Slow Cooker Shredded Chicken Tacos (Print View)
Tender Mexican-spiced chicken, slow-cooked until perfectly shreddable for your favorite tacos.
# 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
# How to Make:
01 - Place the chicken breasts or thighs in the bottom of the slow cooker.
02 - Sprinkle the taco seasoning, smoked paprika, salt, and pepper evenly over the chicken.
03 - Pour the salsa and chicken broth (or water) over the top. Squeeze in the juice of one lime.
04 - Cover and cook on high for 4 hours, or on low for 7 hours, until the chicken is tender and easily shreds.
05 - Remove the chicken from the slow cooker and shred thoroughly using two forks.
06 - Return the shredded chicken to the slow cooker and stir well to coat it in the sauce.
07 - Warm the taco shells according to package instructions.
08 - Fill each shell with the shredded chicken, then add lettuce, cheese, sour cream, tomatoes, red onion, avocado, cilantro, and a squeeze of lime as desired. Serve immediately.
# Expert Suggestions:
01 -
- The chicken practically falls apart on its own, making dinner prep almost laughably easy
- You can set it and forget it, then come home to a meal that tastes like you spent all day cooking
02 -
- Overcooking dries out the chicken more than undercooking, so check it at the earlier end of the time range
- Letting the shredded chicken sit in the cooking liquid for at least 15 minutes makes all the difference between good and great tacos
03 -
- A small splash of apple cider vinegar added to the cooking liquid helps tenderize the meat even more
- Pat the chicken dry before adding seasonings so everything sticks instead of sliding off into the liquid