Slow Cooker Shredded Chicken Tacos (Printable View)

Tender, spice-infused chicken perfect for filling soft or crispy shells with fresh garnishes

# What You 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 - Arrange the chicken breasts or thighs in an even layer at the bottom of the slow cooker insert.
02 - Sprinkle the taco seasoning, smoked paprika, salt, and black pepper evenly over the chicken pieces.
03 - Pour the salsa and chicken broth (or water) over the seasoned chicken. Squeeze fresh lime juice directly into the cooker.
04 - Cover with the lid and cook on high setting for 4 hours or low setting for 7 hours, until the chicken reaches internal temperature of 165°F and shreds easily.
05 - Transfer the cooked chicken to a clean cutting board or large bowl. Using two forks, pull the meat apart into shredded pieces.
06 - Return the shredded chicken to the slow cooker and stir thoroughly to ensure all pieces are well-coated in the cooking juices.
07 - Heat the taco shells according to package directions—either in a dry skillet for corn tortillas or oven for crispy shells.
08 - Fill each warmed shell with a generous portion of shredded chicken. Top with lettuce, cheese, sour cream, tomatoes, red onion, avocado slices, cilantro, and a squeeze of fresh lime. Serve immediately.

# Expert Advice:

01 -
  • The chicken practically shreds itself after hours of simmering in that spiced salsa mixture
  • You can throw everything in the cooker before work and come home to dinner practically done
  • The leftovers somehow taste even better the next day tucked into breakfast burritos
02 -
  • Cooking on low really does make a difference in texture if you have the extra time
  • Letting the chicken soak in the juices for 15 minutes after shredding makes it incredibly flavorful
  • Corn tortillas need to be warmed properly or they will crack and spill everywhere
03 -
  • Spray your slow cooker insert with cooking spray for effortless cleanup later
  • Use an instant-read thermometer to check that chicken reaches 165°F internally
  • Double the recipe because this disappears faster than you expect

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