Can I use frozen chicken in this recipe?

Yes, frozen chicken breasts can be used, but they’ll require the full 8 hours on low heat to ensure they cook through safely and evenly.

What if I don’t have Rotel?

You can substitute Rotel with any jarred salsa, diced tomatoes, or even fire-roasted tomatoes. For a spicy kick, add chopped green chiles or jalapeños.

How do I know when the chicken is cooked?

The chicken should be easy to shred with a fork and reach an internal temperature of 165°F. If it’s still firm, give it more time in the crockpot.

Crockpot Chicken Tacos - Superb Recipe

Name: Crockpot Chicken Tacos
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Tex-Mex
Ingredients: 1.5 pounds boneless, skinless chicken breasts or thighs; 1 (1 oz) packet taco seasoning; 1 (10 oz) can Rotel, strained; Juice of 1 lime

Description

These Crockpot Chicken Tacos are the ultimate easy weeknight dinner, made with just four ingredients and packed with bold Tex-Mex flavor. Perfect for beginner cooks and meal preppers alike, this recipe yields juicy, shredded chicken that can be used in tacos, burritos, bowls, and more.

Ingredients

Scale

1.5 pounds boneless, skinless chicken breasts or thighs
1 (1 oz) packet taco seasoning
1 (10 oz) can Rotel, strained
Juice of 1 lime

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Instructions

Prepare the Crockpot: Lightly spray the inside of your 6- to 7-quart slow cooker with non-stick spray or use a liner for easy cleanup.
Add the Ingredients: Lay the chicken in a single layer in the bottom of the crockpot. Sprinkle the taco seasoning evenly over the chicken, then spoon the drained Rotel over the top. Finish by squeezing the juice of one lime over everything.
Cook Until Tender: Place the lid on and cook on high for 3 to 4 hours or on low for 7 to 8 hours. The chicken is done when it can be easily shredded with a fork and is no longer pink inside.
Drain and Shred: Carefully drain most of the cooking liquid, leaving about half a cup to keep the meat moist. Use two forks to shred the chicken directly in the crockpot. For a faster option, a hand mixer on low works well, but watch for splatter.
Serve and Enjoy: Warm your tortillas in a skillet or microwave. Fill each with the shredded chicken and your favorite toppings like pico de gallo, guacamole, shredded cheese, or sour cream.

Notes

You can swap chicken breasts for thighs for extra moisture.
Rotel can be replaced with salsa, diced tomatoes, or fire-roasted tomatoes.
For added nutrition, stir in a can of black beans or corn during the last hour of cooking.
Leftovers freeze well and can be used in quesadillas or taco bowls later in the week.

Prep Time: 10 minutes
Cook Time: 3 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 224 kcal
Sugar: 3g
Sodium: 777mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0.02g
Carbohydrates: 9g
Fiber: 3g
Protein: 37g
Cholesterol: 109mg