Description
These easy Crockpot Shredded Chicken Tacos are the perfect weeknight dinner! Juicy, seasoned chicken slow-cooked to perfection, then shredded and served in warm tortillas with your favorite toppings. This flavorful recipe is a family favorite and makes taco night effortless. Great for meal prep or feeding a crowd!
Ingredients
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2 lbs boneless, skinless chicken breasts
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1 packet taco seasoning (or 2 tbsp homemade)
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1 cup salsa (your favorite kind)
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1/2 cup chicken broth
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1 tsp garlic powder
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1 tsp onion powder
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1/2 tsp cumin (optional, for extra flavor)
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Corn or flour tortillas, for serving
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Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, avocado, cilantro, lime wedges
Instructions
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Place chicken breasts in the bottom of your Crockpot.
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Sprinkle taco seasoning, garlic powder, onion powder, and cumin over the chicken.
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Pour salsa and chicken broth over the top.
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Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until chicken is tender and easily shredded.
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Remove chicken and shred using two forks. Return shredded chicken to the Crockpot and stir to combine with juices.
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Serve the chicken in tortillas and top with your favorite taco toppings.
Notes
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You can use chicken thighs instead of breasts for extra juicy meat.
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Leftover shredded chicken can be stored in the fridge for up to 4 days or frozen for up to 3 months.
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This chicken is also great in burritos, nachos, taco salads, and quesadillas.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
