Ingredients
For the Chicken
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 (1 oz) packet taco seasoning
- 1 (10 oz) can Rotel, drained to remove excess juice
- Juice of 1 lime
Optional, For Serving
- Flour tortillas or corn tortillas
- Pico de Gallo
- Guacamole or sliced avocado
- Sour cream or Mexican crema
- Lime wedges
- Cilantro
- Cheese
Instructions
- Prepare the Crockpot: Spray a 6 or 7 quart crockpot with non-stick spray to prevent sticking during cooking, making cleanup easier.
- Add Chicken and Seasoning: Lay the chicken breasts flat in the bottom of the crockpot. Evenly sprinkle the taco seasoning over the chicken, then top with the drained Rotel tomatoes and freshly squeezed lime juice for bright, zesty flavor.
- Cook the Chicken: Place the lid tightly on the crockpot. Cook on high heat for 3 to 4 hours or on low heat for 7 to 8 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred the Chicken: Drain excess liquid from the crockpot, leaving about half a cup of cooking liquid for moisture. Use two forks to shred the chicken directly in the crockpot, mixing it with the remaining juices for maximum flavor.
- Warm Tortillas and Serve: Warm your choice of flour or corn tortillas on the stovetop or microwave wrapped in a damp paper towel. Fill the tortillas with shredded chicken and top with your favorite accompaniments such as pico de gallo, guacamole, sour cream, cilantro, cheese, and lime wedges.
Notes
- You can substitute chicken thighs for chicken breasts for juicier meat.
- Drain the Rotel well to prevent the tacos from becoming too watery.
- Adjust cooking time depending on your crockpot’s heat settings and chicken thickness.
- Leftover chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a spicier version, add chopped jalapeños or a dash of hot sauce before cooking.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
