Crockpot Shredded Chicken Tacos

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! It’s loaded with flavor and you can make tacos, burritos, quesadillas, or salads with this juicy shredded chicken.


– chicken breasts – olive oil – red bell peppers – onion – garlic powder – onion powder – tomato bouillon with chicken flavor – adobo all-purpose seasoning

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.

Tips and Recipe Variations

- Warm up the tortillas right before assembling the tacos. - Press the “warm” function on your crockpot and the shredded chicken will remain warm for a few hours.



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