Shredded Chicken Tacos Recipe (Crockpot Mexican Chicken)

Name: Shredded Chicken Tacos Recipe (Crockpot Mexican Chicken)
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 people
Ingredients: 2 pounds boneless, skinless chicken breasts; 2 tablespoons olive oil; ¾ cup salsa; 4 tablespoons brown sugar; 8 ounces mild green chilies; 20 ounces diced tomatoes; 15 ounces corn; 15 ounces black beans; 7 ounces chipotle peppers in adobo sauce; 1 tablespoon chili powder; 2 teaspoons kosher salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon ground cumin; ½ teaspoon dried oregano; ½ teaspoon ground paprika; ½ teaspoon ground black pepper; ½ teaspoon chipotle chili powder; 6 flour tortillas; Optional Garnishes:

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Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings
6 people
Calories
569 kcal
Course
Main Course
Cuisine
Mexican

Shredded Chicken Tacos Recipe (Crockpot Mexican Chicken)

Nevaeh Jackson

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Mexican chicken is cooked low and slow in the crockpot to make the most delicious filling for these Shredded Chicken Tacos!

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Ingredients

Servings

2 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
¾ cup salsa use your favorite salsa
4 tablespoons brown sugar
8 ounces mild green chilies
20 ounces diced tomatoes drained
15 ounces corn 1 can
15 ounces black beans 1 can, rinsed and drained
7 ounces chipotle peppers in adobo sauce 1 can (optional)
1 tablespoon chili powder
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon ground paprika
½ teaspoon ground black pepper
½ teaspoon chipotle chili powder
6 flour tortillas
Optional Garnishes: cheese, cilantro, salsa, etc.

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Instructions

Place chicken breasts in the bottom of the crock pot and drizzle with olive oil, flip to coat.
Add all remaining ingredients to the Crockpot.
Cook on low for 6 hours, until chicken is tender enough to shred easily. If you’re in a time crunch, cook the chicken on high for 2-3 hours.
Remove chicken and shred.
Place the shredded chicken back into the pot and cook for an additional 20-30 minutes to allow the chicken to absorb the juices.
Place the shredded chicken into a warmed flour tortilla and garnish as desired.

Notes

Storage: Store shredded chicken taco filling in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Store shredded chicken taco filling in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
You could also use boneless chicken thighs instead of breasts.
Keep tortillas warm by stacking on a plate and covering with a slightly dampened paper towel or kitchen towel.
If using corn tortillas, try toasting them on an open flame for wonderful char lines.
You can make the chicken ahead of time and just reheat when ready to serve.
For a low carb option, opt for butter leaf lettuce instead of tortillas.

Nutrition Information

Show Details

Calories 569kcal (28%) Carbohydrates 67g (22%) Protein 44g (88%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 0.02g Cholesterol 97mg (32%) Sodium 1934mg (81%) Potassium 1361mg (39%) Fiber 13g (52%) Sugar 17g (34%) Vitamin A 1572IU (31%) Vitamin C 22mg (24%) Calcium 153mg (15%) Iron 6mg (33%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 569 kcal

% Daily Value*

Calories	569kcal	28%
Carbohydrates	67g	22%
Protein	44g	88%
Fat	14g	22%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	6g	30%
Trans Fat	0.02g	1%
Cholesterol	97mg	32%
Sodium	1934mg	81%
Potassium	1361mg	29%
Fiber	13g	52%
Sugar	17g	34%
Vitamin A	1572IU	31%
Vitamin C	22mg	24%
Calcium	153mg	15%
Iron	6mg	33%