Description
A super easy, flavor-packed slow cooker recipe for tender, juicy shredded chicken perfect for tacos, with minimal prep and versatile toppings.
Ingredients
1.5 lbs chicken breasts or thighs (boneless, skinless)
1 packet taco seasoning (or homemade)
1/2 cup chicken broth
1 can (4 oz) diced green chilies (optional, for extra flavor)
1 tbsp lime juice (freshly squeezed)
Taco shells or tortillas
Toppings: shredded cheese, lettuce, salsa, sour cream, avocado, cilantro, etc.
Instructions
- Place chicken in the bottom of the crockpot.
- Sprinkle taco seasoning evenly over the chicken.
- Pour in chicken broth and add diced green chilies if using.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken shreds easily with a fork.
- Remove chicken and shred with two forks.
- Return shredded chicken to crockpot and stir into the juices.
- Warm taco shells or tortillas.
- Fill shells with shredded chicken and add desired toppings.
Notes
Can use chicken thighs for richer flavor or turkey breast for a leaner option.
Add black beans or corn during cooking for extra texture and nutrients.
For spicier tacos, add jalapeños or hot sauce.
Mix chipotle powder with taco seasoning for a smoky twist.
Leftovers store up to 4 days in fridge, or freeze for up to 3 months.
Reheat with a splash of chicken broth to keep moist.
Frozen chicken can be used but will require longer cooking time.
Homemade taco seasoning can substitute store-bought.
Instant Pot option: pressure cook for 15 minutes with natural release.
- Prep Time: 5 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Main Dish
- Method: Slow Cooker (Crockpot)
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: Approx. 300-350 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
