Slow Cooker Shredded Chicken Tacos (Printable)

Tender spiced chicken slow-cooked to perfection, ideal for stuffing into taco shells with your favorite garnishes.

# What you'll 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 - 1/2 tsp salt
05 - 1/2 tsp freshly ground black pepper
06 - 1 cup salsa (mild or spicy as desired)
07 - 1/4 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 - 1/2 cup sour cream
13 - 1 cup diced tomatoes
14 - 1/2 cup diced red onion
15 - 1 avocado, sliced
16 - 1/4 cup chopped fresh cilantro
17 - Lime wedges

# Directions:

01 - Place the chicken breasts or thighs in the bottom of the slow cooker.
02 - Sprinkle the taco seasoning, smoked paprika, salt, and pepper evenly over the chicken.
03 - Pour the salsa and chicken broth (or water) over the top. Squeeze in the juice of one lime.
04 - Cover and cook on high for 4 hours, or on low for 7 hours, until the chicken is tender and easily shreds.
05 - Remove the chicken from the slow cooker and shred thoroughly using two forks.
06 - Return the shredded chicken to the slow cooker and stir well to coat it in the sauce.
07 - Warm the taco shells according to package instructions.
08 - Fill each shell with the shredded chicken, then add lettuce, cheese, sour cream, tomatoes, red onion, avocado, cilantro, and a squeeze of lime as desired. Serve immediately.

# Expert Suggestions:

01 -
  • The chicken shreds so effortlessly that you will feel like a kitchen genius despite doing almost no work
  • Your house will smell incredible all day, which is basically free aromatherapy
02 -
  • The chicken needs to rest in the sauce after shredding to really soak up all those flavors
  • Your slow cooker runs hotter than mine, so check for tenderness a little early the first time
03 -
  • Use a slotted spoon to serve if you want less sauce, but keep that liquid for the most flavorful leftovers
  • Double the recipe and freeze half for an emergency dinner another week

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