Introduction

Remember those bustling weeknights when dinner felt like a mountain to climb? I sure do! And that’s exactly why I’m so thrilled to share this recipe with you today. It’s not just a meal; it’s a little bit of magic that transforms a busy evening into a cozy, delicious gathering. These Crockpot Shredded Chicken Tacos are so incredibly simple, you’ll wonder how you ever lived without them. In fact, they’re so quick to prep, you can toss everything in the slow cooker before you even head out the door!

Why You’ll Love This Recipe

Fast Prep: Seriously, it takes mere minutes to get this into the slow cooker.
Easy Cleanup: One pot wonders are my favorite!
Perfect for Gifting: Make a big batch and freeze portions for easy meals later, or even share with new parents or busy friends.
Crowd-Pleasing Perfection: Tacos are universally loved, and this shredded chicken is a hit with kids and adults alike.

Ingredients

Gathering your ingredients is half the fun! For these amazing tacos, you’ll need:

1.5 lbs boneless, skinless chicken breasts or thighs: You can use either! Thighs tend to be a bit more forgiving and can result in even more tender chicken, but breasts work beautifully too.
1 packet (1 oz) taco seasoning or 2 tablespoons homemade taco seasoning: Whichever you have on hand! If you’re making your own, it’s a fantastic way to control the salt and spice levels.
1 can (14.5 oz) diced tomatoes with green chilies, undrained: This is a secret weapon for flavor and moisture! No need to drain, we want all that goodness.
1/2 cup chicken broth: This adds another layer of savory depth and helps keep everything nice and juicy.
Juice of 1 lime: A little squeeze of fresh lime juice at the end brightens everything up and adds that essential taco zing.
12 small taco-sized tortillas: Corn or flour, whatever your heart desires!
Optional toppings: This is where you get to play! Think shredded lettuce, diced tomatoes, shredded cheese (cheddar, Monterey Jack, or a blend are great!), creamy avocado slices, a dollop of sour cream, your favorite salsa, and a sprinkle of fresh cilantro.

How to Make It

Alright, let’s get this party started! It’s so easy, you’ll be amazed.

Chicken in the Slow Cooker: Start by placing your chicken breasts or thighs right into your trusty slow cooker.
Seasoning Sprinkle: Generously sprinkle that taco seasoning all over the chicken. Get it nice and coated!
Add the Liquids: Now, pour in the entire can of undrained diced tomatoes with green chilies. Don’t forget the chicken broth!
Cook it Up: Cover your slow cooker and set it to cook. You can go with low for 4-6 hours or high for 2-3 hours. The chicken is ready when it’s super tender and cooked all the way through. I usually aim for the low setting if I have the time, as it really helps meld the flavors.
Shredding Time: Carefully remove the cooked chicken from the slow cooker and place it on a plate or cutting board. Grab two forks and have fun shredding it! It should pull apart like a dream.
Back to the Party: Return the beautifully shredded chicken to the slow cooker. Stir it all together with that delicious sauce until it’s perfectly combined.
A Touch of Brightness: Stir in the fresh lime juice. This step really wakes up all those taco flavors!
Warm Those Tortillas: While your chicken is finishing up, warm your tortillas according to the package directions. A quick warm-up on a skillet or a few seconds in the microwave does the trick.
Assemble and Enjoy!: Now for the best part! Spoon the warm, shredded chicken into your softened tortillas and let everyone go wild with their favorite toppings. Dinner is served!

Substitutions & Additions

Feeling creative? This recipe is wonderfully adaptable! Here are a few ideas:

For a Little Kick: If you like things spicier, add a can of diced jalapeños or a pinch of cayenne pepper to the slow cooker.
Onion Power: A diced yellow onion added in step 3 can bring another layer of savory sweetness.
Veggie Boost: Toss in some chopped bell peppers (any color!) when you add the chicken for added color and nutrients.
Sauce Swap: If you don’t have chicken broth, you can use water, but the broth adds so much more flavor!
Make it Queso-ific: Stir in a bit of shredded cheese at the very end, just before serving, for an extra cheesy chicken filling.

