Slow Cooker Shredded Chicken Tacos (Print version)
Tender spice-infused chicken, slow-cooked to perfection for stuffing into taco shells with fresh garnishes.
# What you'll need:
→ Chicken
01 - 2 lbs boneless, skinless chicken breasts or thighs
→ Seasonings & Sauces
02 - 1 packet (1 oz) taco seasoning
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
→ To Serve
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
# How to make it:
01 - Place the chicken breasts or thighs in the bottom of the slow cooker, arranging in an even layer.
02 - Sprinkle the taco seasoning, smoked paprika, salt, and pepper evenly over the chicken pieces.
03 - Pour the salsa and chicken broth (or water) over the seasoned chicken. Squeeze the juice from one lime directly into the slow cooker.
04 - Cover and cook on high for 4 hours or on low for 7 hours, until the chicken is tender and easily shreds with a fork.
05 - Remove the cooked chicken from the slow cooker and shred thoroughly using two forks. Return the shredded meat to the slow cooker and stir well to coat in the cooking juices.
06 - Warm the taco shells according to package instructions until heated through.
07 - Fill each shell with shredded chicken, then layer with lettuce, cheese, sour cream, tomatoes, red onion, avocado, cilantro, and a squeeze of fresh lime. Serve immediately.
# Expert suggestions:
01 -
- Set it and forget it cooking that delivers restaurant quality flavor with almost zero effort
- The chicken stays incredibly moist and shreds into perfectly seasoned bites every single time
02 -
- The chicken needs to rest in the sauce for at least 15 minutes after shredding to really soak up all that flavor
- Corn tortillas need to be warmed properly or they will crack and fall apart the moment you try to fill them
03 -
- Pat the chicken dry before adding spices so they stick instead of sliding right off
- Use a slotted spoon to serve if you want to avoid soggy tacos from excess liquid