Crock Pot Chicken Tacos with Fresh Tomato Salsa and Creamy Avocado

Ingredients

- 4 boneless, skinless chicken breasts
- 2 cups tomato salsa
- 1 lime, juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 small flour tortillas
- 1 head of lettuce, shredded
- 2 large tomatoes, diced
- 1/2 cup sour cream
- 1 avocado, sliced
- 1/2 cup guacamole
- Hot sauce, to taste

Instructions

1. Prepare Chicken: Place the chicken breasts in the crock pot. Pour the tomato salsa over the chicken, ensuring they are covered. Squeeze the lime juice over the mixture. Add salt and black pepper.

2. Cook Chicken: Cover the crock pot with its lid. Set to low and cook for PT6H (6 hours) or on high for PT3H (3 hours) until the chicken is tender and shreds easily with a fork.

3. Shred Chicken: After cooking, remove the chicken from the crock pot and shred using two forks. Return the shredded chicken to the crock pot and mix with the salsa sauce to soak up the flavors.

4. Prepare Tortillas: Warm the tortillas by wrapping them in foil and placing them in a low oven (250°F) for PT10M (10 minutes), or you can microwave them wrapped in a damp paper towel for PT30S (30 seconds).

5. Assemble Tacos: Lay a warm tortilla on a plate, and place a generous amount of shredded chicken in the center. Top with shredded lettuce, diced tomatoes, sliced avocado, a dollop of sour cream, and guacamole. Add hot sauce to taste.

6. Serve: Fold the tortilla to enclose the filling. Repeat with the remaining tortillas and serve immediately.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes
- Cooking Time: PT6H
6 hours

Total Time

- Total Time: PT6H15M
6 hours 15 minutes

Type of Dish

Dinner

Keywords

Crock Pot Chicken, Tomato Salsa Tacos, Easy Chicken Dinner, Slow Cooker Meal, Chicken Tacos, Avocado Salsa Recipe, Crock Pot Recipes, Tacos with Sour Cream, Shredded Chicken Dinner, Simple Dinner Ideas

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 2100 (approximately 525 calories per serving)

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