Crockpot Shredded Chicken Tacos
Crockpot Shredded Chicken Tacos are a simple and delicious meal option for busy nights, featuring tender shredded chicken in flavorful spices.
Ingredients
Main Ingredients
- 3 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1 tsp chili powder (optional for heat)
- to taste salt and pepper
- 1 can diced tomatoes (with juice)
- 1 can black beans (drained and rinsed)
- 1 cup chicken broth
- 1/2 cup chopped onion
- 2 cloves minced garlic
Instructions
Preparation and Cooking
- Place 3 lbs of boneless, skinless chicken breasts at the bottom of your slow cooker.
- Drizzle 1 tbsp of olive oil over the chicken.
- Sprinkle 1 packet of taco seasoning (or 2 tbsp homemade), 1 tsp chili powder, and salt and pepper to taste.
- Add 1 can of diced tomatoes (with juice), 1 can of black beans (drained and rinsed), 1 cup of chicken broth, 1/2 cup of chopped onion, and 2 cloves of minced garlic.
- Stir gently to combine.
- Cook on low for 6-8 hours or high for 3-4 hours.
Shredding and Mixing
- Once the chicken is cooked through, remove it from the slow cooker.
- Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the slow cooker and mix it well with the sauce.
Serving
- Warm your favorite tortillas and fill them with the shredded chicken.
- Add toppings like shredded lettuce, cheese, salsa, and sour cream.
- Enjoy your delicious Crockpot Shredded Chicken Tacos!
Notes
Store leftover tacos in the fridge for up to 4 days. For longer storage, freeze for up to 3 months. Reheat using an air fryer or oven to keep tortillas crispy.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 8gSugar: 2g
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