Slow Cooker Shredded Chicken Tacos (Printable)
Tender Mexican-spiced chicken slow cooks to perfection, ready to pile into taco shells with all your favorite fresh toppings.
# What You'll Need:
→ Chicken
01 - 2 lbs boneless skinless chicken breasts or thighs
→ Seasonings & Sauces
02 - 1 packet (1 oz) taco seasoning
03 - 1 tsp smoked paprika
04 - ½ tsp salt
05 - ½ tsp freshly ground black pepper
06 - 1 cup salsa (mild or spicy as desired)
07 - ¼ cup chicken broth or water
08 - Juice of 1 lime
→ To Serve
09 - 12 corn or flour taco shells
10 - 1 cup shredded lettuce
11 - 1 cup shredded cheddar or Mexican blend cheese
12 - ½ cup sour cream
13 - 1 cup diced tomatoes
14 - ½ cup diced red onion
15 - 1 avocado, sliced
16 - ¼ cup chopped fresh cilantro
17 - Lime wedges
# Directions:
01 - Arrange the chicken breasts or thighs in an even layer at the bottom of the slow cooker insert.
02 - Dust the chicken evenly with taco seasoning, smoked paprika, salt, and black pepper, ensuring all pieces are coated.
03 - Pour the salsa and chicken broth (or water) over the seasoned chicken. Squeeze fresh lime juice across the top.
04 - Cover with the lid and cook on high setting for 4 hours or low setting for 7 hours, until the chicken is fully cooked and tender enough to shred easily.
05 - Transfer the cooked chicken to a cutting board or large plate. Use two forks to pull the meat apart into shredded pieces.
06 - Return the shredded chicken to the slow cooker and stir thoroughly to absorb all the cooking juices.
07 - Heat the taco shells according to package directions, either in the oven, microwave, or on a dry skillet.
08 - Fill each warmed shell with a generous portion of shredded chicken, then layer with lettuce, cheese, sour cream, tomatoes, red onion, avocado, cilantro, and a squeeze of fresh lime. Serve immediately.
# Expert Tips:
01 -
- The hands off prep means dinner is cooking while you handle everything else on your plate
- Leftovers taste even better the next day, making it perfect for meal prep
02 -
- The chicken needs to reach 165°F internally for safe eating, but slow cookers typically exceed this easily
- Letting the shredded chicken sit in the sauce for 10 minutes before serving makes it infinitely more flavorful
03 -
- Double the recipe and freeze half of the cooked, shredded chicken for an incredibly fast future meal
- A splash of apple cider vinegar in the cooking liquid adds a subtle tang that cuts through the richness