Crockpot Chicken Tacos Bliss: A Slow-Cooked Fiesta of Flavor in Every Bite!
Ingredients
Here’s everything I use, measured out with love:
- 2 lbs chicken breasts, boneless, skinless
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 16 oz chunky salsa
- ½ lime’s juice
- 2 tsp paprika
- 2 tsp ground cumin
- ¼ tsp chili powder
- ½ tsp ground coriander
- ½ tsp sea salt
- ¼ tsp black pepper
- 12 tortillas (Mission Carb Balance)
- Toppings:
- 2 avocados, mashed
- 4 tbsp sour cream
- 1 lime, sliced
- Fresh cilantro, chopped
I line it all up on my counter, and it’s like a taco bar waiting to happen. This makes 12 hearty tacos—perfect for sharing or savoring solo, depending on my mood. It’s my roadmap to zesty bliss. I always double-check my stash before I start—it’s my ritual to stay chill. Nothing’s worse than missing salsa mid-prep, right? Keeps me in the groove and ready to cook.
Instructions
Step 1: Load the Crockpot
Let’s get cozy—toss 2 lbs boneless, skinless chicken breasts into the crockpot (I love that easy start!). Add 1 finely chopped yellow onion, 4 minced garlic cloves, 16 oz chunky salsa, juice of ½ lime, 2 tsp paprika, 2 tsp ground cumin, ¼ tsp chili powder, ½ tsp ground coriander, ½ tsp sea salt, and ¼ tsp black pepper (my kitchen’s buzzing with spice vibes!). Mix ‘til the chicken’s coated—spices and salsa all over (my heart races for that simmer!). It’s the flavor base—pure taco magic!
Step 2: Slow Cook the Chicken
Cover and cook on high for 3 hours or low for 6 hours—let it tenderize (I love that slow hum!). Check it’s shreddable—juicy and soft (my kitchen smells like a fiesta!). It’s the set-it-and-forget-it step—pure slow-cooked delight!
Step 3: Shred and Simmer
Shred the chicken with two forks—give it a good stir (I grin at that tender pull!). Cook 1 more hour on low—lid ajar to evaporate moisture (my heart races for that thickness!). It’s the juicy finish—pure shreddy bliss!
Step 4: Toast the Tortillas
Heat a stovetop pan—lightly oil and toast 12 Mission Carb Balance tortillas, 20-30 seconds per side ‘til browned and warm (I love that sizzle!). Stack ‘em up—ready for filling (my kitchen’s a taco haven!). It’s the warm wrap—pure tortilla joy!
Step 5: Assemble and Serve
Scoop chicken onto each tortilla—top with mashed avocado (from 2 avocados), a dollop of sour cream (4 tbsp total), lime slices (from 1 lime), and chopped fresh cilantro (that first bite’s pure bliss, and you made it happen!). Serve hot—dig in (my table’s a feast!). Enjoy with love—it’s a winner every time!