It has taken me a very long time to appreciate the wonders of using a slow cooker. Today I am sharing my recipe for Crock Pot Chicken Tacos.
When I signed up to do this blog post (there are a lot of amazing recipes below), I was thinking it had been quite some time since I had used a crockpot. Like well, over ten years. The fact that I am now a total “crock pot convert” and came up with this delicious Crock Pot Chicken Tacos Recipe is long overdue.
I should probably mention that I also made a Blueberry/Raspberry Crock Pot Jam. And a Golden Heirloom Crockpot Tomato Sauce.
But I will share those recipes later.
I bought a Crock Pot seven years ago when we bought our beach house. It seemed like a good appliance to have on hand while cooking for our family at the beach.
Of course, I took out the box this past weekend and it was still wrapped in plastic. I played around with it and made the best Crock Pot Chicken Tacos (with heirloom tomatoes and Creamy Cilantro Sauce). So how did I come up with the recipe?
It’s how I create all of my recipes. I open up the pantry and the refrigerator and create something based on the ingredients that I have. Which often requires some creativity. Originally I was going to create a Honey Dijon Chicken recipe but we didn’t have any honey.
Then I thought I was going to make a Lemon Garlic Butter recipe but since we are eating so healthy these days, we didn’t have any butter (other than the plant-based butter in a tub which is awesome by the way).
I finally decided to make a Crock Pot Chicken Tacos Recipe. I made the chicken with Agave Nectar, but in the recipe, I indicated you can always use honey. I used my new recipe for creamy cilantro sauce that used non-dairy sour cream, but regular sour cream is good too.
The orange vegetable is not papaya. It’s actually heirloom golden tomatoes that I bought at the Ventura Farmer’s Market on Saturday.
Look at the amazing products they had for sale.
I love shopping here because Ventura is surrounded by thousands of acres of farmland and all of the farmer’s come and sell their produce at the market. Often the fruit and vegetables are picked that morning. I bought a lot of golden tomatoes and they taste amazing!
I assume at some point I thought I would have three or four crock pots hooked up in a row to serve our entire family.
We both know that didn’t happen.
The good news is that my Crock Pot was in perfect condition. And brand new. (Well, kind of.)
I went through my kitchen and found lots of good things to pout in my recipe.
I mixed up the ingredients, added the chicken, and turned it on.
At this point, I did have to read the manual as I had no idea how long and at what temperature it should cook. I cooked it on low for three and a half hours.
I have a problem with undercooked chicken so I always slice the breast just to make sure it is cooked. This breast was cooked perfectly.
Next, I shredded the chicken.
Then I pulled out some of the fresh heirloom tomatoes I bought that morning at the Farmer’s Market and chopped them.
- 2 large boneless chicken breasts (approx 2 lbs.)
- ½ cup of honey (or agave syrup)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ¼ cup of water
- ½ teaspoon smoked paprika
- ¼ teaspoon coarse ground pepper
- ½ teaspoon kosher salt
- 1/2 teaspoon Old Bay Seasoning
- 3 cloves fresh garlic
- 1 fresh lime (including zest)
- ½ cup of spicy salsa
Stir together the agave nectar (or honey), olive oil, chili powder, water, paprika, ground pepper, salt, Old Bay, garlic, lime, and salsa in a medium (3 - 4 quart) crock pot.
Add the chicken breasts and flip a few times to thoroughly coat the breasts.
Cook on low temperature for 3-4 hours, until chicken reaches the temperature of 165°F (which is the safe minimum cooking temperature for poultry). Do not overcook.
Shred chicken and serve in warm tortillas with avocados, tomatoes, lettuce, and Homemade Cilantro Lime Sauce.
I added some slivered lettuce and chopped Heirloom Gold Medal Tomatoes.
To finish off the chicken tacos, I added some of my Creamy Cilantro Sauce which is a healthy version of Litehouse Cotija Cilantro Dressing & Dip. ( If you haven’t tasted it yet, it’s amazing.)
- 3/4 cup sour cream (I use non-dairy)
- 1/2 avocado, peeled and chopped
- 1 tablespoon of avocado oil (or olive oil)
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, finely chopped
- 2 tablespoons of lime juice
- 1/2 tsp salt
In a blender or food processor, add the sour cream, avocado, oil, cilantro, garlic, lime juice, and salt. Blend for 45 seconds or until creamy.
Store in the refrigerator in a tightly sealed jar for up to two weeks.
I am hooked and love how easy it is to use a slow cooker. And these Crock Pot Chicken Tacos tasted amazing.
10 Cozy Crockpot Recipes
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Fall Slow Cooker Recipes – Jennifer Maune
Slow Cooker Pumpkin Butter – Modern Glam
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Mexican Hot Chocolate – Crock Pot Recipe – Paint Me Pink
Crock Pot French Dip – Two Ways – Sincerely, Marie
Easy Slow Cooker Beef Stew – Twelve on Main
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