These Crockpot Shredded Chicken Tacos are super easy and packed with flavor! Just toss chicken in the slow cooker with spices, and let it cook until tender. No fuss, just yum!
Honestly, who doesn’t love a meal that makes itself? I love serving these tacos with fresh toppings like avocado and salsa—my family can’t get enough of them!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this recipe. If you’re looking for a leaner option, you can also use chicken thighs, which will be juicier. You could even swap in canned chicken if you’re short on time, but fresh gives a better flavor!
Chicken Broth: This adds moisture and enhances the chicken’s flavor. You can substitute vegetable broth for a vegetarian option or even water, just remember it might lose some taste. Homemade broth can also be a great choice.
Taco Seasoning: If you don’t have a packet handy, a mix of cumin, chili powder, paprika, and garlic powder works well. You can adjust the spices based on your taste. I often like to add a pinch of cayenne for some extra kick.
Salsa: Choose based on your heat preference! For a twist, try using a fruit salsa, like mango or pineapple, for a sweet contrast. You could make your salsa too, which gives a fresher taste.
Tortillas: Corn tortillas are traditional, but flour tortillas work too. If you want a healthier option, consider using whole wheat or spinach tortillas. Just warm them up in a skillet for the best texture!
How Do I Shred Chicken Perfectly?
Shredding chicken can feel tricky, but it’s simple with a couple of tips. After cooking your chicken, it’s essential to let it cool for a minute before handling it. This prevents burns and makes it easier to shred.
- Use two forks to pull the chicken apart. Start from the middle and pull towards the outside.
- If you have a stand mixer, you can place the chicken in the bowl and use the paddle attachment on low speed for quick shredding!
- Mix the shredded chicken back into the slow cooker with the cooking juices to keep it moist and flavorful.
The Best Crockpot Shredded Chicken Tacos
Ingredients You’ll Need:
For the Chicken:
- 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 packet taco seasoning (about 1 oz)
- 1 cup salsa (mild or spicy, depending on preference)
For Serving:
- 8 small corn or flour tortillas
- 1 cup diced tomatoes
- 1/2 cup red onion, diced
- 1 cup sour cream
- 1/4 cup fresh cilantro, chopped
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time with an additional cooking time of 6-7 hours on low or 3-4 hours on high in the slow cooker. After cooking, you’ll spend a few more minutes shredding the chicken and preparing the tacos. It’s an easy and delicious way to enjoy taco night!
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. Pour the chicken broth over the chicken to keep it moist and flavorful.
2. Adding Flavor:
Next, sprinkle the taco seasoning evenly over the chicken. Then, pour the salsa on top, covering the chicken completely. This will give it a nice flavor as it cooks!
3. Cooking the Chicken:
Cover the slow cooker with the lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken will be fully cooked and tender, making it easy to shred with a fork.
4. Shredding the Chicken:
Once the cooking time is up, carefully remove the chicken from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. It should come apart easily!
5. Mixing the Chicken:
Return the shredded chicken to the slow cooker and mix it with the juices from cooking. This will help keep the chicken nice and moist for your tacos.
6. Preparing the Tortillas:
While the chicken is mixing, warm the tortillas in a skillet over medium heat or in the microwave for a few seconds until soft. This makes them easy to roll and enjoy!
7. Assembling the Tacos:
To serve, place a generous amount of the shredded chicken into each warm tortilla. Top with diced tomatoes, red onion, a dollop of sour cream, and sprinkle with fresh cilantro for added flavor.
8. Enjoying Your Tacos:
Don’t forget to squeeze fresh lime juice over the tacos before taking a big bite. It adds a delicious kick! Enjoy your tasty, homemade shredded chicken tacos!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken breasts, but cook them for a longer time. If cooking on low, plan for 7-8 hours, and on high, about 4-5 hours. Ensure that the chicken is cooked to an internal temperature of 165°F before shredding.
What if I Don’t Have Taco Seasoning?
No problem! You can make your own by combining 1 tsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and a pinch of cayenne pepper or salt. Mix these spices and sprinkle evenly over the chicken as you would with the packet seasoning.
How to Store Leftover Shredded Chicken?
Store leftover shredded chicken in an airtight container in the fridge for up to 3 days. You can also freeze it! Make sure to separate the chicken into serving sizes that you can use later. It can be frozen for up to 3 months; just thaw in the fridge overnight before reheating.
Can I Prepare the Filling in Advance?
Absolutely! You can cook the chicken and make the filling in advance. Just shred it, store it in the fridge, and warm it just before serving. This can save you time on busy days and helps the flavors meld even better!
