Crockpot Chicken Tacos with Avocado-Cilantro Sauce

🌮 Crockpot Chicken Tacos with Avocado-Cilantro Sauce

Tender shredded chicken + creamy avocado-cilantro sauce = taco night perfection.

These Crockpot Chicken Tacos are a dream for busy weeknights. The chicken cooks low and slow in a blend of Mexican-inspired spices, tomatoes, and lime juice, becoming incredibly flavorful and juicy. Top it all off with a vibrant, cool avocado-cilantro sauce—and taco night suddenly feels gourmet.

Perfect for:

• Family dinners
• Game-day gatherings
• Make-ahead meal prep

🛒 Ingredients

For the Chicken:

• 2 lbs boneless, skinless chicken breasts or thighs
• 1/2 cup chicken broth
• 1 (14.5 oz) can fire-roasted diced tomatoes (with juices)
• 1 packet taco seasoning (or use homemade – see below)
• 1 small onion, diced
• 2 cloves garlic, minced
• Juice of 1 lime
• Salt and pepper, to taste

For the Avocado-Cilantro Sauce:

• 1 ripe avocado
• 1/2 cup plain Greek yogurt or sour cream
• 1/2 cup fresh cilantro (packed)
• 1–2 tbsp lime juice (to taste)
• 1 small garlic clove
• 2–4 tbsp water (to thin as needed)
• Salt, to taste

To Serve:

• Corn or flour tortillas
• Toppings: shredded cabbage, queso fresco, pickled red onions, diced tomatoes, etc.
• Lime wedges for garnish

👩‍🍳 Instructions

1. Cook the Chicken

1. Add chicken, broth, tomatoes, seasoning, onion, garlic, lime juice, salt, and pepper to the crockpot.
2. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until chicken is tender and easy to shred.
3. Shred chicken with two forks in the crockpot. Stir to mix with the juices.

2. Make the Sauce

1. In a blender or food processor, combine avocado, yogurt, cilantro, lime juice, garlic, and a pinch of salt.
2. Blend until smooth. Add water, 1 tablespoon at a time, to reach desired consistency.
3. Taste and adjust seasoning.

Tip: Store in the fridge with plastic wrap pressed against the surface to prevent browning. Best used within 24–48 hours.

3. Assemble the Tacos

1. Warm tortillas in a skillet or oven.
2. Fill with shredded chicken, drizzle with the avocado-cilantro sauce, and add your favorite toppings.
3. Serve with lime wedges for a bright finishing touch.

🌿 Optional Toppings

• Shredded lettuce or cabbage
• Crumbled queso fresco or cotija cheese
• Pickled red onions
• Diced tomatoes
• Fresh cilantro
• Sliced jalapeños
• Salsa, hot sauce, or extra avocado sauce

🌶️ Make It Your Way

Dairy-Free Sauce: Use plain almond or soy yogurt, or silken tofu
Spicy Sauce: Add jalapeño, hot sauce, or cayenne
Kid-Friendly: Skip the spice, use milder seasoning, and sweeten the sauce slightly
No Cilantro? Try parsley, basil, or green onion + mint instead

🍽️ Serving Suggestions

These tacos pair well with:

• Cilantro-lime rice or Mexican rice
• Elote (Mexican street corn) or esquites
• Refried or black beans
• Cucumber-lime salad or watermelon-mint salad
• Tortilla chips with salsa, queso, or guacamole

🥗 Leftovers? Use Them Creatively:

• Burrito bowls with rice, beans, and toppings
• Taco salads with crispy tortilla strips
• Loaded nachos baked with cheese and topped with sauce
• Lettuce wraps or low-carb bowls
• Tostadas or arepas with a slaw topping

📌 Notes & Tips

• Homemade Taco Seasoning: Mix 1 tsp chili powder, 1 tsp cumin, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp onion powder, pinch of cayenne, and salt.
• Chicken thighs are juicier and more forgiving than breasts.
• Make-ahead friendly: Cook the chicken and make the sauce a day ahead for easy party prep.
• Yield: About 12 tacos (serves 6)

💬 Final Thoughts

Whether it’s taco Tuesday or a weekend gathering, these Crockpot Chicken Tacos with Avocado-Cilantro Sauce are guaranteed to be a hit. Bold flavor, easy prep, and endless ways to serve make this recipe a keeper in any kitchen.