Name: Crockpot Shredded Chicken Tacos
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Ingredients: 14 ounce can tomatoes with mild green chiles (A great base for flavor.); 2 Pounds boneless skinless chicken breast (Tender and easy to shred.); ½ Onion diced (Adds sweetness and depth.); 1 Tablespoon oregano (A fragrant herb to enhance flavors.); 1 teaspoon cumin (Earthy and warm spice.); 1 teaspoon garlic powder (For a savory boost.); ½ teaspoon cayenne pepper (Adds a touch of heat.); ½ teaspoon black pepper (For seasoning.); 1 teaspoon salt (Enhances all flavors.); 1 lime About 2 tablespoons lime juice (Brightens the dish.)

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There’s something special about a cozy evening spent enjoying Crockpot Shredded Chicken Tacos. I remember the first time I made them; the aroma filled my kitchen and drew everyone in. It was a chilly night, perfect for comfort food, and I wanted a recipe that would warm not just our bellies but our hearts too. As I prepped the ingredients, I could already envision the smiles on my family’s faces when they took their first bite. These tacos have become a staple in our household, and I can’t wait to share them with you!

Recipe Snapshot

Total Time:
4 hr 20 mins

Prep Time:
20 mins

Cook Time:
240 mins

Difficulty:
Hard

Calories:
250 kcal

Protein:
30 g

Diet:
Keto, Paleo, Whole30

Fat:
10 g

Tools Used:
5-6 Quart slow cooker, Pan spray, Measuring spoons, Tongs, Knife, Cutting board

What I love most about Crockpot Shredded Chicken Tacos is their simplicity and versatility. You just throw the ingredients in the slow cooker and let it work its magic! There’s no need for complicated techniques or long hours in the kitchen. Just pure, delicious, and satisfying food. They’re perfect for busy weeknights or laid-back gatherings, and the best part? You can customize them to suit your tastes! Whether you prefer classic toppings like cheese and lettuce or want to get adventurous with avocado or fresh cilantro, these tacos can do it all.

Whenever I serve Crockpot Shredded Chicken Tacos, I’m always met with compliments. Friends and family rave about how tender the chicken is and how the flavors meld together beautifully. It’s hard to believe a dish this amazing requires so little effort! Plus, the leftovers (if there are any) taste even better the next day. So gather your loved ones and prepare to enjoy a meal that’s not only delicious but also full of love!

Recipe Snapshot

Total Time:
4 hr 20 mins

Prep Time:
20 mins

Cook Time:
240 mins

Difficulty:
Hard

Calories:
250 kcal

Protein:
30 g

Diet:
Keto, Paleo, Whole30

Fat:
10 g

Tools Used:
5-6 Quart slow cooker, Pan spray, Measuring spoons, Tongs, Knife, Cutting board

FAQ

Yes, you can use frozen chicken for Crockpot Shredded Chicken Tacos. However, it’s important to ensure that the chicken cooks long enough to reach a safe internal temperature of 165 degrees. I recommend cooking for the longer time specified in the recipe (8 hours on low) to ensure it is fully cooked and tender.

When it comes to toppings, the possibilities are endless! Some popular choices include diced tomatoes, fresh avocado, shredded cheese, sour cream, and chopped cilantro. You can also add some fresh lime juice and spicy salsa to give your tacos an extra kick! Feel free to get creative and mix and match based on your preferences.

If you want to turn up the heat on your Crockpot Shredded Chicken Tacos, you can add more cayenne pepper to the seasoning mix or include sliced jalapeños as a topping. Another option is to use spicy salsa or hot sauce to add that extra kick. Adjust the spices to your liking!

Absolutely! You can prepare the chicken mixture ahead of time. Just combine all the ingredients in the slow cooker and refrigerate it overnight. When you’re ready to cook, just take it out, let it warm to room temperature for about 30 minutes, then cook as directed. This makes meal prep super easy!

Conclusion

In summary, Crockpot Shredded Chicken Tacos are not just a meal; they’re a heartfelt experience that brings people together. The tender chicken, flavorful spices, and customizable toppings make them a hit for any gathering or cozy family dinner. So why not give them a try tonight? You won’t regret it—your taste buds will thank you!

Crockpot Shredded Chicken Tacos

The ultimate comfort food, Crockpot Shredded Chicken Tacos are a must-try for any taco lover! Tender chicken, bursting with flavor, is perfect for an easy weeknight dinner. You'll find yourself craving these delicious tacos again and again, making them a go-to recipe for gatherings or family meals!

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Prep Time 20

Cook Time 4

Total Time 4 20

Course Dinner

Cuisine Mexican

Servings 6 servings

Calories 250 kcal

Equipment

5-6 Quart slow cooker
Pan spray
Measuring Spoons
Tongs
Knife
Cutting Board

Ingredients

14 ounce can tomatoes with mild green chiles A great base for flavor.
2 Pounds boneless skinless chicken breast Tender and easy to shred.
½ Onion diced Adds sweetness and depth.
1 Tablespoon oregano A fragrant herb to enhance flavors.
1 teaspoon cumin Earthy and warm spice.
1 teaspoon garlic powder For a savory boost.
½ teaspoon cayenne pepper Adds a touch of heat.
½ teaspoon black pepper For seasoning.
1 teaspoon salt Enhances all flavors.
1 lime About 2 tablespoons lime juice Brightens the dish.

Instructions

Spray the bottom of the slow cooker with pan spray. Pour half of the tomatoes into the bottom of the slow cooker.
Add the chicken breast to the slow cooker on top of the tomatoes in a row. Next, add the other half of the tomatoes to the chicken.

Add the onions on top of the tomatoes.
Mix together the seasonings: oregano, cumin, garlic powder, cayenne pepper, black pepper, and salt, then sprinkle on top of the tomatoes.
Cook the chicken in the slow cooker for 6 to 8 hours on low or 3 to 4 hours on high. The chicken will be fall-apart tender.
Pull the chicken out of the slow cooker into another bowl. Shred the chicken with two forks turned backward in the slow cooker, using the forks to pull the chicken apart.

Remove about a cup of liquid from the slow cooker. Place the shredded chicken back in the slow cooker and stir to soak up the remaining liquid.
Squeeze the lime over the chicken. Serve over warm flour or corn tortillas with diced tomato, avocado, cheese, a drizzle of sour cream, or chopped cilantro!

Notes

Tomatoes: If you can’t find tomatoes with green chiles added, you can buy regular diced tomatoes and add a can of mild green chiles.

Substitutions: You can also try substituting fire-roasted tomatoes for an extra kick!
Tortilla Tips: Warming your tortillas makes this dish even better; cook two at a time until they begin to brown on each side.
Cooking Variations: There is some variation in slow cookers, so be sure the chicken reaches 165 degrees.