Slow Cooker Shredded Chicken Tacos (Printable Version)
Tender slow-cooked chicken spiced with Mexican flavors, ideal for filling taco shells with fresh garnishes.
# 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 - Place the chicken breasts or thighs in the bottom of the slow cooker, arranging in an even layer.
02 - Sprinkle the taco seasoning, smoked paprika, salt, and black pepper evenly over the chicken pieces.
03 - Pour the salsa and chicken broth (or water) over the seasoned chicken. Squeeze fresh lime juice directly into the slow cooker.
04 - Cover and cook on high setting for 4 hours, or on low setting for 7 hours, until chicken reaches internal temperature of 165°F and shreds easily.
05 - Remove cooked chicken from the slow cooker and shred thoroughly using two forks, pulling meat apart into bite-sized pieces.
06 - Return shredded chicken to the slow cooker and stir well to coat evenly in the cooking liquids, allowing to absorb flavors for 5-10 minutes.
07 - Warm taco shells according to package instructions, either in oven, microwave, or dry skillet until pliable and heated through.
08 - Fill each warmed shell with shredded chicken, then layer with lettuce, cheese, sour cream, diced tomatoes, red onion, sliced avocado, and cilantro. Serve immediately with fresh lime wedges for squeezing.
# Expert Tips:
01 -
- Set it and forget it means you can actually enjoy your party instead of being stuck at the stove
- The chicken stays impossibly tender and juicy while absorbing all those Mexican spices
02 -
- The chicken needs to be fully submerged in liquid for the most tender results
- Shredding while the chicken is still hot is so much easier than waiting for it to cool
03 -
- Pat the chicken dry before seasoning helps those spices stick better
- Let the chicken rest for ten minutes after cooking for easier shredding