Crockpot Chicken Tacos with Avocado-Cilantro Sauce
Let’s Talk Tacos: Why This Recipe Is a Keeper
So, the first time I made these Crockpot Chicken Tacos with Avocado-Cilantro Sauce, it was one of those days where I just wanted to toss everything in a pot and not think about it until dinner (you know those days?). And you know what? The house smelled like a Tex-Mex joint by lunchtime, which my neighbor actually commented on when she popped by for a cup of sugar. True story. Oh, and the first batch totally disappeared before my partner even got home—oops.
Sometimes, when life gets chaotic (the dog is barking, the kids are climbing the furniture, and I’ve lost my favorite spatula again), these tacos are my secret weapon. Plus, that avocado-cilantro sauce? I could eat it with a spoon. Actually, I have. Don’t judge.
Why You’ll Love This (Even if You’re Distracted)
- I make this when I want dinner to basically cook itself while I forget about it. The crockpot’s a lifesaver, especially on busy weekdays or when I get sucked into binge-watching something.
- My family goes a bit wild for these because the chicken turns out so juicy (I used to always dry it out, but the crockpot changed all that).
- If there are leftovers (though, honestly, that’s rare), they’re even better the next day. Maybe it’s just me?
- Also – if you’re a fan of meal prepping, you can make the chicken ahead and just do the sauce last minute so it tastes fresh. Or, you know, skip the sauce and use sour cream if you’re tired.
- The biggest win: cleanup is a breeze, unless your crockpot is one of those with the weird corners (mine is, and I curse it every time…)
What You’ll Need (With My Not-So-Secret Swaps)
- 1 kg (about 2.2 lbs) boneless, skinless chicken breasts or thighs (I sometimes use thighs for more flavor. My sister swears by breasts. Either way, it works!)
- 1 packet (about 30g) taco seasoning (homemade is great, but honestly, the store stuff is fine. My grandma always insisted on Old El Paso, but go wild)
- 1 cup salsa (whatever you have – I once used a pineapple salsa that was knocking around in the fridge; surprisingly good)
- Juice of 1 lime (or a splash from a bottle – I won’t tell)
- Salt and pepper to taste (I’m heavy-handed, but you do you)
- Soft taco shells or tortillas (corn or flour, whatever, but if you find mini street tacos, those are extra fun)
- For the Avocado-Cilantro Sauce:
- 1 ripe avocado (if it’s a bit brown, it still works. Just not too mushy)
- 1 handful fresh cilantro (or parsley, if cilantro tastes like soap to you – apparently that’s a thing?)
- 1/2 cup sour cream or Greek yogurt
- 1 clove garlic (confession: I usually just use the jarred minced stuff now)
- Juice of 1 lime
- Salt, to taste
- Water to thin, as needed
How I Actually Make These (With All My Tangents)
- First, toss your chicken in the crockpot. Sprinkle the taco seasoning over top, pour in the salsa, and squeeze in the lime juice. I never bother mixing; it all sorts itself out. Sometimes I sneak in a few extra chili flakes if I’m feeling dangerous.
- Set the crockpot on low for 5-6 hours, or high for about 3 hours. (I find thighs need a little longer, but who’s timing?) Your kitchen will start to smell amazing after like an hour and a half, which is torture. Don’t open the lid too often! It really does slow things down.
- When it’s done, the chicken should shred easily. I use two forks – or tongs, whatever’s clean. Sometimes I just mash it up in the pot because I’m lazy.
- While the chicken’s finishing up, make the avocado-cilantro sauce. Toss the avocado, cilantro, sour cream, garlic, and lime juice in a blender or food processor. Add salt. If it’s too thick, add a splash of water (or milk, if you want it creamy). If you don’t have a blender, mash everything with a fork. It’s rustic.
- Warm your tortillas in a dry pan or the oven wrapped in foil. Or the microwave. No shame in that.
- Stuff the tortillas with shredded chicken, spoon over the sauce, and add any toppings you like (cheese, lettuce, tomatoes, maybe some pickled onions if you’re feeling fancy).
Notes: Honest Thoughts from the Trenches
- If you forget to defrost the chicken, you can put it in frozen – just add an extra hour or so. Or, actually, I find it works better if you cut it into pieces first, but that’s messier.
- I used to skip the lime juice, but it really does brighten things up. Don’t leave it out (unless you’re out, then vinegar works in a pinch – not the same, but not tragic).
