Crockpot Peach-Salsa Chicken Tacos
These Crockpot Peach-Salsa Chicken Tacos are bursting with sweet and savory flavors, perfect for an easy, flavorful dinner any day of the week!
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh peaches diced
- 1 cup salsa
- 1 red onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 corn tortillas
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Step 1: Prepare Your Ingredients
- Start by gathering all your ingredients. Dice the fresh peaches and red onion, and mince the garlic. Having everything ready to go will make the cooking process smoother.
Step 2: Layer the Ingredients in the Crockpot
- In your slow cooker, place the 4 boneless, skinless chicken breasts at the bottom. Top them with the diced peaches, salsa, red onion, and minced garlic. Sprinkle the ground cumin, chili powder, salt, and pepper over the mixture.
Step 3: Cook Low and Slow
- Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. The goal is to cook the chicken until it is tender and easily shreds with a fork.
Step 4: Shred the Chicken
- Once the cooking time is up, carefully remove the chicken breasts from the crockpot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the crockpot, mixing it well with the peach-salsa mixture.
Step 5: Warm the Tortillas
- While the chicken is absorbing all those flavors, warm the corn tortillas. You can do this in a dry skillet over medium heat for about 30 seconds on each side or wrap them in foil and place them in a warm oven.
Step 6: Assemble Your Tacos
- To serve, add a generous scoop of the peach-salsa chicken mixture onto each tortilla. Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor.
Equipment
- Slow Cooker
- Skillet
- Forks
Notes
- Marinate the chicken in salsa for a few hours before cooking for added flavor.
- Adjust the spice level by adding diced jalapeños or using a spicier salsa.
- Substitute fresh peaches with well-drained canned peaches if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Use leftover chicken in salads, wraps, or soups like Chicken Enchilada Soup.