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A hand holding a shredded chicken taco
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Crockpot Shredded Chicken Tacos

Quick and easy to prepare, this recipe for Crockpot Shredded Chicken Tacos is tender, juicy, and loaded with flavor from salsa and a handful of seasonings. It's perfect for busy weeknights with minimal effort, and the leftovers are great to repurpose for a second meal.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: shredded chicken tacos, shredded chicken tacos crockpot, slow cooker chicken tacos
Servings: 12 servings

Ingredients

  • 2 pounds boneless skinless chicken breast (about 3 chicken breasts)
  • 2 cubes tomato bouillon with chicken flavor
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon adobo all-purpose seasoning
  • 1/2 teaspoon ground cumin
  • 16 ounce jar chunky salsa
  • 15 ounce can low-sodium chicken broth
  • 12 good quality corn tortillas , 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 degrees F.)
  • 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

Adjust the seasonings to your preference. As noted in the article, you can use regular chicken bouillon instead of tomato bouillon and omit the adobo or add more garlic powder in its place. Additionally, you could also spice up the seasonings with some red chili flakes or paprika or by using spicy chunky salsa.
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.

Nutrition

Serving: 1taco | Calories: 162kcal | Carbohydrates: 15g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 447mg | Potassium: 465mg | Fiber: 2g | Sugar: 2g | Vitamin A: 206IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg