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Slow Cooker Shredded Chicken Tacos Recipe

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  • Author: Michelle Davis
  • Total Time: 6 hours 15 minutes – 7 hours 15 minutes
  • Yield: 8 servings 1x

Description

These Slow Cooker Shredded Chicken Tacos are a flavorful and easy-to-make meal perfect for busy weeknights, casual family dinners, or taco nights with friends. With tender, juicy chicken slow-cooked in a blend of spices and aromatics, this recipe delivers authentic Mexican-inspired flavor without hours in the kitchen. Each bite is packed with richness, and the fresh toppings of your choice make the tacos bright, vibrant, and completely customizable. Whether served for a casual dinner or a weekend gathering, these tacos are a guaranteed crowd-pleaser and perfect for meal prep, too.

Ingredients

Scale

  • 2 lbs boneless, skinless chicken breasts

  • 1 cup chicken broth

  • 1 packet taco seasoning or 2 tablespoons homemade taco seasoning

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon chili powder (optional for mild heat)

  • 1/4 teaspoon salt (adjust to taste)

  • 1/4 teaspoon black pepper

  • 1 medium onion, thinly sliced

  • 1/2 cup fresh cilantro, chopped

  • 1 lime, juiced

  • Corn or flour tortillas for serving

  • Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, sliced jalapeños, avocado

Instructions

  • Prepare the Chicken: Rinse the chicken breasts under cold water and pat dry. Place them in a slow cooker in a single layer for even cooking.

  • Add Seasonings: Sprinkle taco seasoning, garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and black pepper evenly over the chicken. Layer the sliced onions on top.

  • Add Liquid: Pour the chicken broth over the seasoned chicken to keep it moist and infuse flavor during cooking.

  • Cook on Low: Cover the slow cooker and cook on low for 6–7 hours or high for 3–4 hours until the chicken reaches an internal temperature of 165°F and is tender enough to shred.

  • Shred the Chicken: Remove the chicken and place on a plate or cutting board. Use two forks to shred into bite-sized pieces.

  • Mix with Juices: Return the shredded chicken to the slow cooker and stir into the cooking juices to coat each piece with flavor and moisture.

  • Add Fresh Touches: Stir in chopped cilantro and lime juice just before serving for a bright, fresh flavor.

  • Assemble Tacos: Warm tortillas and fill generously with shredded chicken. Add desired toppings such as lettuce, tomatoes, cheese, sour cream, avocado, or jalapeños.

  • Serve and Enjoy: Serve immediately while hot, pairing with a simple side salad, rice, or beans for a complete meal.

Notes

    • Boneless, skinless chicken thighs can be used instead of breasts for a juicier result.

    • Adjust the chili powder or jalapeños to increase or decrease heat.

    • Shredded chicken can be stored in the fridge for up to 4 days or frozen for 2–3 months.

    • For extra flavor, let shredded chicken sit in the cooking juices on “warm” for 15–20 minutes before serving.

    • Customize toppings to suit your family’s taste preferences for a fun and interactive taco night.

  • Prep Time: 15 minutes
  • Cook Time: 6–7 hours (low) or 3–4 hours (high)

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Find it online: https://www.michellebites.com/slow-cooker-shredded-chicken-tacos-recipe/