve tacos immediately with extra toppings on the side.
Tip: Use a slotted spoon to avoid soggy tortillas; fold or roll tortillas for easy eating.