Let me tell you, this is one of my go-to dinners when life gets busy, but I still want something tasty and fun! These Crockpot Chicken Tacos with Green Chile are so simple to make, packed with flavor, and perfect for the whole family. The best part? You toss everything in the slow cooker, and hours later, you’ve got tender, juicy chicken that practically falls apart. Load it up in your favorite tortillas with toppings, and dinner is ready! Even picky eaters will love this one—it’s a hit every single time.
What You’ll Need
- Chicken breasts – 2 lbs (boneless, skinless)
- Green chiles – 2 small cans (mild or spicy, depending on your preference)
- Taco seasoning – 1 packet (or 2 tablespoons homemade)
- Chicken broth – ½ cup
- Garlic powder – 1 teaspoon
- Onion powder – 1 teaspoon
- Salt & pepper – to taste
- Flour or corn tortillas – for serving
- Toppings: shredded cheese, sour cream, salsa, pico de gallo, guacamole, fresh cilantro, lime wedges
Pro Tips
- Don’t skip the broth! It keeps the chicken extra juicy and flavorful while it cooks.
- Use two forks to shred the chicken. It’s quick and easy to do right in the crockpot.
- Add toppings kids love. Shredded cheese, sour cream, or even just plain chicken and tortillas are kid-friendly options.
- Meal prep bonus: The chicken freezes beautifully, so double the recipe and save some for another taco night.
- Want spicier tacos? Use hot green chiles and add a dash of cayenne or a chopped jalapeño.
Tools You’ll Need
- Slow cooker (Crockpot)
- Measuring cups and spoons
- Wooden spoon
- Forks (for shredding the chicken)
Substitutions and Variations
- No green chiles? Use salsa verde or canned enchilada sauce instead.
- Prefer thighs? Swap out chicken breasts for boneless, skinless chicken thighs for an even juicier result.
- Gluten-free option: Use corn tortillas instead of flour.
- Want a creamy twist? Stir in 4 oz of cream cheese after shredding the chicken for creamy green chile chicken tacos!
Make-Ahead Tips
- You can make the chicken in advance and store it in an airtight container in the fridge for up to 3 days. Just reheat it before serving!
Instructions
1. Add the ingredients to the Crockpot
Place the chicken breasts in the slow cooker. Sprinkle with taco seasoning, garlic powder, onion powder, and a little salt and pepper. Pour in the green chiles and chicken broth.
2. Cook the chicken
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
3. Shred the chicken
Use two forks to shred the chicken directly in the slow cooker. Stir everything together so the chicken soaks up the juices.
4. Assemble the tacos
Warm up your tortillas, then fill them with the shredded chicken. Add your favorite toppings like cheese, sour cream, and salsa. Don’t forget a squeeze of lime for extra flavor!
Leftovers and Storage
- Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Freeze the chicken in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Conclusion
There you have it—Crockpot Chicken Tacos with Green Chile, an easy and family-friendly meal that’s as simple as it is delicious. Your kitchen will smell amazing while it cooks, and everyone will be excited to dig in. I can’t wait for you to try this recipe! If you do, leave a comment below and let me know how it turned out or if you have any questions. Happy cooking! 🌮💚
