Crockpot Chicken Taco Recipe with Sweet Potatoes and Peppers
This crockpot chicken taco recipe is the perfect recipe to meal prep and heat up throughout the week!
I know a lot of you are super busy, which is why I’m so excited to share this super easy and satisfying crockpot chicken taco recipe. All of you have to do is add a few simple ingredients to a crockpot and let it cook for about 3 hours. Once that’s done, you shred your chicken, stir it back in, and you’ve got taco filling for multiple meals throughout the week. I know busy people love efficiency!!
Not only does this minimal effort help you create multiple meals, but they’re also delicious. You get protein from the chicken, healthy carbs from the sweet potatoes, and lots of flavor from the peppers, onions, and enchilada sauce. It’s so good, I even ate some of this filling on it’s own (it would be great over a grain like quinoa, too!) – but of course, it becomes a real crowd pleaser when you put it in a tortilla with a little bit of shredded cheese. Crisp it up in a hot pan? Oooooh baby!
Crockpot Chicken Taco Recipe with Sweet Potatoes and Peppers
Ingredients
1.5 lb chicken breast
1 sweet potato, cut into small bite size pieces
1 onion, diced
1 bell pepper, chopped
2 cups Green Chile Enchilada Sauce (I use 2 Frontera Foods packets!)
Shredded Cheese
Flour Tortillas
Instructions
1. Cut sweet potato, onion, and bell pepper.
2. Add 1 cup of green chile enchilada sauce (or 1 Frontera packet) to the bottom of your crockpot.
3. Place chicken breasts on top, followed by sweet potatoes, onion, and bell pepper.
4. Top with the remaining cup (or 2nd packet) of enchilada sauce.
5. Cover and cook on high for 3 hours.
6. After 3 hours, check to make sure the chicken is cooked through. (If it isn’t cook it longer!) Transfer the cooked chicken to a cutting board and shred with two forks.
7. Add shredded chicken back into the crockpot and stir to combine everything together.
8. When you’re ready to eat, use a slotted spoon to add the chicken and veggies to half of each tortilla.
9. Add shredded cheese and fold the other half over.
10. Gently transfer to the taco to a hot nonstick pan and cook until golden brown on each side.
11. Serve immediately! If you want a little something extra, you can also serve it with salsa, sriracha, or guacamole for dipping. Enjoy!
Notes about this Crockpot Chicken Taco Recipe
How To Store/Heat Leftovers
Whenever I make this, I keep all of the chicken and veggies in an airtight container in the fridge. That way, I can make each taco “to order” – no soggy tortillas here!! We’ve realized that we really like this use of leftovers better than leftover enchiladas that can get really soggy after a few days.
In terms of reheating, you can use one of two methods to avoid the dreaded ‘hot on the outside but cold on the inside” type of taco. The first one is to pop the mixture in the microwave for about a minute before adding it to your tortilla and crisping it in a pan.
The second method would be to fill your tortilla with the mixture straight from the fridge, but as soon as you add it to your hot pan, cover it. Let it cook covered for a few minutes to heat up the chicken and veggies. Then remove the cover and crank the heat slightly so you can crisp the tortilla on both sides.
Skip the tortillas!
Watching your carb intake? No worries! The chicken and veggies are seriously so good straight out of the crockpot, I could eat a bowl of just that! But if you want to add some texture and nutrients, turn it into a taco bowl by serving it over rice or quinoa. Yum!
Use a different sauce
Let’s say you can’t find Frontera Foods Green Chile Enchilada Sauce. Don’t stress! Any other store bought or a homemade version should do the trick. Okay but what if you just don’t like this type of sauce at all? Feel free to swap it out for a red enchilada sauce or even your favorite jarred salsa. You just want some liquid and flavor for the chicken to cook in. Otherwise, do your own thing!
Switch up the veggies
Speaking of doing your own thing, feel free to switch up the vegetables, too!! Adam and I have been on a big sweet potato kick recently and I love the flavor and creaminess it brings to these tacos… but if you don’t like them, just leave them out!
Also, the peppers really melt down when cooked this way, so if you prefer crunchier peppers, I’d add them in later in the cooking process. Set a timer for an hour and a half, and then add the peppers in. You could also cook them separately in a pan to your liking, too!
Crockpot Chicken Taco Recipe
Ingredients
- 1.5 lb chicken breast
- 1 sweet potato, cut into small bite size pieces
- 1 onion, diced
- 1 bell pepper, chopped
- 2 cups Green Chile Enchilada Sauce (I use 2 Frontera Foods packets!)
- Shredded Cheese
- Flour Tortillas
Instructions
1. Cut sweet potato, onion, and bell pepper.
2. Add 1 cup of green chile enchilada sauce (or 1 Frontera packet) to the bottom of your crockpot.
3. Place chicken breasts on top, followed by sweet potatoes, onion, and bell pepper.
4. Top with the remaining cup (or 2nd packet) of enchilada sauce.
5. Cover and cook on high for 3 hours.
6. After 3 hours, check to make sure the chicken is cooked through. (If it isn’t cook it longer!) Transfer the cooked chicken to a cutting board and shred with two forks.
7. Add shredded chicken back into the crockpot and stir to combine everything together.
8. When you’re ready to eat, use a slotted spoon to add the chicken and veggies to half of each tortilla.
9. Add shredded cheese and fold the other half over.
10. Gently transfer to the taco to a hot nonstick pan and cook until golden brown on each side.
11. Serve immediately! If you want a little something extra, you can also serve it with salsa, sriracha, or guacamole for dipping. Enjoy!
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PS. If you like this Crockpot Chicken Taco Recipe, you might also like Taco Salad with Cilantro Lime Dressing, Whole30 Chicken Taco Bowl, and Mexican-Inspired Stuffed Peppers.
