Slow Cooker Chicken Tacos with Avocado-Cilantro Sauce

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

Chicken Taco Meat

  • 3 boneless skinless chicken breasts
  • 1 cup salsa
  • 2 tablespoons taco seasoning
  • salt if your taco seasoning doesn’t contain it

Avocado-Cilantro Sauce

  • 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

Toppings

  • 8 tortillas flour or corn
  • queso fresco crumbled
  • red onion diced
  • fresh cilantro chopped
  • avocado sliced or diced
  • other toppings as desired

INSTRUCTIONS 

  • In a slow cooker, 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.
  • 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.
  • Stir shredded chicken together with the sauce. Cook uncovered on high 30 minutes or on low 60 minutes.
  • Make the avocado-cilantro sauce: combine all ingredients in a food processor or blender and process until very smooth with additional salt to taste.
  • 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.
  • Make tacos: use tongs to portion shredded chicken into warm tortillas. Drizzle avocado-cilantro sauce over. Top with crumbled queso fresco or shredded cheese, chopped red onions, or other toppings, as desired.
Nutrition, per one serving. Recipe makes 4 servings.

Calories: 382

Carbs: 40 g

Protein: 24g

Fat: 13g

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