These Crockpot shredded chicken tacos are super easy to make and packed with flavor! Just throw in some chicken, spices, and a bit of salsa, and let your slow cooker do the work.
Trust me, the smell while they cook is the best part! I love serving them with fresh toppings like avocado and cheese. They’re perfect for a casual dinner or game day munching!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for shredding. If you’re looking for a twist, try using turkey breasts or even thighs for a richer flavor and juiciness.
Taco Seasoning: Store-bought taco seasoning is easy, but you can make your own with chili powder, cumin, garlic powder, and paprika. This allows you to control the spice level!
Chicken Broth: Use low-sodium chicken broth to keep it healthier. Vegetable broth is a great alternative for a vegetarian version, pairing well with beans instead of chicken.
Diced Tomatoes with Green Chilies: These add heat and flavor. If you want less spice, use plain diced tomatoes instead, and add a pinch of chili powder or fresh jalapeños for a kick.
Tortillas: Corn tortillas have a nice flavor and texture, but feel free to use flour tortillas if you prefer a softer bite. Whole grain or gluten-free options are also available.
How Do I Ensure My Chicken Shreds Perfectly?
Getting your chicken perfectly shredded is key to these tacos. Here’s how to make it easier:
- Make sure the chicken is fully cooked—check that it’s reached an internal temperature of 165°F.
- Let it cool for a few minutes after removing from the crockpot. This helps separate the fibers.
- Use two forks to pull the chicken apart. If it’s cooked through, it should come apart easily.
- Mix the shredded chicken back into the juices in the crockpot for extra flavor and moisture.
This method really enhances the taste and keeps the chicken tender!
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 medium onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes with green chilies (14.5 oz)
For the Tacos:
- 8 corn or flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes (for topping)
- 1/2 cup red onion, diced (for topping)
- 1/2 cup sour cream
- Fresh cilantro, for garnish
- Lime wedges (optional, for serving)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and then you’ll need 6-7 hours on low or 3-4 hours on high for cooking in the crockpot. That’s all! You’ll have delicious shredded chicken tacos waiting for you at the end of the day!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts directly into your crockpot. Sprinkle the taco seasoning, along with a pinch of salt and pepper, over the chicken. This will flavor the meat beautifully as it cooks.
2. Add Vegetables and Liquid:
Next, add the diced onion and minced garlic on top of the chicken. Pour in the chicken broth and add the can of diced tomatoes (make sure to include all the juices!). This will help keep the chicken moist and infuse it with flavor.
3. Cook the Chicken:
Cover the crockpot and set it to cook on low for about 6-7 hours or on high for 3-4 hours. You’ll know your chicken is ready when it’s fully cooked and easily shreds apart with a fork.
4. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the crockpot. Use two forks to shred the chicken into bite-sized pieces. Then, return the shredded chicken back into the crockpot and stir it so it mingles with those yummy juices.
5. Warm the Tortillas:
Take your corn or flour tortillas and warm them up in a skillet over medium heat or pop them in the microwave for a few seconds. You want them nice and soft so they can easily hold your delicious fillings!
6. Assemble Your Tacos:
Now it’s time to put together your tacos! Take a tortilla and pile on some of that shredded chicken mixture. Top it off with shredded lettuce, diced tomatoes, red onion, and a generous dollop of sour cream. Feel free to get creative with your toppings!
7. Serve and Enjoy:
Finish your tacos off with a sprinkle of fresh cilantro and serve them with lime wedges if you like a zesty kick. Enjoy your tasty taco feast!
Can I Use Frozen Chicken Breasts?
Yes, you can use frozen chicken breasts in this recipe! Just increase the cooking time by 1-2 hours on low or about 30-60 minutes on high. Ensure that the chicken reaches an internal temperature of 165°F for safety. There’s no need to thaw beforehand; just add them directly to the crockpot!
What Can I Substitute for Taco Seasoning?
If you don’t have taco seasoning, you can make your own! Mix 1 tsp each of chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of salt. Adjust to taste if you like it spicier by adding cayenne pepper!
How Should I Store Leftover Shredded Chicken?
To store leftovers, let them cool completely before transferring to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. If freezing, consider dividing into portions for easy reheating!
What Other Toppings Work Well for These Tacos?
Great question! Besides the toppings listed, you can also try avocado slices, jalapeños, salsa, or queso fresco. Feel free to mix and match based on your preferences and what you have on hand!
