Slow Cooker Shredded Chicken Tacos (Printable Version)

Tender Mexican-spiced chicken slow-cooked to perfection, ready to pile into 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 taco seasoning (1 oz)
03 - 1 tsp smoked paprika
04 - ½ tsp salt
05 - ½ tsp freshly ground black pepper
06 - 1 cup salsa
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 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 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 Insights:

01 -
  • The chicken stays impossibly juicy without any fussing or checking
  • Everyone builds their own tacos exactly how they like them
  • Makes enough for dinner tonight plus lunch tomorrow
02 -
  • The chicken needs to rest in the sauce after shredding to really absorb all those flavors
  • Do not skip the lime juice because it cuts through the richness and wakes everything up
03 -
  • Make a double batch and freeze half for the next time you need an emergency dinner
  • Use the leftover chicken for nachos quesadillas or salad toppings the next day

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