These Crockpot Shredded Chicken Tacos are a simple, yet incredibly flavorful meal that's perfect for busy nights. The chicken slowly cooks in a zesty blend of spices, resulting in a tender and juicy filling for tacos. It's an effortless dish that will have everyone asking for seconds.
Ingredients
2 lbs chicken breasts (boneless, skinless)
1 packet taco seasoning
1 cup salsa
½ cup chicken broth
1 tablespoon lime juice
Salt and pepper to taste
10 small soft tortillas
Toppings: sour cream, shredded cheese, lettuce, diced tomatoes, avocado, cilantro
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by placing the chicken breasts into the crockpot.
In a small bowl, I mix together the taco seasoning, salsa, chicken broth, and lime juice.
I pour this mixture over the chicken breasts in the crockpot.
I cover the crockpot and cook the chicken on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and can be easily shredded.
Once the chicken is done, I use two forks to shred it directly in the crockpot, stirring to coat the chicken evenly in the sauce.
To prepare the tortillas, I warm them in the microwave or on a skillet.
Finally, I serve the shredded chicken on the tortillas, adding my favorite toppings like sour cream, shredded cheese, lettuce, diced tomatoes, avocado, and cilantro.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 6-7 hours (low) or 3-4 hours (high)
Total Time: 6-7 hours 10 minutes
Servings: 10 tacos
Calories: 290 kcal per serving (1 taco)
Variations
Spicy: Add some diced jalapeños or a dash of hot sauce to the taco mixture for a spicy kick.
Vegetarian: Replace the chicken with black beans or a mix of beans and vegetables for a vegetarian version.
Different Proteins: If you want a change, you can swap out the chicken for pork or beef. Just adjust the cooking times accordingly.
Storage/Reheating
I can store any leftover shredded chicken in an airtight container in the refrigerator for up to 3 days. If I want to reheat it, I simply warm it up in the microwave or in a skillet on low heat until heated through. The chicken will still be juicy and flavorful!
For longer storage, I can freeze the shredded chicken for up to 3 months. To reheat from frozen, I thaw it in the fridge overnight and then reheat as usual.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. However, the cooking time may increase slightly, so I recommend cooking on high for about 4-5 hours or on low for 7-8 hours.
Can I make this recipe in the Instant Pot instead of a crockpot?
Absolutely! To make it in the Instant Pot, cook on the "Poultry" setting for about 15 minutes and then manually release the pressure. Shred the chicken and serve as usual.
How can I make these tacos gluten-free?
To make gluten-free tacos, simply use corn tortillas instead of flour tortillas.
What toppings go best with these tacos?
I love topping my tacos with sour cream, shredded cheese, lettuce, diced tomatoes, avocado, and cilantro, but you can customize them to your taste. Other great options include guacamole, salsa verde, or even a squeeze of fresh lime.
Can I double the recipe for a larger group?
Yes, you can easily double the recipe for a crowd. Just make sure your crockpot is large enough to fit the extra chicken, and adjust the cooking time if needed. It may take a little longer to cook, but the result will be just as delicious.
Conclusion
These Crockpot Shredded Chicken Tacos are an easy, flavorful meal that will satisfy everyone in my family. With minimal effort and plenty of room for customization, this recipe is a go-to for busy weeknights or meal prep. Whether I’m craving something spicy, savory, or even a little tangy, these tacos never disappoint. Plus, the leftovers are just as tasty the next day!
Recipe:
Crockpot Shredded Chicken Tacos
- Total Time: 6-7 hours 10 minutes
- Yield: 10 tacos
- Diet: Gluten Free
Description
These Crockpot Shredded Chicken Tacos are a simple, yet incredibly flavorful meal that's perfect for busy nights. The chicken slowly cooks in a zesty blend of spices, resulting in a tender and juicy filling for tacos.
Ingredients
2 lbs chicken breasts (boneless, skinless)
1 packet taco seasoning
1 cup salsa
½ cup chicken broth
1 tablespoon lime juice
Salt and pepper to taste
10 small soft tortillas
Toppings: sour cream, shredded cheese, lettuce, diced tomatoes, avocado, cilantro
Instructions
- Place the chicken breasts into the crockpot.
- In a small bowl, mix together the taco seasoning, salsa, chicken broth, and lime juice.
- Pour the mixture over the chicken breasts in the crockpot.
- Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and can be easily shredded.
- Once the chicken is done, shred it directly in the crockpot using two forks, stirring to coat the chicken evenly in the sauce.
- Warm the tortillas in the microwave or on a skillet.
- Serve the shredded chicken on the tortillas, adding your favorite toppings like sour cream, shredded cheese, lettuce, diced tomatoes, avocado, and cilantro.
Notes
To make spicy tacos, add diced jalapeños or a dash of hot sauce to the taco mixture.
For a vegetarian version, replace the chicken with black beans or a mix of beans and vegetables.
To make gluten-free tacos, use corn tortillas instead of flour tortillas.
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
If using frozen chicken breasts, cooking time may increase slightly. Cook on high for 4-5 hours or on low for 7-8 hours.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 290 kcal
- Sugar: 2g
- Sodium: 510mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
