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These crockpot shredded chicken tacos are perfect for busy weeknights. Requires minimal effort, minimal ingredients, and are insanely delicious!
I love serving them with lime, hot sauce, and guacamole!
If you love easy chicken recipes, then this is the recipe for you! It’s loaded with flavor and you can make tacos, burritos, quesadillas, or salads with this juicy shredded chicken. For more of my favorite crockpot chicken recipes, check out this slow cooker buffalo chicken dip and slow cooker bbq chicken.
INGREDIENT NOTES
- Chicken – I used 2 lbs of chicken breasts but feel free to use chicken tenderloins or boneless chicken thighs. Just make sure to discard any excess fat.
- Spices – I used a combination of garlic powder, onion powder, cumin, adobo, and tomato bouillon with chicken flavor. Feel free to include your favorite spices!
- Onions – You’ll need one large onion for this recipe. Vidalia, white, or yellow onions work.
- Peppers – Green, red, or yellow bell peppers work. Although I prefer red because they are the sweetest.
- Chicken Broth – I highly recommend using low-sodium chicken broth otherwise your chicken tacos may turn out too salty.
TOP TIPS FOR THE PERFECT CHICKEN TACOS
- Whether you use corn or flow tortillas, make sure to warm them up right before assembling the tacos.
- Press the “warm” function on your crockpot and the shredded chicken will remain warm for a few hours. This is incredibly convenient if entertaining or having a taco night party.
- To prevent the tortillas from becoming soggy, I recommend using tongs to serve the saucy shredded chicken and giving it a gentle shake to remove any excess liquid.
- Check for seasoning right before serving and add more salt and pepper if needed.
HOW LONG DO I COOK IT FOR?
Cook the chicken for 6-8 hours on low or 2-4 hours on high.
TOPPINGS
Feel free to serve these shredded chicken tacos with the following toppings:
- Sour Cream
- Lime
- Fresh Cilantro
- Spanish Rice
- Raw Onions
- Avocado Crema
STORAGE
If you have any leftovers, allow them to cool completely then transfer to an air-tight container and refrigerate for up to 3-4 days. Reheat on the stovetop or microwave until heated through.
Tried these crockpot shredded chicken tacos? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Crockpot Shredded Chicken Tacos
Equipment
- Crockpot
Ingredients
- 2 lbs chicken breasts , discard any excess fat
- 1 tablespoon olive oil
- 2 red bell peppers , sliced
- 1 large onion, thinly sliced
- 1 & ½ teaspoon garlic powder
- 1 & ½ teaspoon onion powder
- 2 cubes tomato bouillon with chicken flavor
- ½ teaspoon adobo all-purpose seasoning
- ½ teaspoon cumin
- 15 ounce can low sodium chicken broth
- salt and pepper to taste
- warm tortillas
- guacamole
Instructions
- Place a large skillet over medium heat. Add the olive oil; once hot, add the peppers, onion, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, and pepper. Stir to combine.
- Cook until the vegetables are softened, stirring occasionally, about 5-6 minutes. Take off the heat.
- Spray an 8-quart slow cooker with cooking spray. Place the chicken into the bottom of the pot.
- Crumble the bouillon and sprinkle it over the chicken. Sprinkle the remaining garlic powder and onion powder on top. Add the adobo and cumin.
- Pour the chicken broth around the chicken, then add the peppers and onions.
- Place the lid on and cook for 6-8 hours on low or 2-4 hours on high.
- Shred the chicken in the pot using two forks or an electric mixer and mix everything together. If using an electric mixer, be careful not to overmix otherwise the chicken will resemble canned tuna fish.
- Serve with warm tortillas, limes, and guacamole, if desired.
Notes
- Whether you use corn or flow tortillas, make sure to warm them up right before assembling the tacos.
- Press the “warm” function on your crockpot and the shredded chicken will remain warm for a few hours. This is incredibly convenient if entertaining or having a taco night party.
- To prevent the tortillas from becoming soggy, I recommend using tongs to serve the saucy shredded chicken and giving it a gentle shake to remove any excess liquid.
- Check for seasoning right before serving and add more salt and pepper if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
