Crockpot Chicken Tacos: Quick and Easy Recipe for Busy Moms
When I got married, the first thing my mother gave me was a crockpot. She swore by it, saying that it was something I would use often and probably as long as I lived. She wasn't wrong.
I love my crockpot. I've made soups, beef and chicken dishes, and curry in it. It's easy, requires very little prep, and you can basically throw anything into a crockpot, and it usually turns out pretty good (or at least edible).
Tacos are a quick and yummy dinner option, and this recipe only takes about 20 minutes or less to prep (including the coleslaw, which, if you make the night before, cuts down your prep time by 10 minutes!).
Crockpot Chicken Tacos
(serves 4 to 6)
For the chicken mix:
- 1 pound boneless, skinless chicken breasts
- 1 16-ounce jar of your family's favorite salsa
- 2 cloves of garlic, roughly chopped
- Taco seasoning to taste (I used about 1 teaspoon)
- Salt and pepper to taste
For the coleslaw:
- 3 cups finely shredded cabbage
- 1 red onion, finely chopped
- 2 medium-sized carrots or 1 large carrot, grated
- 1 cup mayonnaise
- 3 tablespoons sugar
- 1/4 cup vinegar
For the chicken:
- Put all the chicken-mix ingredients into the crockpot and cook on medium for 4 to 6 hours. (Or if you're at work, 8 hours on low.)
- After the cooking period, shred the chicken with tongs or a couple of forks and let cook for another 30 minutes or so.
For the coleslaw:
- To make the dressing, whisk the sugar into the mayonnaise. Once incorporated, slowly add the vinegar, whisking the whole time until fully mixed.
- Toss cabbage, onion, and carrot until mixed, then add the dressing. Mix well. Keep in the refrigerator until it's ready to serve. I find that the longer the coleslaw sits in the fridge, the better it tastes!
For the tacos:
- Serve shredded chicken in corn or flour tortillas, topped with the coleslaw.
What's your favorite crockpot recipe?