- For the sauce, sometimes I go heavy on cilantro and it gets a bit too green and herby – maybe start with a handful, taste, then add more if you want. Your call!
Variations I’ve Tried (And a Fail or Two)
- Once, I used chipotle peppers instead of salsa – super smoky, but a bit too spicy for the kids (they whined, I ate theirs).
- Swapped the chicken for pork shoulder once. Honestly? Pretty great. But beef didn’t work as well, too chewy for this style.
- Tried Greek yogurt in the sauce instead of sour cream. Turns out, it’s a bit tangier—still good if that’s what you like!
Equipment – but Don’t Stress If You Don’t Have It
- Crockpot/slow cooker (obviously). But, you could totally do this in a Dutch oven on low in the oven if you want. Just keep an eye on it so it doesn’t dry out.
- Blender/food processor for the sauce – or just a fork for mashing. I forgot mine at my sister’s once and had to improvise with a potato masher. Worked fine.
Storing Leftovers (If You’re Lucky Enough to Have Any)
Scoop leftover chicken into a container and pop it in the fridge. It’ll keep for three days… though, honestly, in my house it never lasts more than a day! The sauce is best eaten fresh, but if you must, put plastic wrap directly on the surface to stop it going brown. Or just eat it with chips while you clean up.
How I Serve These (And What I Pair Them With)
I love to load up the tacos with chicken and sauce and then add a sprinkle of cotija cheese, maybe a wedge of lime on the side. My family sometimes puts everything on a big platter and does taco night, build-your-own style. If we’re feeling particularly extra, I’ll make some homemade margaritas or a quick Mexican red rice to go with. But usually, we just eat them straight off the cutting board because who has time for fancy plates?
Pro Tips: What I’ve Learned from Messing Up
- I once tried rushing the chicken and cooked it on high for just 2 hours. Not worth it – it was kinda tough and dry. Low and slow is where the magic happens.
- Letting the chicken sit in the crockpot on “keep warm” for another hour actually makes it tastier, in my opinion. But if you leave it too long, it dries out, so set a timer (I never do, but I should).
- Don’t go too nuts with the garlic in the sauce – or you’ll be tasting it all night. Learned that the hard way.
FAQ – Real Questions, Real Answers
- Can I use frozen chicken? Yep, I do that all the time—just add a bit more cooking time. Be sure it hits proper temp (165°F or so).
- What if I hate cilantro? No worries! Use parsley or skip it altogether. The sauce is still tasty and creamy with just avocado and lime.
- How spicy is this? Not very unless you pick a hot salsa or toss in extra chili flakes. My kids eat it; my spice-loving brother adds hot sauce on top.
- Can I make the sauce ahead? Actually, I find it works better if you do it fresh, but you can keep it in the fridge for a day or so. Press plastic wrap right onto the surface to keep it from turning brown (it still might a little—it’s avocado, after all).
- What do you serve with these? Mostly just rice, beans, or chips and guac if I’m feeling motivated. Sometimes nothing—just more tacos.
- Do I need a crockpot? Well, it makes life easier, but you can bake everything in a covered casserole at low temp. I did that before I found my crockpot at a garage sale for five bucks. Best five bucks I ever spent, honestly!
And oh, don’t forget to check out Serious Eats’ guide to slow cooker chicken tacos if you want to go down the rabbit hole of taco variations. Their ideas are wild (in a good way).
Alright, I think that’s everything. If you come up with a new twist, let me know—unless it involves raisins. I’m still emotionally scarred from the great chicken-raisin experiment of 2019.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup salsa
- 1 packet taco seasoning (about 1 oz)
- 1/2 cup chicken broth
- 8 small corn tortillas
- 1 ripe avocado
- 1/2 cup fresh cilantro leaves
- 1/2 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1/4 teaspoon salt
Instructions
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1Place chicken breasts in the bottom of the crockpot. Sprinkle with taco seasoning and pour salsa and chicken broth over the top.
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2Cover and cook on low for 4 hours, or until the chicken is tender and easily shreds with a fork.
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3Remove chicken from the crockpot and shred using two forks. Return shredded chicken to the crockpot and stir to combine with the juices.
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4While the chicken cooks, prepare the avocado-cilantro sauce: In a blender or food processor, combine avocado, cilantro, Greek yogurt, lime juice, and salt. Blend until smooth and creamy.
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5Warm the corn tortillas. Fill each tortilla with shredded chicken and top with avocado-cilantro sauce. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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