Crockpot Shredded Chicken Tacos
Updated
Updated
These Crockpot Shredded Chicken Tacos turn out tender, juicy, and packed with bold flavor thanks to the slow cooker doing all the work for you. They’re quick and easy to prep with minimal hands-on time, making them perfect for busy weeknights. I love how versatile they are — the leftovers can be turned into a second meal for burrito bowls, quesadillas, taco salads, or nachos later in the week.
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Easy Shredded Chicken Tacos Recipe
This recipe for crockpot chicken tacos makes a regular appearance on my dinner table, especially during the school year when I need something quick and easy that requires minimal effort. Made with chicken breast, salsa, and a handful of Mexican seasonings, this chicken turns tender, juicy and flavorful.
This is one of those slow cooker recipes I can throw together in the morning, and come dinnertime, I just shred the chicken and enjoy. Most of the time, I like to serve it in tortillas with all my favorite taco toppings, but the chicken can be used however you like.
Helpful Tips and Variations
- Cook on low. This is not a recipe that does well on high, as the chicken doesn’t get as tender and therefore isn’t as easy to shred. For tender, juicy chicken cook on low.
- Adjust the seasonings to your preference. Use regular chicken bouillon instead of tomato bouillon and omit the adobo or add more garlic powder in its place. Or, spice up the seasonings with red chili flakes or paprika, or use a spicy chunky salsa.
- The chicken is done when it reaches 165°F. Use a meat thermometer to check. It should also shred easily at this point.
- Warm the tortillas. Corn tortillas crack easily, so pop them in the microwave for about 10 seconds to make them more pliable before serving.
- Consider using two tortillas. I like to wrap the chicken in 2 corn tortillas, as I find one is more likely to fall apart once it’s stuffed.
Crockpot Shredded Chicken Tacos
Ingredients
- 2 lbs. boneless skinless chicken breast*, (about 3 chicken breasts)
- 2 cubes tomato bouillon with chicken flavor, plain chicken bouillon also works
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp coarse salt
- ¼ tsp black pepper
- ½ tsp adobo all-purpose seasoning
- ½ tsp ground cumin
- 16 oz. jar chunky salsa, mild, medium, or hot
- 15 oz. low-sodium chicken broth
- 12 good quality corn tortillas, flour tortillas also work, for serving
- diced onion, for serving
- chopped parsley, for serving
- lime juice, for serving
Instructions
- Coat a 6-quart slow cooker with cooking spray. Place the chicken into the bottom in a single layer.
- Crumble the bouillon cubes and sprinkle it over the chicken. Then sprinkle the garlic powder, onion powder, salt, pepper, adobo, and cumin on top.
- Pour the salsa on top of the chicken, then pour the chicken broth around the chicken.
- Place the lid on and cook on low for about 6 hours (or until the chicken reaches 165℉).
- Shred the chicken in the pot and mix everything together.
- Serve as tacos with some diced onion, parsley, and a spritz of fresh lime juice.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Shredded Chicken Tacos Step by Step
Gather the ingredients.
Prep the crockpot and the chicken: Spray a 6-quart crockpot with cooking spray and place 2 lbs. boneless, skinless chicken on the bottom.
Season the chicken: Crumble 2 cubes of tomato bouillon with chicken flavor over the chicken, then sprinkle with 1 tsp garlic powder, 1 tsp onion powder, ¼ tsp coarse salt, ¼ tsp black pepper, ½ tsp adobo all-purpose seasoning, and ½ tsp ground cumin.
Add salsa and cook: Pour a 16 oz. jar of salsa over the chicken and a 15 oz. can low-sodium chicken broth around the chicken. Cook on low for 6 hours.
Shred: Use two forks to shred the chicken right in the pot and mix everything.
Serve: Serve on tacos with garnishes or as desired.
Serving Suggestions
Traditional slow-cooker shredded chicken tacos are served on corn tortillas with diced onion, parsley, and fresh lime juice squeezed over the top. However, I like serving them with a few dollops of creamy guacamole and tangy salsa.
Often, I’ll use the shredded chicken to make something other than tacos, like enchiladas, or I’ll throw it on top of a burrito bowl or taco salad.
Proper Storage
- Fridge. Store leftover shredded chicken in an airtight container in the fridge for up to 3 days.
- Freeze. You can also freeze for up to 3 months in an airtight, freezer-safe container. Thaw in the fridge overnight.
- Reheat. Reheat leftovers in the slow cooker, skillet, or microwave.
More Crockpot Recipes
- This creamy Crockpot Chicken and Stuffing, made with chicken breast, green beans, and stuffing, is pure comfort food.
- This dump-and-go Crockpot Ham and Bean Soup is super easy, but full of incredible flavor.
- These Crockpot Mashed Potatoes cook to perfection every time and turn out perfectly fluffy with a hint of garlic and a rich, buttery flavor.
