Crockpot Shredded Chicken Tacos
Effortlessly prepare delicious and flavorful shredded chicken tacos in a crockpot, perfect for busy nights or casual gatherings.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth or low-sodium option
- 1 packet taco seasoning or homemade mix of chili powder, cumin, garlic powder, and onion powder
- 1 can diced tomatoes optional, for added flavor
- to taste Salt and pepper
- as needed Corn or flour tortillas your choice
Fresh Toppings
- as desired shredded cheese
- as desired lettuce
- as desired diced tomatoes
- as desired avocado
- as desired sour cream
Instructions
Preparation
- Place the chicken breasts at the bottom of the crockpot.
- Sprinkle the taco seasoning evenly over the chicken, followed by a sprinkle of salt and pepper.
- Pour the chicken broth over the seasoned chicken. If you’re using diced tomatoes, add them now.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and can be easily shredded with a fork.
- Once cooked, use two forks to shred the chicken right in the crockpot, mixing it with the juices for maximum flavor.
- While the chicken is shredding, warm your tortillas in a skillet or microwave for a few seconds.
- Load the shredded chicken into your tortillas and top with your favorite ingredients.
Notes
Spice it up with jalapeños or hot sauce. The shredded chicken keeps well in the fridge for up to four days and can be frozen for up to three months. Don't forget to warm your tortillas before filling them!