Slow Cooker Crispy Chicken Tacos

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Slow Cooker Crispy Chicken Tacos

Loop & Dash

These tacos are simple, flavorful, and perfect for a family meal or casual gathering!

Servings:

Ingredients

2 pounds boneless, skinless chicken breasts
1 cup salsa
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
10 small flour tortillas
2 tablespoons avocado oil
1 cup shredded colby jack cheese
1/2 red onion, finely diced
1/2 cup fresh cilantro, chopped
1 jalapeno, seeds removed and finely diced
1 lime, cut into wedges
1/2 cup sour cream

Instructions

Prepare the Chicken:

Place chicken breasts in the slow cooker.
Sprinkle with chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt and pepper to taste.
Pour salsa over the chicken.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easy to shred.
Shred the chicken with two forks and mix with the juices in the slow cooker to keep it moist.

Make the Tacos:

Preheat the oven to 400°F.
Lightly brush or spray both sides of each tortilla with avocado oil.
Add shredded cheese on one half of the tortilla and place the shredded chicken on top of the cheese. Sprinkle with the diced onion and jalapeno. Add a little more cheese on top of the chicken and fold each tortilla in half.
Bake in the preheated oven for 10-12 minutes, or until the tortillas are crispy and the cheese is melted.
Serve the baked tacos with fresh cilantro, lime wedges, and a dollop of sour cream on the side.

Notes

Chicken Variations: You can use boneless, skinless chicken thighs instead of breasts for a richer flavor. If you prefer dark meat, try a mix of thighs and drumsticks (remove bones before shredding).

Salsa Options: For a smoky flavor, use roasted tomato salsa. For a spicier kick, choose a salsa with added jalapeños or habaneros.

Make It Ahead: The chicken can be prepared in advance and stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat gently before assembling the tacos.

Tortilla Tips: Warm the tortillas slightly in the microwave or on a skillet before brushing with oil to make them more pliable and easier to fold. If using corn tortillas, ensure they’re fresh to prevent cracking when folding.

Cheese Options: Experiment with different cheeses like pepper jack for a spicy twist or queso fresco for a more authentic touch.

Serving Suggestions: Add shredded lettuce, diced tomatoes, or avocado slices for extra toppings.

Crispier Shells: If you prefer extra crispy shells, bake the tortillas for 3-5 minutes before adding the chicken and cheese, then bake again to melt the cheese.

Leftovers: Leftover chicken can be repurposed into burrito bowls, quesadillas, or a salad topping.

Slow Cooker Clean-Up Tip: Use a slow cooker liner for easy cleanup if you’re short on time.

Kid-Friendly Adjustment: Reduce the spices in the chicken for a milder flavor that kids will enjoy.

Nutrition

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