Tips for Success

Little tricks can make a big difference. Here’s what I’ve learned:

Don’t Overcook: While the slow cooker is forgiving, overcooking can make the chicken dry. Keep an eye on it, especially if you’re using breasts on high heat.
Prep Ahead: You can absolutely prep the slow cooker ingredients the night before and just pop it in the morning.
Shredding Tip: If you’re feeling lazy (I’ve been there!), you can shred the chicken right in the slow cooker using your immersion blender or a hand mixer on low speed. Just be careful not to over-process!
Seasoning is Key: Taste your shredded chicken mixture before serving. You might need a pinch more salt or a bit more lime juice to get it just right for your palate.

How to Store It

Leftovers are a good thing! Your delicious shredded chicken will keep beautifully.

In the Fridge: Let the shredded chicken cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
In the Freezer: For longer storage, freeze the cooled shredded chicken in freezer-safe bags or containers for up to 3 months. It’s perfect for those “I don’t want to cook tonight” nights. Simply thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

Q: Can I use frozen chicken?
A: Yes, you can! If using frozen chicken, you’ll want to add an extra hour or so to the cooking time, whether you’re cooking on low or high. Make sure it’s fully cooked through before shredding.

Q: What kind of tortillas are best?
A: It’s totally up to you! Flour tortillas are soft and pliable, while corn tortillas offer a more traditional taco flavor. We love them both!

Q: Can I make this ahead of time?
A: Absolutely! You can cook the chicken entirely, shred it, and store it in the fridge for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving.

Q: How much taco seasoning should I use if I make my own?
A: The packet is typically around 1 oz. If you’re making your own, start with about 2 tablespoons and adjust to your taste preference. You can always add more!

Easiest Crockpot Shredded Chicken Tacos

A weeknight dinner game changer! These Crockpot Shredded Chicken Tacos are incredibly simple to make, requiring minimal prep time and resulting in a crowd-pleasing meal perfect for busy evenings.

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Prep Time 5

Cook Time 4

Equipment

Slow Cooker
Plate or cutting board for shredding chicken
Forks for shredding chicken
Skillet optional, for warming tortillas
Microwave optional, for warming tortillas
Immersion blender optional, for shredding chicken
Hand mixer optional, for shredding chicken
Airtight container for storing leftovers
freezer-safe bags for freezing leftovers

Ingredients

Main ingredients

1.5 lbs boneless, skinless chicken breasts or thighs
1 packet taco seasoning or 2 tablespoons homemade taco seasoning
1 can diced tomatoes with green chilies undrained (14.5 oz)
0.5 cup chicken broth
1 lime juice of
12 small taco-sized tortillas corn or flour

Optional toppings

shredded lettuce
diced tomatoes
shredded cheese cheddar, Monterey Jack, or a blend
avocado slices creamy
sour cream a dollop
salsa your favorite
fresh cilantro a sprinkle

Instructions

Place your chicken breasts or thighs into your slow cooker.
1.5 lbs boneless, skinless chicken breasts or thighs
Generously sprinkle taco seasoning all over the chicken, ensuring it's well coated.
1.5 lbs boneless, skinless chicken breasts or thighs
Pour in the entire can of undrained diced tomatoes with green chilies and the chicken broth.
1.5 lbs boneless, skinless chicken breasts or thighs
Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
Carefully remove the cooked chicken from the slow cooker and place it on a plate or cutting board. Shred the chicken using two forks.
1.5 lbs boneless, skinless chicken breasts or thighs
Return the shredded chicken to the slow cooker and stir it with the sauce until perfectly combined.
1.5 lbs boneless, skinless chicken breasts or thighs
Stir in the fresh lime juice to brighten the flavors.
1.5 lbs boneless, skinless chicken breasts or thighs
While the chicken is finishing, warm your tortillas according to package directions.
1.5 lbs boneless, skinless chicken breasts or thighs
Spoon the warm shredded chicken into the tortillas and add your favorite toppings. Enjoy!
1.5 lbs boneless, skinless chicken breasts or thighs

Notes

This recipe is adaptable. For a spicier version, add diced jalapeños or cayenne pepper. A diced yellow onion or chopped bell peppers can be added for more flavor and nutrients. Water can be used instead of chicken broth, but broth adds more flavor. Stir in cheese at the end for a cheesy filling. Do not overcook the chicken to prevent dryness. Prep ingredients the night before for a faster morning. The chicken can be shredded directly in the slow cooker using an immersion blender or hand mixer on low speed. Taste and adjust seasoning before serving.