Description
Enjoy tender, flavorful chicken tacos made effortlessly in your slow cooker. This recipe combines juicy boneless chicken breasts with vibrant bell peppers, onions, and a zesty blend of taco seasoning and lime juice for a perfectly balanced meal. Slow cooking ensures the chicken is juicy and easy to shred, making it ideal for a quick and satisfying weeknight dinner or a casual get-together.
Ingredients
Scale
Main Ingredients
- 2 pounds Boneless, Skinless Chicken Breasts
- 1 packet Taco Seasoning (contains chili powder, cumin, garlic powder, and onion powder)
- 1 cup Chicken Broth (low-sodium recommended)
- 1 Red Bell Pepper, sliced
- 1 Green Bell Pepper, sliced
- 1 Medium Onion, chopped
- Juice of 1 Fresh Lime
- 1 handful Fresh Cilantro, chopped
- 8 small Corn or Flour Tortillas, warmed
Optional Toppings
- Shredded Cheese
- Sour Cream
- Avocado
- Salsa
Instructions
- Prepare Ingredients: Chop the onions and bell peppers finely and set aside. Measure out the taco seasoning and chicken broth to have them ready for layering.
- Layer Vegetables: Place the chopped onions and sliced bell peppers evenly in the base of the slow cooker to form a flavorful bed for the chicken.
- Add Chicken: Lay the boneless, skinless chicken breasts on top of the vegetables evenly.
- Season Chicken: Sprinkle the taco seasoning uniformly over the chicken breasts to ensure each piece absorbs the spices.
- Pour Broth: Add the chicken broth gently over the chicken and vegetables to keep moisture during slow cooking.
- Add Lime Juice: Squeeze the juice from one fresh lime over the slow cooker ingredients for a bright, tangy flavor.
- Cook Slowly: Cover with the slow cooker lid and cook on low heat for 6 to 8 hours or on high heat for 4 to 5 hours, allowing flavors to meld and chicken to tenderize.
- Check Doneness: About 30 minutes before the end of cooking, check if the chicken shreds easily with a fork to confirm it’s fully cooked and tender.
- Shred Chicken: Use two forks to shred the chicken directly inside the slow cooker, mixing it well with the vegetables and juices.
- Warm Tortillas: Heat tortillas in a dry skillet or microwave until warm and pliable for serving.
- Assemble Tacos: Spoon a generous amount of shredded chicken mixture onto each tortilla, topping with chopped cilantro and any optional toppings like shredded cheese, sour cream, avocado, or salsa.
- Enjoy: Serve the tacos warm and enjoy this easy, delicious meal perfect for any occasion.
Notes
- Use low-sodium chicken broth for a healthier version and to control salt content.
- For a spicier version, add chopped jalapeños or a dash of hot sauce before cooking.
- Leftover chicken taco filling can be refrigerated for up to 3 days or frozen for up to 1 month.
- For gluten-free tacos, opt for corn tortillas instead of flour tortillas.
- Warm tortillas just before serving to keep them soft and prevent tearing.
