Crockpot Shredded Chicken Tacos
Simple slow cooker shredded chicken tacos made with chicken, taco seasoning, salsa, lime, and tortillas.
Ingredients
- 1 1/2 to 2 pounds boneless skinless chicken thighs or breasts
- 1 packet taco seasoning about 1 ounce, or 2 tablespoons homemade taco seasoning
- 1 jar salsa 16 ounces, medium or mild, or 1 can Rotel plus 1/2 cup chicken broth
- Juice of 1/2 lime optional but recommended
- Fresh cilantro optional
- Flour or corn tortillas for serving
- Toppings of choice such as shredded cheese, sour cream, lettuce, pico de gallo, avocado, jalapeños, and hot sauce
Instructions
- Place chicken in the bottom of the slow cooker in as close to a single layer as possible.
- Sprinkle taco seasoning evenly over the chicken.
- Pour salsa, or Rotel plus broth, over the chicken until mostly coated.
- Cook on Low for 4 to 6 hours, until chicken pulls apart easily with a fork. Check breasts closer to 4 hours and thighs closer to 5 to 6 hours.
- Shred the chicken directly in the slow cooker with two forks.
- Replace the lid and let the shredded chicken rest in the sauce for 10 minutes so it absorbs the liquid.
- Squeeze lime juice over the chicken, stir, taste, and adjust seasoning if needed. Stir in cilantro if using.
- Serve in warm tortillas with your favorite toppings.
Notes
Store leftover shredded chicken with the juices so it stays moist. Reheat gently with a splash of chicken broth if needed. The chicken freezes well with the sauce for up to 3 months. For meal prep, add the chicken, seasoning, and salsa to the slow cooker insert the night before, refrigerate, then cook the next day.
