Easy Crockpot Chicken Tacos
We may earn a small commission from products from the companies mentioned in this post.
Maybe 10 years ago, a friend of mine made these amazing chicken tacos and I LOOOOOVED them. I've made them at least twice a month for the past ten years – they're THAT good!
I figured out a way to make this recipe in the crockpot, and while the original version was served with fried corn tortillas, I serve mine with Wonder Wraps from the Trim Healthy Mama Cookbook instead….or I just pile the meat up on a plate with avocado, cheese (cheddar or Mexican Cotija cheese are awesome), sour cream, and occasionally salsa. If I were the type of person who didn't think cilantro tasted like soap, I would also add a sprinkle of cilantro. Since I personally feel that cilantro is inedible and I kind of hate it, I don't add it to mine. (Sorry for venting my strong feelings about cilantro here).
Here is the recipe for this easy, delicious Chicken Tacos. I put in two sets of instructions – one using the crockpot (which is what I do when I'm pressed for time), and one the “normal” way (in the NOTES section of the printable recipe below), which honestly I think tastes just a tiny bit better.
These tacos can make a delicious FP dinner if you skip the S toppings. To make these FP-friendly, I use Wonder Wraps and serve with diced raw onions and a dollop of 0% Greek yogurt.
This meal is included in my full January Menu, with instructions to make a double batch and freeze. The directions on how to prepare this for freezing are below the printable recipe, however, this is so extremely quick to make that you may just want to save the ingredients and make it fresh later in the month.
- 3 large chicken breasts
- 3 15 oz. cans diced tomatoes
- 3 Tablespoons cumin (start with 1 T and add to taste)
- 1 tsp salt
- 1 tsp pepper
- Optional S Toppings: sour cream, cheese, avocado mashed with salt
- Put three thawed chicken breasts in the crockpot
- Cover with three cans of diced tomatoes
- Sprinkle with cumin, salt, and pepper, then stir
- Cook on high 3-4 hours or until chicken is cooked through
- Taste an add seasoning if needed.
- Serve with desired toppings
Bake three chicken breasts in the oven at 375 for 45 minutes (turning once) or until cooked through (and juices run clear).
Cool, then shred the chicken.
Put shredded chicken in a skillet and stir in canned tomatoes
Season and stir together
Simmer 15 minutes or until flavors are combined
Taste and add seasoning if needed
Serve with desired toppings
Freezing Directions: Put three large chicken breasts in a gallon zip bag, label, and freeze. Then dump tomatoes and seasoning in a second bag, label, and freeze. Make sure it's thawed before you want to cook so you can drain the juices that accumulate as the chicken thaws. Copyright secured by Digiprove © 2016-2017
I can’t seem to find the tortillas being used here? Recipe or store bought? Gluten-free? Thanks so much for this!
They aren’t tortillas, they’re actually THM Wonder Wraps!
Would you know how many pounds or cups of shredded chicken you use for this?
When I used 3 chicken breasts, it came to about 4 pounds of meat and feeds my family of 4 for like 3 meals !!!! LOL !
I’m thinking you must have used less chicken!
They are great though !
Do you happen to know how to prepare this in the InstaPot? I’m assuming the same as crockpot, but I need to know the time, as well as natural or quick release, please and THANK YOU!! 🙂
So delicious and such a great and easy quick fix !