Description
Want tacos that are juicy, zesty, and practically cook themselves? Slow-Cooker Chicken Tacos are the perfect recipe! This hands-off dish combines tender shredded chicken with lime, chili powder, corn, and salsa, all wrapped in warm tortillas
Ingredients
Scale
This recipe makes 12 tacos (serves 4-6) and uses simple ingredients for a bold, flavorful dish. Here’s what you’ll need for the original (1x) recipe:
- 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 protein that shreds easily and absorbs the zesty flavors.
- Lime Juice: Adds bright, tangy acidity to balance the spice.
- Chili Powder: Brings a warm, spicy kick to the chicken.
- Corn: Provides sweet crunch and texture to the filling.
- Salsa: Adds a fresh, tomatoey depth with a hint of spice.
- Flour Tortillas: Soft, fat-free wraps that hold the juicy filling.
- Optional Toppings: Sour cream adds creaminess, pickled onions bring tang, lettuce and avocado offer freshness, cheese provides richness, and lime wedges enhance the citrusy zing.
Substitutions and Variations
- Chicken: Swap with boneless chicken thighs for juicier meat or pork tenderloin (cook 5-6 hours).
- Lime Juice: Replace with lemon juice or orange juice for a different citrus note.
- Chili Powder: Use 1 teaspoon smoked paprika plus 1/2 teaspoon cumin for a smokier flavor.
- Corn: Substitute with black beans, diced bell peppers, or omit for a simpler filling.
- Salsa: Use mild, medium, or hot salsa, or swap with diced tomatoes plus 1/4 teaspoon chili flakes.
- Tortillas: Use corn tortillas (gluten-free), whole-wheat tortillas, or lettuce wraps for low-carb.
- Gluten-Free: Use corn tortillas and check salsa for additives.
- Lower Sodium: Use low-sodium salsa and reduce chili powder to 2 teaspoons.
- Spicy Kick: Add 1/4 teaspoon cayenne or a sliced jalapeño with the corn and salsa.
- Creamy Twist: Mix 1/4 cup sour cream or Greek yogurt into the chicken mixture after shredding.
Instructions
Step 1: Prep Your Ingredients
- Pat 1-1/2 pounds boneless, skinless chicken breast halves dry with paper towels.
- Measure 3 tablespoons lime juice and 1 tablespoon chili powder.
- Thaw 1 cup frozen corn if using (or measure fresh corn).
- Measure 1 cup chunky salsa.
- Gather 12 fat-free flour tortillas (6 inches) and optional toppings: sour cream, pickled onions, shredded lettuce, sliced avocado, shredded cheddar or Cotija cheese, and lime wedges.
Tip: Prep toppings while the chicken cooks to save time.
Step 2: Cook the Chicken
- Place Chicken: Arrange chicken breasts in a 3-quart slow cooker.
- Add Seasonings: Pour 3 tablespoons lime juice over the chicken and sprinkle with 1 tablespoon chili powder.
- Cook: Cover and cook on Low for 5-6 hours, until the chicken is tender and reaches 165°F (74°C) internally.
Tip: Check at 5 hours; smaller breasts may cook faster. Avoid lifting the lid too often to maintain heat.
Step 3: Shred the Chicken
- Remove Chicken: Transfer chicken to a cutting board and let cool slightly, about 5-10 minutes.
- Shred: Shred the chicken with two forks into bite-sized pieces.
- Return to Slow Cooker: Place shredded chicken back in the slow cooker with the cooking liquid.
Tip: Shred finely for easy taco filling or coarsely for chunkier texture.
Step 4: Add Corn and Salsa
- Mix In: Stir in 1 cup fresh or thawed frozen corn and 1 cup chunky salsa.
- Heat Through: Cover and cook on Low for 30 minutes, until the mixture is heated through and flavors meld.
Tip: Stir halfway to ensure even heating and flavor distribution.
Step 5: Assemble the Tacos
- Warm Tortillas: Warm 12 fat-free flour tortillas (6 inches) in a skillet, microwave (20-30 seconds, wrapped in a damp towel), or oven (wrapped in foil at 300°F for 10 minutes).
- Fill Tacos: Spoon the chicken mixture onto each tortilla.
- Add Toppings: Top with optional sour cream, pickled onions, shredded lettuce, sliced avocado, shredded cheddar or Cotija cheese, and a squeeze of lime juice from wedges.
Tip: Don’t overfill tortillas to keep them easy to eat.
Step 6: Serve
- Serve tacos hot, with extra toppings and lime wedges on the side. Provide napkins for the juicy filling!