Slow Cooker Shredded Chicken Tacos (Printable)

Tender Mexican-spiced chicken, slow-cooked for easy shredding and perfect for stuffing into taco shells with all your favorite 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 - 1/2 tsp salt
05 - 1/2 tsp freshly ground black pepper
06 - 1 cup salsa (mild or spicy as desired)
07 - 1/4 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 - 1/2 cup sour cream
13 - 1 cup diced tomatoes
14 - 1/2 cup diced red onion
15 - 1 avocado, sliced
16 - 1/4 cup chopped fresh cilantro
17 - Lime wedges

# Directions:

01 - Place the chicken breasts or thighs in the bottom of the slow cooker, ensuring even distribution for consistent cooking.
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 in the juice of one lime.
04 - Cover and cook on high for 4 hours, or on low for 7 hours, until the chicken is tender and easily shreds.
05 - Remove the chicken from the slow cooker and shred thoroughly using two forks.
06 - Return the shredded chicken to the slow cooker and stir well to coat it evenly in the cooking juices.
07 - Warm the taco shells according to package instructions.
08 - Fill each shell with the shredded chicken, then add lettuce, cheese, sour cream, tomatoes, red onion, avocado, cilantro, and a squeeze of lime as desired. Serve immediately.

# Expert Tips:

01 -
  • Set it and forget it cooking that lets you walk away until dinner time
  • The chicken shreds so effortlessly it feels like kitchen magic
  • Leftovers taste even better tucked into breakfast burritos the next morning
02 -
  • Salsa brands vary wildly in saltiness so taste before serving and adjust accordingly
  • The chicken will continue absorbing liquid as it sits making leftovers even more flavorful
  • A quick toast over an open gas flame transforms store bought corn tortillas completely
03 -
  • Chicken thighs practically shred themselves while breasts might need slightly more time
  • Let the chicken rest in the cooking liquid for 15 minutes before shredding for maximum moisture

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