Crockpot Shredded Chicken Tacos
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
6 Servings
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Calories
197 kcal
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Course
Main Course, Dinner
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Cuisine
American
Crockpot Shredded Chicken Tacos
Description
"Crockpot Shredded Chicken Tacos" uses boneless skinless chicken breasts cooked in a slow cooker with canned mild tomatoes containing green chiles, diced onions, and seasonings including oregano, cumin, garlic powder, cayenne pepper, black pepper, and salt. The layered ingredients are cooked on low for 6-8 hours or high for 3-4 hours until the chicken is tender enough to shred easily.
Once cooked, the chicken is shredded using forks and returned to the slow cooker with some of the cooking liquid to keep it moist and flavorful. A squeeze of fresh lime juice brightens the dish before serving. The seasoned, shredded meat can be served with warm flour or corn tortillas and garnished with toppings such as diced tomato, avocado, cheese, or sour cream.
Variations include substituting different types of canned tomatoes, using bottled taco seasoning instead of separate spices, and heating tortillas in a pan or oven for better texture. The recipe highlights checking chicken temperature for safety and shredding texture.
This method offers a hands-off approach to tender, flavorful chicken tacos suitable for family meals or gatherings with customizable toppings.
Ingredients
- 14 ounce tomatoes with green chiles canned, mild
- 2 Pounds chicken breast boneless skinless, about 4 pieces
- ½ onion diced
- 1 Tablespoon oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 1 teaspoons salt
- 1 lime About 2 tablespoons lime juice
Instructions
- Spray the bottom of the slow cooker with pan spray. Pour half of the tomatoes into the bottom of the slow cooker.
- Add the chicken breast to the slow cooker on top of the tomatoes in a row. Next add the other half of the tomatoes to the chicken. Add the onions on top of the tomatoes. Mix together the seasonings- oregano, cumin, garlic, cayenne pepper, black pepper, and salt, then sprinkle on top of the tomatoes.
- Cook the chicken in the slow cooker for 6-8 hours on low or 3-4 hours on high. The chicken will be fall-apart tender.
- Pull the chicken out of the slow cooker into another bowl. Shred the chicken with two forks turned backward in the slow cooker by using the forks to pull the chicken apart. Remove about a cup of liquid from the slow cooker. Place the shredded chicken back in the slow cooker and stir to soak up the remaining liquid.
- Squeeze the lime over the chicken. Serve over warm flour or corn tortillas with diced tomato, avocado, cheese, a drizzle of sour cream, or chopped cilantro!
Notes
- If mild tomatoes with green chiles are unavailable, mix regular diced tomatoes with a small can of mild green chiles instead.
- Fire-roasted tomatoes can add more smoky flavor and spiciness to the dish.
- Green chiles come in mild, medium, and hot varieties; adjust heat level to taste.
- Using 2 1/2 tablespoons of pre-mixed taco seasoning is a substitute for the listed spices.
- Warm tortillas by browning them in a hot pan or heating hard taco shells in the oven for enhanced texture.
- Cooking times may vary by slow cooker; ensure chicken reaches 165°F and shreds easily to confirm doneness.
- Nutrition estimates exclude taco shells and optional toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 33g | 66% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 663mg | 28% |
| Potassium | 741mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 12mg | 13% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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