Slow Cooker Shredded Chicken Tacos Recipe

Slow cooker shredded chicken tacos are a delicious, easy-to-make meal that brings bold, authentic Mexican flavors to your table with minimal effort. The slow cooker does most of the work, transforming chicken into tender, flavorful shreds that are perfect for taco night. This recipe is versatile, allowing you to customize toppings and adjust the heat level to your preference.

Why You’ll Love This Recipe

1. Effortless Cooking: The slow cooker does all the work. Just set it and forget it!
2. Versatile: Customize with your favorite toppings and sides.
3. Crowd-Pleaser: Great for parties, family dinners, or meal prep.
4. Healthy and Flavorful: Packed with protein and seasoned with spices for a wholesome meal.

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Season the Chicken: Place chicken breasts or thighs in the slow cooker. Sprinkle with taco seasoning, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper.
2. Add Liquid Ingredients: Pour chicken broth, diced tomatoes, and green chilies over the seasoned chicken. Ensure the chicken is fully submerged.

Step 2: Cook in the Slow Cooker

1. Set the Timer: Cover the slow cooker with the lid and cook on:
   • Low for 6-8 hours
   • High for 3-4 hours
2. Check for Doneness: The chicken should be tender and easily shreddable with a fork.

Step 3: Shred the Chicken

1. Remove and Shred: Use tongs to transfer the chicken to a large bowl. Shred it with two forks.
2. Return to Sauce: Place the shredded chicken back into the slow cooker, stirring to coat it in the flavorful juices. Allow it to soak for an additional 10-15 minutes on the “Warm” setting.

Step 4: Prepare the Toppings

1. Wash and Chop: Rinse and chop lettuce, tomatoes, onion, and cilantro. Slice the avocado.
2. Warm the Tortillas: Heat tortillas in a dry skillet over medium heat for 15-20 seconds per side or wrap them in foil and warm in the oven at 300°F for 10 minutes.

Step 5: Assemble the Tacos

1. Layer the Ingredients:
   • Start with a generous portion of shredded chicken.
   • Add shredded lettuce, diced tomatoes, onions, cheese, and avocado slices.
2. Add the Final Touch: Top with a dollop of sour cream or Greek yogurt and sprinkle with fresh cilantro. Serve with lime wedges for an extra zing.

Tips for the Best Shredded Chicken Tacos

1. Use Chicken Thighs for Extra Juiciness: Thighs stay moist and tender during slow cooking.
2. Don’t Skip the Resting Step: Letting the shredded chicken soak in the sauce enhances its flavor.
3. Double the Recipe for Meal Prep: Freeze leftovers in airtight containers for up to 3 months.
4. Adjust the Heat: Add more cayenne or a splash of hot sauce for spicier tacos.

Variations

1. Cheesy Tacos: Sprinkle shredded cheese over the chicken in the slow cooker 10 minutes before serving for a melty finish.
2. Pineapple Chicken Tacos: Add 1/2 cup of crushed pineapple to the slow cooker for a tropical twist.
3. Low-Carb Option: Swap tortillas for lettuce wraps.
4. BBQ Fusion Tacos: Mix 1/4 cup of your favorite BBQ sauce into the shredded chicken.

Serving Suggestions

1. Side Dishes: Serve with Mexican rice, refried beans, or a fresh corn salad.
2. Drinks: Pair with a margarita, a refreshing glass of horchata, or sparkling water with lime.
3. Desserts: Finish the meal with churros or tres leches cake.

Conclusion

Slow cooker shredded chicken tacos are the perfect blend of simplicity and flavor. With minimal prep and maximum taste, they’re a go-to recipe for busy families and taco enthusiasts alike.

Yield: 6

Slow Cooker Shredded Chicken Tacos Recipe

Print

Slow cooker shredded chicken tacos are a delicious, easy-to-make meal that brings bold, authentic Mexican flavors to your table with minimal effort. The slow cooker does most of the work, transforming chicken into tender, flavorful shreds that are perfect for taco night. This recipe is versatile, allowing you to customize toppings and adjust the heat level to your preference.

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

• For the Chicken
• 2 pounds boneless, skinless chicken breasts (or thighs)
• 1 cup chicken broth
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 (14-ounce) can diced tomatoes (fire-roasted for extra flavor)
• 1 (4-ounce) can diced green chilies (optional for heat)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon oregano
• Juice of 1 lime
• For Serving
• Small corn or flour tortillas
• Toppings: shredded lettuce, diced tomatoes, avocado, shredded cheese, sour cream, salsa, cilantro, or lime wedges

Instructions

1. Prepare the Slow Cooker

1. Place the chicken breasts in the bottom of the slow cooker.
2. Add the chicken broth, onion, garlic, diced tomatoes, green chilies, chili powder, cumin, smoked paprika, salt, pepper, and oregano over the chicken.

2. Cook the Chicken

1. Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is tender and easily shredded with a fork.

3. Shred the Chicken

1. Remove the chicken from the slow cooker and shred it using two forks.
2. Return the shredded chicken to the slow cooker and mix it with the juices for added flavor.
3. Squeeze fresh lime juice over the chicken for a zesty finish.

4. Assemble the Tacos

1. Warm the tortillas in a skillet or microwave for pliability.
2. Fill each tortilla with the shredded chicken.
3. Top with your favorite toppings, such as shredded lettuce, diced tomatoes, avocado slices, or shredded cheese.

Notes

Adjust Spice Levels: For a milder flavor, omit the green chilies. For spicier tacos, add cayenne pepper or a few dashes of hot sauce.

Crispy Option: After shredding, spread the chicken on a baking sheet and broil for 5 minutes to create crispy edges.

Tortilla Upgrade: Lightly toast tortillas on a skillet for added flavor and texture.