Simple, perfect Crockpot chicken tacos topped with an easy and flavorful avocado-cilantro sauce. Awesome for a weeknight dinner or for a crowd.
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.
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. See Note for drizzle suggestions. Top with crumbled queso fresco or shredded cheese, chopped red onions, or other toppings, as desired.
Make your own taco seasoning. Try this recipe.
To drizzle avocado-cilantro sauce, fill a plastic sandwich bag with prepared sauce. Snip off the corner and drizzle over chicken in tacos.
To make Whole30, simple replace tortillas with lettuce cups and omit the cheese. Make your own taco seasoning and ensure your salsa used for the shredded chicken is compliant.
To make paleo, try cassava flour or other grain-free tortillas.
To make gluten-free, use gluten-free tortillas or lettuce cups.
To make low-carb, use lettuce cups or low-carb tortillas.