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.
Servings: 12 servings
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. can 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
*Chicken - I used boneless skinless chicken breasts, but you can substitute boneless skinless chicken thighs or chicken tenderloins.
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