Crockpot Chicken Tacos with Avocado-Cilantro Sauce

Crockpot Chicken Tacos with Avocado-Cilantro Sauce

Crockpot Chicken Tacos with Avocado-Cilantro Sauce Recipes

Simple, perfect Crockpot chicken tacos topped with an easy and flavorful avocado-cilantro sauce. Awesome for a weeknight dinner or for a crowd.

Cuisine : Mexican,
Recipe Yields : 4 servings
Prep time : 5 minutes
Cook time : 240 minutes
Keywords : crockpot chicken tacos, slow cooker chicken tacos,


  • 3 boneless skinless chicken breasts
  • 1 cup salsa
  • 2 tablespoons taco seasoning
  • salt (if your taco seasoning doesn’t contain it)
  • 1 avocado (peeled and seeded)
  • 1 medium jalapeno (stemmed and quartered)
  • 1/2 cup cilantro leaves
  • 1/2 cup water
  • 2 cloves garlic (peeled)
  • 2 teaspoons white vinegar
  • salt (to taste)
  • 8 tortillas (flour or corn)
  • queso fresco (crumbled)
  • red onion (diced)
  • fresh cilantro (chopped)
  • avocado (sliced or diced)
  • other toppings (as desired)


  1. In a Crockpot, combine all ingredients and stir. Don’t add water. Cover. Cook on low for 5 to 6 hours, or cook on high for 3-3 1/2 hours.
  2. Shred the chicken breasts with a hand mixer or with two forks. Return the shredded chicken to the Crockpot if you shredded it by hand. See Note for more detail.
  3. Stir shredded chicken together with the sauce. Cook uncovered on high 30 minutes or on low 60 minutes.
  4. Make the avocado-cilantro sauce: combine all ingredients in a food processor or blender and process until very smooth with additional salt to taste.
  5. Heat tortillas. By microwave: wrap all tortillas in a couple of very lightly damp paper towels and microwave about 20 seconds or until warm. By skillet: heat a medium or large skillet, preferably cast iron, over medium heat until warm. Working one at a time, add a tortilla and cook until light brown spots appear on the bottom side, about 15 seconds. Flip and repeat, cooking about 15 seconds. Repeat with remaining tortillas, covering in a clean kitchen towel to keep warm.
  6. Make tacos: use tongs to portion shredded chicken into warm tortillas. Drizzle avocado-cilantro sauce over. See Note for drizzle suggestions. Top with crumbled queso fresco or shredded cheese, chopped red onions, or other toppings, as desired.

Rated : 5 from 7 votes
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