This recipe for Easy Chicken Crockpot Tacos is a good one if your kids are not fans of Mexican flavors. It’s mild enough for young children but can be easily customized for adults. It’s very quick to put together, once your chicken is cooked – perfect for “back to school”.
Lots of crockpot chicken tacos recipes call for a jar of salsa, which I know would be too spicy for Phoebe. I also skipped traditional Mexican spices (these flavors come from the salsa topping for those who like it) and used my homemade all-purpose seasoning mix. Phoebe kept hers basic with cheese, tomato, lettuce, and cilantro. The rest of us added salsa, jalapenos, chopped red onion, and avocado.
I warmed up the tortillas in a dry skillet and topped them with some Ranch salad dressing before adding the chicken and the rest of the toppings – an unusual ingredient in tortillas, but turned out to be a great addition. We love this brand of Ranch, it’s sold in the refrigerator section near Produce.
Here is how I made these easy crockpot chicken tacos:
- 3 bone-in skin-on chicken breasts
- 1 1/2 tsp of salt
- 1 1/2 tsp of your favorite all-purpose seasoning, or a mix of onion powder, garlic powder, paprika, dried dill
- Flour tortillas
- Ranch salad dressing
- Cheese (any kind you like. I used Parmesan on mine)
- Tomatoes, lettuce, onions, cilantro, avocado, jalapeno – pick and choose your favorite toppings
- Put the chicken breasts in the crockpot and sprinkle with salt and seasoning on both sides.
- Add 1/4 cup of water and cook on low for 5-6 hours (depending on the size of the breasts)*
- Remove the chicken to a large plate and let cool slightly. Discard the skin and shred the meat off of the bones.
- Heat the tortillas in a dry skillet on medium-high on both sides.
- To assemble, spread some Ranch dressing on a tortilla, top with chicken and any combination of the toppings.
* I recommend checking the meat after 5 hours to see if it shreds easily. If not, add another hour to the cooking time.