Slow Cooker Shredded Chicken

Tender, flavorful shredded chicken cooked in a slow cooker and served in warm tortillas with your favorite toppings—perfect for an easy and satisfying family meal.

This recipe has been a favorite for quick weeknight dinners and gatherings where everyone enjoys customizing their own tacos.

Ingredients

• Chicken: 1.5 lbs (700 g) boneless, skinless chicken breasts or thighs
• Sauce & Seasonings: 1 cup (240 ml) tomato salsa (mild or medium as preferred), 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper
• Tacos: 12 small corn or flour tortillas warmed
• Optional Toppings: 1 cup (100 g) shredded lettuce, 1 cup (100 g) shredded cheese (cheddar, Monterey Jack or Mexican blend), ½ cup (120 ml) sour cream, 1 avocado sliced, ½ cup (80 g) diced tomatoes, ¼ cup (15 g) chopped fresh cilantro, Lime wedges for serving

Instructions

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Step 1:

Place the chicken breasts or thighs in the bottom of the slow cooker.

Step 2:

In a bowl, mix together the salsa, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.

Step 3:

Pour the sauce mixture over the chicken, ensuring all pieces are well-coated.

Step 4:

Cover and cook on low for 6 hours or on high for 4 hours, until the chicken is tender and easily shredded.

Step 5:

Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the cooker, stirring to combine with the sauce.

Step 6:

Warm the tortillas. Fill each with a generous portion of shredded chicken and your choice of toppings.

Step 7:

Serve immediately with lime wedges on the side.

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

Check price on Amazon

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

Check price on Amazon

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This meal always brings my family together around the table with smiles and full plates.

Notes

For a spicier version use hot salsa or add ½ teaspoon cayenne pepper. Leftover chicken can be used in burrito bowls salads or quesadillas. For a lighter option use Greek yogurt instead of sour cream. Pair with a light lager or classic margarita.

Required Tools

Slow cooker Mixing bowl Forks (for shredding) Knife and cutting board

Allergen Information

Contains Milk (if using cheese or sour cream) Wheat (if using flour tortillas). For gluten-free use corn tortillas and double-check labels on all packaged ingredients.

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Slow cook soups, stews, roasts, and casseroles effortlessly for comforting meals with rich, developed flavors.

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This slow cooker shredded chicken taco recipe delivers convenience and flavor in every bite.

Questions & Answers

→ How long should the chicken cook in the slow cooker?

Cook on low for 6 hours or on high for 4 hours until the chicken is tender enough to shred easily.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and remain juicy after slow cooking.

→ What kind of tortillas work best for serving?

Warm small corn or flour tortillas provide a perfect base to hold the shredded chicken and toppings.

→ How can I add extra heat to the dish?

Incorporate hot salsa or add ½ teaspoon of cayenne pepper to the sauce mixture before cooking.

→ What are good alternative toppings to pair with the chicken?

Try shredded lettuce, cheese blends, sliced avocado, diced tomatoes, and fresh cilantro for balanced flavors and textures.

→ Is this dish suitable for gluten-free diets?

Yes, use corn tortillas and check all ingredient labels to ensure gluten-free compliance.