Forget the store-bought salsa! This recipe delivers juicy, flavorful crock pot chicken tacos without relying on any pre-made sauce. We'll build layers of flavor directly into the chicken, resulting in a delicious and customizable taco experience. Perfect for busy weeknights, this recipe is easy to adapt to your preferred spice level and toppings.
Why Skip the Salsa?
Many people find that store-bought salsa can be overly acidic or lack the depth of flavor they desire. Making your own salsa is an option, but it adds extra prep time. This recipe prioritizes simplicity and allows you to control the flavor profile entirely, ensuring each bite is perfect.
What You'll Need:
For the Chicken:
- 2 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning (or homemade – see recipe below!)
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 tsp chili powder (optional, for extra heat)
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
For the Tacos:
- 12 corn or flour tortillas
- Your favorite taco toppings (see suggestions below)
Homemade Taco Seasoning (Optional):
If you prefer a homemade taco seasoning, here's a simple recipe:
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
-
Prepare the Chicken: In a large bowl, combine the chicken broth, olive oil, and your chosen taco seasoning (store-bought or homemade). Add the chicken breasts and ensure they are well coated.
-
Slow Cook: Transfer the chicken and marinade to your slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shreds.
-
Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it with two forks. You can leave some larger chunks if you prefer.
-
Warm the Tortillas: While the chicken is cooking, warm your tortillas according to package directions. You can heat them in a dry skillet, microwave, or oven.
-
Assemble the Tacos: Fill your warmed tortillas with the shredded chicken and your favorite toppings.
Topping Suggestions:
- Fresh toppings: Diced onions, shredded lettuce, diced tomatoes, shredded cheese, chopped cilantro, avocado or guacamole.
- Creamy additions: Sour cream, Greek yogurt, or a creamy cilantro-lime dressing.
- Spicy kicks: Sliced jalapeños, pickled onions, or a dash of your favorite hot sauce.
Frequently Asked Questions (FAQs)
Can I use bone-in chicken?
Yes, you can use bone-in chicken breasts or thighs, but the cooking time will need to be adjusted. Bone-in chicken generally takes longer to cook. Start by checking the internal temperature with a meat thermometer; it should reach 165°F (74°C).
How do I store leftover chicken?
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop.
Can I freeze the cooked chicken?
Yes, you can freeze the cooked and shredded chicken for up to 3 months. Thaw it completely before reheating.
What other proteins can I use in this recipe?
This recipe works well with other proteins like pork, beef, or even vegetables like butternut squash or sweet potatoes. Adjust the cooking time accordingly.
Can I make this recipe in an Instant Pot?
Yes, this recipe can easily be adapted for an Instant Pot. Sear the chicken first, then add the liquid and seasonings, pressure cook for 15-20 minutes, and naturally release pressure. Shred and serve.
This salsa-free crock pot chicken taco recipe is a delicious and versatile way to enjoy a classic dish. Feel free to experiment with different seasonings and toppings to create your perfect taco masterpiece!
