Easy Slow Cooker Chicken Tacos
Aren’t easy Crock-Pot recipes the best?!
Any time I can just throw food in the Crock-Pot slow cooker and onlinee home to a yummy homemade meal, it’s a lifesaver! This slow cooker chicken taco recipe is a family favorite! Today I’m showing how easy it is to make shredded chicken in the slow cooker for delicious and flavorful chicken tacos.
Hip Tip: If you’re eating low carb, be sure to check out our Keto Slow Cooker Shredded Chicken Tacos recipe on our sister site, Hip2Keto.online! We replace the taco shells with simple and yummy cheese shells.
The keys to great tacos are seasoning & flavor!
Sometimes chicken can be a little bland in the slow cooker if not seasoned with lots of yummy flavors. In this recipe, I’m using a homemade taco seasoning, plus a similar seasoning to a ranch dressing packet.
I’m also using the juice of one lime and one jalapeno seeded and diced. You can add more jalapenos if you like things extra spicy. I felt like one adds flavor without adding lots of heat. This idea is easy to customize, by adding or subtracting any of the spices or ingredients that may not appeal to you.
Once the chicken is tender and cooked, drain some of the liquid and shred it! Lastly, mix in a can of Rotel tomatoes and green chilies – or even your favorite salsa instead! Enjoy this meat in some yummy tacos, burritos, nachos, or taco salad! The possibilities are endless!
Hip Tip: I just received these handy Bear Paws for shredding meat as a Christmas gift, and LOVE them!
Slow Cooker Shredded Chicken Tacos
yield: 8 SERVINGS
This tender and juicy shredded chicken is seasoned to perfection and delicious in tacos, burritos, or taco salads.
Ingredients
- 2 pounds raw chicken breasts
- 3 tablespoons homemade taco seasoning, or store bought packet
- 1 tablespoon minced onion
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 2 teaspoons dried dill weed
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 fresh jalapeno, seeded and diced
- juice from one lime
- 1 cup chicken broth
- 1 can Rotel tomatoes & chilies
- taco shells and toppings for serving, as desired
Directions
1
Place chicken breasts in the slow cooker along with seasonings, chicken broth, jalapeno, and the juice of one lime.
2
Close slow cooker lid, and cook on LOW for 3-4 hours or HIGH for 2-3 hours.
3
Remove chicken, shred, and remove most of the liquid. Return chicken to slow cooker. Stir in can of Rotel, drained. Serve shredded chicken in tacos as desired. Note:Â This made about 5 cups of shredded chicken mixture.
Yummy chicken tacos!
Of course, you can just dish up tacos straight from your slow cooker, however, I took an added step and made some yummy baked tacos in the oven using my slow cooker shredded chicken! It’s an easy way to make tacos for a crowd!
Hip Tip: You can prep a tray of tacos ahead of time for a game day and stick them in the oven just before game time, as an easy and satisfying football-watching food!
I assembled each taco in a Stand n Stuff Taco Shell with a layer of refried beans, warm shredded chicken, and cheese. I melted them all in the oven at 365 degrees for about 10-15 minutes, then just topped with fresh cilantro and tomato to serve! Yum!
Make this delicious Slow Cooker Enchilada Soup
