Tender Slow Cooker Shredded Chicken Tacos (Print Version)
Make Slow Cooker Shredded Chicken Tacos effortlessly. This recipe brings tender chicken, rich flavors, and easy weeknight meals to your table.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: Mexican-inspired
Dietary: Can be Gluten-Free; Dairy-Free adaptable
# Ingredients:
→ Base Ingredients
01 -
Boneless, Skinless Chicken Breasts or Thighs (2 lbs)
02 -
Chicken Broth (1 cup)
03 -
Onion (1 medium, chopped)
04 -
Garlic (4 cloves, minced)
→ Flavor Boosters
05 -
Chili Powder (2 tbsp)
06 -
Cumin (1 tbsp)
07 -
Smoked Paprika (1 tsp)
08 -
Dried Oregano (1 tsp)
09 -
Salt & Black Pepper (to taste)
→ Taco Toppings & Fixings
10 -
Corn or Flour Tortillas
11 -
Shredded lettuce
12 -
Diced tomatoes
13 -
Sour cream
14 -
Salsa
15 -
Shredded cheese
16 -
Fresh cilantro
17 -
Sliced avocado
18 -
Lime wedges
→ Optional Add-ins
19 -
Diced jalapeño
20 -
Pinch of cayenne pepper
21 -
Squeeze of orange juice
# Instructions:
01 -
First things first, let's get organized! Chop your onion and mince that garlic. I always line everything up on my cutting board, a little mise en place moment, even if it usually ends up in a bit of a mess. Pat your chicken dry with paper towels; it helps the seasonings stick better. Honestly, this is where I always feel like a real chef, even if I'm just prepping for the slow cooker. I love the smell of fresh onion and garlic filling the kitchen already.
02 -
Now for the fun part! Place the chicken breasts or thighs at the bottom of your slow cooker. Sprinkle the chopped onion and minced garlic over the chicken. In a small bowl, whisk together the chicken broth, chili powder, cumin, smoked paprika, dried oregano, salt, and pepper. Pour this flavorful mixture over the chicken, making sure it's all nicely coated. I once almost forgot the broth, and let me tell you, that would have been an oops moment of epic proportions! Luckily, I caught myself.
03 -
Put the lid on your slow cooker and set it to low for 6-8 hours or high for 3-4 hours. This is where the magic happens! The house will start to smell absolutely incredible, a warm, savory aroma that just builds anticipation. I usually go for the low setting if I'm leaving it all day, but high works perfectly if you're in a bit of a rush. Just try not to peek too much; every time you lift the lid, it adds cooking time!
04 -
Once the cooking time is up, the chicken should be fall-apart tender. Carefully remove the chicken from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces. It should be super easy, practically falling apart on its own. If it’s not shredding easily, pop it back in for a bit longer. I once tried to shred it directly in the slow cooker and made a huge splash, so trust me, a separate bowl is better!
05 -
Return the shredded chicken to the slow cooker with all that delicious cooking liquid. Stir it all together, making sure the chicken is thoroughly coated in the sauce. This step is crucial for flavor! The chicken will absorb all those amazing spices. Taste and adjust seasoning if needed – maybe a little more salt, or a squeeze of lime juice for brightness. This is where you make it *yours*.
06 -
Warm your tortillas – I like to do mine in a dry skillet for a few seconds per side, or a quick zap in the microwave. Fill each tortilla with a generous helping of the Slow Cooker Shredded Chicken Tacos mixture, then pile on your favorite toppings! We're talking fresh cilantro, a dollop of sour cream, some crunchy lettuce, maybe a squeeze of lime. It's a feast for the eyes and the taste buds, and honestly, every time I make this, I'm so proud of how simple and delicious it is.
# Notes:
01 -
Always pat your chicken dry before seasoning; it makes a huge difference in how the spices adhere.
02 -
Store any leftover shredded chicken with its sauce in an airtight container for up to 3-4 days in the fridge.
03 -
If you don't have smoked paprika, regular paprika works, but you'll miss a bit of that lovely smoky depth.
04 -
Serve these with a simple side of cilantro-lime rice for a complete and satisfying meal.
# Equipment Needed:
01 -
Slow Cooker (6-quart recommended)
02 -
Cutting Board
03 -
Sharp Knife
04 -
Forks
05 -
Small Bowl
# Nutrition (Per Serving):
Calories: 400 Calories
Total Fat: 15g
Total Carbohydrate: 30g
Protein: 30g