Crock Pot Chipotle Chicken Tacos
Turn your taco night into a flavor-packed fiesta with these Crock Pot Chipotle Chicken Tacos! This effortless slow-cooker recipe combines tender, shredded chicken with smoky chipotle peppers, aromatic spices like cumin and smoked paprika, and a touch of tomato richness. With just a quick prep, the crock pot does all the work, infusing the chicken with bold, zesty flavors that make every bite irresistible. Perfect for busy weeknights or casual gatherings, these tacos are fully customizable—pile them high with fresh toppings like cilantro, diced red onion, and shredded lettuce, and serve with warm tortillas and a squeeze of lime for a vibrant, crowd-pleasing meal. Whether you're after convenience or crave a restaurant-quality dish at home, these chipotle chicken tacos deliver in every way.
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Recipe Information
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 tbsp chipotle peppers in adobo sauce
- 1 15 oz can diced tomatoes (canned)
- 0.5 cup chicken broth
- 3 units garlic cloves (minced)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 12 units corn or flour tortillas
- 1 unit lime (cut into wedges)
- 0.25 cup chopped cilantro (optional)
- 0.25 cup diced red onion (optional)
- 1 cup shredded lettuce (optional)
- 1 cup shredded cheese (optional)
Instructions
Place the chicken breasts at the bottom of the crock pot.
In a medium-sized bowl, mix together the chipotle peppers, diced tomatoes, chicken broth, minced garlic, cumin, smoked paprika, oregano, salt, and black pepper. Stir until well combined.
Pour the chipotle mixture over the chicken in the crock pot, ensuring the chicken is fully coated.
Cover and cook on low heat for 6 hours or high heat for 4 hours, until the chicken is tender and easy to shred with a fork.
Once the chicken is cooked, transfer it to a plate and shred it with two forks.
Return the shredded chicken to the crock pot and mix it with the sauce.
Allow the shredded chicken to soak up the sauce in the crock pot for an additional 10-15 minutes on the warm setting.
Warm the tortillas in a skillet over medium heat or directly on a gas burner for a few seconds on each side.
Assemble the tacos by adding the shredded chipotle chicken to each tortilla and topping with cilantro, diced red onion, shredded lettuce, and cheese, if desired.
Serve with lime wedges on the side for an extra burst of flavor. Enjoy!
Nutrition Facts
Calories |
2693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 891 mg | 297% | |
| Sodium | 4502 mg | 196% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 9.9 g | ||
| Protein | 333.1 g | 666% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1295 mg | 100% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3585 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
