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
1/2 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
