Description
Slow Cooker Shredded Chicken Tacos feature tender, spice-rubbed chicken slow-cooked to perfection, piled into warm tortillas with fresh toppings for an easy family meal.
Ingredients
2 lbs boneless, skinless chicken breasts
1 cup chicken broth
1 (15 oz) can diced tomatoes with green chilies, drained
1 medium onion, diced
4 cloves garlic, minced
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
Juice of 2 limes
Instructions
1. Place chicken breasts in the bottom of a 6-quart slow cooker.
2. Scatter diced onion and minced garlic over the chicken.
3. Mix spices and sprinkle evenly over chicken.
4. Pour in chicken broth, tomatoes, and lime juice.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Shred chicken with forks, return to cooker, and stir. Let sit 10 minutes.
7. Warm tortillas and assemble with toppings.
Notes
Use chicken thighs for extra juiciness.
Broil shreds for crispy edges.
Freeze extras up to 3 months.
Customize spice level to taste.
Perfect for taco bars or meal prep.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg