Easy Crockpot Shredded Chicken Tacos
These tender shredded chicken tacos are a favorite for busy weeknights because you let the slow cooker do all the heavy lifting.
recipesbynani.comThere is nothing quite like coming home to the smell of dinner already waiting for you in the kitchen. These chicken tacos have become a staple in my house because they are so simple to prepare and always turn out juicy and full of flavor.
My biggest tip is to make sure you use two forks to shred the chicken right inside the pot. This lets the meat soak up every last drop of those delicious juices before you serve it on your tortillas.
🧺 Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 packet taco seasoning
- 1 cup salsa of your choice
- 1/2 cup chicken broth
- 12 small flour or corn tortillas
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
👩🍳Instructions
- 1
Place the chicken breasts into the bottom of your slow cooker.
- 2
Sprinkle the taco seasoning evenly over the top of the chicken.
- 3
Pour the salsa and the chicken broth over the chicken.
- 4
Cover the slow cooker and cook on low for 6 hours or on high for 3 hours until the chicken is tender.
- 5
Remove the chicken from the pot and shred it into pieces using two forks.
- 6
Return the shredded chicken to the pot and toss it with the juices until well combined.
- 7
Spoon the chicken into warmed tortillas and top with cheese, sour cream, and cilantro.
💡 Tips
Store any leftover chicken in an airtight container in the fridge for up to three days. You can serve this meat over a bed of greens for a lighter taco salad the next day.
Made this recipe? Let us know how it went.
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