Slow Cooker Shredded Chicken Tacos (Printable Version)
Tender Mexican-spiced chicken slow-cooked to perfection, ready for taco night
# What You 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 - ½ tsp salt
05 - ½ tsp freshly ground black pepper
06 - 1 cup salsa (mild or spicy as desired)
07 - ¼ 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 - ½ cup sour cream
13 - 1 cup diced tomatoes
14 - ½ cup diced red onion
15 - 1 avocado, sliced
16 - ¼ cup chopped fresh cilantro
17 - Lime wedges
# Method:
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, coating all surfaces.
03 - Pour the salsa and chicken broth (or water) over the seasoned chicken. Squeeze fresh lime juice directly into the slow cooker.
04 - Cover and cook on high for 4 hours, or on low for 7 hours, until the chicken is thoroughly cooked and tender enough to shred easily.
05 - Remove the chicken from the slow cooker and shred thoroughly using two forks, pulling meat apart into bite-sized pieces.
06 - Return the shredded chicken to the slow cooker and stir well to coat evenly in the cooking juices. Let sit for 5 minutes to absorb flavors.
07 - Warm the taco shells according to package instructions, ensuring they're pliable and ready for filling.
08 - Fill each shell generously with shredded chicken, then layer with lettuce, cheese, sour cream, tomatoes, red onion, avocado, cilantro, and a fresh squeeze of lime. Serve immediately.
# Expert Tricks:
01 -
- The chicken practically falls apart on its own, making you look like you spent hours when you barely spent ten minutes prep time
- Leftovers taste even better the next day, meaning lunch is already sorted
02 -
- Resist the urge to lift the lid during cooking, every peek adds 15-20 minutes to the total time
- The chicken will release additional liquid as it cooks, so do not be alarmed if it looks soupier than when you started
03 -
- Spray your slow cooker insert with cooking spray first to make cleanup almost effortless
- If the chicken releases too much liquid, remove the lid for the last 30 minutes to let some liquid evaporate