Slow Cooker Shredded Chicken Tacos (Printer-Friendly)

Tender, seasoned shredded chicken perfect for filling taco shells with all your favorite toppings.

# 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 - 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

# How to Make It:

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

# Expert Advice:

01 -
  • Set it and forget it means you can actually relax while dinner cooks itself
  • The chicken gets so tender it practically falls apart without any effort from you
  • Leftovers make incredible lunches the next day, if they last that long
02 -
  • Cheaper cuts of chicken actually work better here because the long cooking time breaks down connective tissue
  • Do not lift the lid during cooking unless you absolutely have to
  • The chicken will continue soaking up flavor as it sits in the sauce
03 -
  • Squeeze fresh lime over the whole platter right before serving for a restaurant quality touch
  • Warm your tortillas directly over a gas flame for those authentic charred spots

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