Slow Cooked Shredded Chicken Tacos make dinner so easy and so delicious. The chicken falls apart and the smell wafting through the house will have everyone’s mouth watering.
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This Slow Cooked Shredded Chicken Tacos makes the perfect midweek meal. The recipe is great for dinner or game day get togethers.
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What We Love About This Slow Cooker Tacos Chicken Recipe
Tacos are a staple in most American households. This Mexican dish has been transformed in many different ways, just look at Pinterest or Instagram and you will see a million different versions, find out the history of tacos here.
- 10 Minute Prep: Through it in the cooker and come home to a fabulous dinner.
- Easy Ingredients: All found in pantry or fridge.
- Family Friendly: Everyone gets to build their own taco so everyone is happy.
- Adaptable: Can make it low-carb, or dairy free, etc…
- Makes Great Leftovers: Wonderful for salads, nachos, tortillas, burritos, or bowls the next day.
Ingredient Notes for Crock-Pot Chicken Tacos
- Chicken Breast: 4 large boneless skinless chicken breasts cut in half, use boneless chicken thighs if you prefer.
- Taco Seasoning: 2 Tablespoons, make this blend, buy from the store or make your own mix with chili powder, paprika, onion powder, garlic powder, cayenne pepper and red pepper flake or the spices you like.
- Salsa: A jar of 16 oz of your favorite brand or make your own.
- Taco Shells: Corn or flour shells.
Equipment Needed
How to Make Slow Cooker Tacos Chicken Recipe
These are the basic steps for making slow cooker shredded chicken for tacos. Please refer to the recipe card below for more detailed instructions and nutrition information and calories,
STEP 1: SEASON
First, in a small bowl, combine chili powder, paprika, onion powder, sea salt, garlic powder, ground cumin, oregano, black pepper, cayenne pepper and red pepper flakes or use this Homemade Taco Seasoning. Next, sprinkle evenly over all sides of the chicken.
STEP 2: COOK
Then, place chicken breasts on the bottom of crock pot.Cover chicken with salsa.Cook on low for 4-5 hours, or high for 2-3 hours, or until chicken breasts are tender.
STEP 3: SHRED
Finally, use two forks to shred the chicken directly in your crock pot. Serve in taco shells with topping of your choice.
Prep and Storage Tips for Chicken Slow Cooker Tacos
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Prior to dinner, you can do most of your prep in advance to make dinner even easier. Begin by cutting your vegetables and toppings ahead of time and place in airtight containers or zip top bags, Then when you are ready, pull out and serve.
HOW TO STORE THIS RECIPE
Toppings and side can be stored in the refrigerator in airtight containers. The protein can also be stored in the same manner.
HOW TO FREEZE THIS RECIPE
Freeze in a zip top bag or air tight container for up to six months in the freezer, remember to save all the good juices to serve when you reheat.
HOW TO REHEAT THIS RECIPE
Thaw in the fridge overnight and then warm in the microwave oven or on the stove top or rewarm in the crockpot.
Frequently Asked Questions
Try make a taco salad instead of using a shell. Also, use low sodium hot sauce and products when cooking.
Of course, use ground turkey or chicken or ground beef in this recipe.
Indeed, use the same recipe below and double or half the recipe as your family requires.
Truly, whatever your family enjoys on their tacos. For example: lettuce, tomatoes, limes, cilantro, black beans, and red onion, jalapenos.
Expert Tips for Making This Mexican Chicken Crock Pot Recipe
- Add Cheese: Cheddar, Mexican Blends, Cotija cheese are all great choices.
- Short cut tip: Buy your topping pre cut in the grocery produce section.
- Variation tip: Try adding a can of rotel in place of the salsa.
- Alternate cooking method tip: Make your chicken in the instant pot.
- Dietary consideration tip: Low carbohydrates diet? Serve over cauliflower rice and a squeeze of fresh lime juice.
What to Serve with Slow Cooked Shredded Chicken Tacos
- Black Bean and Corn Salad
- Easy Mexican Rice
- Cheesy Bacon and Corn Casserole
- Sriracha Slaw or other cabbage mix
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Slow Cooked Shredded Chicken Tacos
Equipment
Ingredients
- 4 large chicken breasts cut in half
- 2 teaspoons chili powder
- 1 ½ teaspoons paprika
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon oregano
- ¼ teaspoon freshly ground black pepper, or to taste
- 1 pinch cayenne pepper, or to taste (optional)
- 1 pinch red pepper flakes, or to taste (optional)
- 16 oz jar of salsa
- Taco shells
Optional Toppings
- Tomatoes
- Lettuce
- Avocado
- Olives
- Sour cream
- Guacamole
- Shredded cheese
Instructions
- In a small bowl, combine chili powder, paprika, onion powder, sea salt, garlic powder, ground cumin, oregano, black pepper, cayenne pepper and red pepper flakes.
- Sprinkle evenly over all sides of the chicken.
- Lay chicken breasts on the bottom of crock pot.
- Cover chicken with salsa.
- Cook on low for 4-5 hours, or high for 2-3 hours, or until chicken breasts are tender.
- Use two forks to shred the chicken directly in your crock pot.
- Serve in taco shells with topping of your choice.
Expert Tips
- Add Cheese: Cheddar, Mexican Blends, Cotija cheese are all great choices.
- Short cut tip: Buy your topping pre cut in the grocery produce section.
- Variation tip: Try adding a can of rotel in place of the salsa.
- Alternate cooking method tip: Make your chicken in the instant pot.
- Dietary consideration tip: Low carbohydrates diet? Serve over cauliflower rice and a squeeze of fresh lime juice.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
