Crockpot Chicken Tacos (Rotel Chicken Tacos)

Course Main Course, Poultry

Cuisine American, Mexican Inspired

Keyword chicken-tacos, crockpot-chicken-tacos, slow-cooker-chicken-tacos

Prep Time 5

Total Time 5 5

Servings servings

Calories 224kcal

Author Melissa Sperka

4 8 oz boneless skinless chicken breasts
1/4 cup quality taco seasoning Use your favorite (See Cook's note to make homemade)
2 Tbsp olive oil
1 10 oz can Rotel Tomatoes (i.e.Chili Fixins)
1/2 tsp salt
1/2 tsp granulated garlic
2 Tbsp tomato paste plus additional as needed
warm tortillas
Assorted toppings : Shredded lettuce, shredded cheese, salsa or diced tomatoes, sour cream, black olives or any of your favorite toppings.

Spray the crock of a 6-quart oval slow cooker with cooking spray or fit with a disposable liner.
Use a paper towel to pat dry chicken breasts. Drizzle lightly with olive oil. Sprinkle chicken liberally with taco seasoning. Rub into chicken pieces on all sides.
Arrange the seasoned chicken breasts in a single layer on the bottom. Drizzle lightly with additional olive oil.
Pour the Rotel tomatoes evenly over chicken pieces. Season with salt and garlic.
Place cover firmly on top. Cook on low for 5 hours or on high for 3-4 hours or just until the chicken is fork tender.
Using 2 forks, pull the chicken breasts apart, and gently stir into the sauce.
Optional: To thicken the sauce, add 1 Tbsp of tomato paste at a time and gently mix through. Repeat until the sauce has thickened to your preference. Keep warm until serving.
Serve on warm corn tortillas or flour tortillas, or make chicken burritos or burrito bowls with lettuce, pico de gallo, guacamole, sour cream, diced avocado, sliced jalapeno, cilantro, tortilla chips or any of your favorite taco toppings.

Homemade Taco Seasoning: