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Easy Chicken Tacos (Dump and Go) Recipe

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4.3 from 3 reviews

These easy and flavorful Chicken Tacos are made by slow cooking chicken breasts with a simple blend of spices and salsa, resulting in tender, juicy meat that shreds effortlessly. Perfect for a quick dump-and-go meal, they can be served with your favorite taco toppings for a delicious and satisfying dinner.

  • Total Time: 3 hours 10 minutes to 6 hours 10 minutes
  • Yield: 6 servings

Ingredients

Spices

  • 1 teaspoon granulated garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon mild chili powder
  • 1 1/2 teaspoon kosher salt

Main Ingredients

  • 2 pounds boneless skinless chicken breasts (or boneless skinless chicken thighs)
  • 2 cups salsa of choice (jarred chunky salsa recommended, but any type works)
  • 2 tablespoons fresh lime juice

Instructions

  1. Prepare Spice Rub: In a small bowl, combine the granulated garlic, ground cumin, mild chili powder, and kosher salt, mixing them thoroughly.
  2. Season Chicken: Place the chicken breasts into a 6-quart slow cooker. Using clean hands, rub the spice mixture evenly over all sides of the chicken to coat thoroughly.
  3. Cook Chicken: Cover the slow cooker and cook the chicken on high for 3 to 4 hours or on low for 5 to 6 hours, until the chicken is fully cooked and easily shreds with a fork.
  4. Shred Chicken: Remove the chicken from the slow cooker onto a cutting board. Using two forks, shred the chicken into bite-sized pieces or dice it into small chunks as preferred.
  5. Drain and Mix: Carefully drain all but 1/2 cup of the cooking liquid from the slow cooker. Set the cooker to warm temperature, then return the shredded chicken to the slow cooker. Add fresh lime juice and salsa, stirring to combine all ingredients evenly.
  6. Warm Through and Serve: Let the mixture warm through for about 3 to 5 minutes. Serve the chicken with your favorite taco toppings such as cheese, lettuce, sour cream, or avocado.

Notes

  • You can substitute chicken thighs for breasts for a juicier texture and richer flavor.
  • If you prefer spicier tacos, choose a salsa with more heat or add extra chili powder to the rub.
  • Leftover chicken taco meat can be refrigerated for up to 3 days or frozen for longer storage.
  • Use tortillas of your choice to make the tacos: corn tortillas for gluten-free options or flour tortillas for a softer wrap.
  • Adjust the salt level depending on the saltiness of your salsa to avoid over-seasoning.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 3 to 6 hours (depending on slow cooker setting)
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Halal

Find it online: https://yourdailycook.com/easy-chicken-tacos-dump-and-go-recipe/