Slow Cooker Shredded Chicken Tacos (Printable)
Tender, spice-infused chicken slow-cooked to perfection for flavorful taco filling.
# What You Need:
→ Chicken
01 - 2 lbs boneless, skinless chicken breasts or thighs
→ Seasonings & Sauces
02 - 1 packet taco seasoning (1 oz)
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
→ Toppings & Garnishes
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
# Steps:
01 - Arrange chicken breasts or thighs in the bottom of the slow cooker, ensuring even distribution for consistent cooking.
02 - Sprinkle taco seasoning, smoked paprika, salt, and black pepper evenly over the chicken pieces.
03 - Pour salsa and chicken broth (or water) over the seasoned chicken. Squeeze fresh lime juice directly into the cooker.
04 - Cover and cook on high setting for 4 hours or low setting for 7 hours, until chicken reaches internal temperature of 165°F and shreds easily.
05 - Transfer cooked chicken to a cutting board. Using two forks, shred thoroughly by pulling meat apart in opposite directions.
06 - Return shredded chicken to the slow cooker and stir thoroughly to absorb all cooking liquids and spices.
07 - Warm taco shells according to package directions, either in oven, microwave, or dry skillet until pliable.
08 - Fill each warm shell with shredded chicken mixture. Top with lettuce, cheese, sour cream, tomatoes, red onion, avocado slices, cilantro, and fresh lime juice to taste. Serve immediately.
# Expert Advice:
01 -
- The chicken literally falls apart when you touch it with a fork
- You can prep everything in ten minutes and walk away for hours
- Leftovers somehow taste even better the next day in breakfast burritos
02 -
- The chicken needs to cool slightly before shredding or it will burn your fingers
- Extra liquid at the bottom is gold and should not be poured down the drain
- Corn tortillas need to be wrapped in damp paper towels before heating or they crack
03 -
- Throw in a diced jalapeño if you like things seriously spicy
- A splash of apple cider vinegar in the cooking liquid brightens everything