Best Crockpot Chicken Tacos

Flavorful and tender shredded chicken made effortlessly in the slow cooker, perfect for easy taco night.

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 6 tacos

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 380

Ingredients Method Notes

Ingredients

For the Chicken

2.5 lbs Boneless, skinless chicken breasts
1 cup Chicken broth
1 packet Taco seasoning mix Or 2 tablespoons of homemade seasoning
1 Tbsp Chili powder
1 tsp Cumin
1/2 tsp Garlic powder
1/4 tsp Salt
1/4 tsp Black pepper

For Serving

12 Flour or corn tortillas
1 cup Shredded cheese Cheddar or Monterey Jack
1/2 cup Salsa
1/2 cup Sour cream
1 cup Shredded lettuce

Method

Instructions

Place the chicken breasts in the bottom of the slow cooker.
In a small bowl, whisk together the taco seasoning, chili powder, cumin, garlic powder, salt, and black pepper.
Sprinkle the seasoning mix evenly over the chicken breasts. Pour the chicken broth over the top.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and easily shredded.
Remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken thoroughly.
Return the shredded chicken to the slow cooker. Stir well to coat the chicken in the remaining cooking juices and seasoning.
Keep the chicken warm on the 'Keep Warm' setting while preparing your preferred toppings (cheese, salsa, lettuce, sour cream).
Warm the tortillas according to package directions. Assemble tacos using the shredded chicken and desired toppings.

Notes

For an extra layer of flavor, add one drained 4 oz can of diced green chiles to the slow cooker along with the broth. If the sauce seems too thin after shredding, scoop out about 1/2 cup of the liquid and cook it down on the stovetop for 5-10 minutes until slightly reduced, then mix it back in.