These crowd-pleasing 3-ingredient Crockpot Chicken Tacos are topped with avocado and lime sauce and a quick pico de gallo and served in corn tortillas. Your family will love these easy and versatile crockpot chicken tacos!
So, let s chat about Sunday because I am starting to feel ALL THE ANXIETY, which is leading to a lot of crockpot chicken taco stress eating. Our Carolina Panthers are going to the SUPER BOWL. I can t decide if I m ready for it to just be game time or if it would be better to just perpetually live in this excited, anxious, confident, happy state that is currently engulfing the Carolinas. We ve been Panthers fans since the first season and it has been so, so fun to win game after game after game after game (obnoxious yet?) this year and see the community rally so strongly behind our team. I am a little concerned the Charlotte Observer won t have anything to report on once this is all over On to an equally important topic: what are you making for Super Bowl Sunday? I know Super Bowl Sunday is all about the wings, but I could not be less excited about wings. Not a fan I am, however, a fan of all things Mexican food so that s my Super Bowl Sunday choice. Fewer wings, more tacos, lots of Panthers touchdowns. If you ve got a crowd coming over, take a look at my Free Mexican Night Planning Guide. It s a PDF download complete with a preparation timeline, shopping list, and 5 recipes.
You could also make these delicious and could-not-be-easier Crockpot Chicken Tacos and set up a little topping assembly line. There s nothing difficult about these crockpot chicken tacos. We ll start by putting chicken breasts, jarred salsa, and a packet of taco seasoning in the crockpot. The chicken cooks on low for most of the day and then is shredded and stirred into the sauce in the crockpot. Three ingredients in the crockpot and an endless variety of ways to serve it seriously so easy. Side Note: This recipe is written so that you ll have all the tacos you want and still have chicken leftover for your freezer. You know I m on a mission to help you stock your freezer, so go with it. When I share another recipe using this chicken in a few weeks, you ll be so happy you already have some on hand. But today is all about crockpot chicken tacos topped with a quick pico and our favorite Avocado and Lime Sauce. With the chicken cooking, it s time to prep our toppings: Avocado and Lime Sauce and my quick 3-ingredient pico. The avocado and lime sauce is simply avocado, garlic, cilantro, lime, salt, and pepper all blended together in your food processor. For these tacos, I made a pico de gallo using small diced tomato, onion, and cilantro. If, for some reason, you ve opted not to make the Avocado and Lime Sauce (a decision you ll regret for eternity), be sure to squeeze in some lime and add some minced garlic to your pico.
I could eat these every day for the rest of my life and be so, so happy! Make them this weekend while you cheer for Cam and Luke and Greg #KeepPounding Print Crockpot Chicken Tacos Author: Jessica Wood Prep time: 25 mins Cook time: 6 hours Total time: 6 hours 25 mins Serves: 4 These crowd-pleasing 3-ingredient Crockpot Chicken Tacos are topped with avocado and lime sauce and a quick pico de gallo and served in corn tortillas. Your family will love these easy and versatile chicken tacos! Ingredients Crockpot Chicken Tacos 2 lb chicken breasts 24 oz jarred salsa 1 packet taco seasoning 16 corn tortillas (or tortillas of choice) Avocado and Lime Sauce 2 avocados 2 limes 2 garlic cloves salt pepper 1 bunch cilantro, divided 1-2 tbsp water Pico de Gallo 3 roma tomatoes, diced ½ onion, diced
2 tbsp chopped cilantro Instructions 1. MAKE THE CHICKEN: Place chicken breasts in bottom of crockpot and top with a packet of taco seasoning and the jar of salsa. Cook on low 5-6 hours until chicken will shred. Remove chicken from crockpot and shred with two forks. Return shredded chicken to crockpot and stir into sauce and keep on warm until ready to serve. 2. MAKE THE AVOCADO AND LIME SAUCE: Scoop the flesh from the avocados and add to the bowl of a food processor with juice of 2 limes, 2 peeled garlic cloves, a generous pinch of salt and pepper, and a handful of cilantro leaves (stems and all). Reserve about 2 tablespoons of cilantro leaves for pico. Process ingredients until avocado and lime sauce is smooth in consistency. Stir a few times and pulse again to ensure everything is combined. With food processor running, add water a tablespoon at a time until you reach desired consistency. 3. MAKE THE PICO DE GALLO: In a small bowl combine diced roma tomatoes, diced onion, and minced cilantro. Stir and set aside. 4. ASSEMBLE: For the best results, you'll want to use two corn tortillas for each taco. Layer the corn tortillas, top with shredded chicken, then add avocado and lime sauce and the pico. 5. FREEZE: Leftover chicken will freeze wonderfully in a freezer container. Serve with tacos, enchiladas, nachos, etc. 6. Enjoy! Notes This recipe is written to serve four and have leftovers for the freezer, but if you double the amount of tortillas and the pico you can easily serve 8.