Crockpot Shredded Chicken Tacos
Make Crockpot Shredded Chicken Tacos with salsa, lime, and taco seasoning for an easy Taco Tuesday dinner recipe.
Servings: 6 servings
Equipment
- 2 forks
Ingredients
- 1 pound chicken breasts (boneless, skinless)
- 1 cup salsa
- ¼ cup white or yellow onion chopped
- 1 packet taco seasoning (1 oz.)
- Juice from ½ lime
- 12 taco shells
- additional toppings optional
Instructions
- Add the chicken, salsa, onion, taco seasoning, and lime juice to a medium or large slow cooker.1 pound chicken breasts, 1 cup salsa, ¼ cup white or yellow onion, 1 packet taco seasoning, Juice from ½ lime
- Stir until combined.
- Cover and cook on LOW for 3-4 hours or HIGH for 1½-2½ hours, until the chicken reaches 165°F and shreds easily.
- Shred the chicken with two forks.
- Serve the shredded chicken in taco shells with your favorite toppings.12 taco shells, additional toppings
Notes
🥡 STORAGE: Store leftover shredded chicken in an airtight container in the refrigerator for up to 4 days.
Keep taco shells separate for the best texture.
♨️ REHEATING: Reheat chicken in the microwave in 30-second intervals until heated through.
Warm the chicken in a skillet over medium heat with a splash of water if needed.
Reheat in the oven at 350°F in a covered baking dish until warmed through.
❄️ FREEZING: Freeze cooled shredded chicken in freezer-safe containers or bags for up to 3 months.
Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS: Shred the chicken directly in the crockpot so it absorbs the flavorful juices.
Use your favorite salsa to customize the flavor and spice level.
Warm taco shells before serving for the best texture.
Let the shredded chicken rest in the juices for a few minutes before serving.
🍳 ALTERNATE COOKING METHODS: Instant Pot: Cook on high pressure for 10-12 minutes, then quick-release before shredding.
Stovetop: Simmer ingredients covered in a skillet over medium-low heat until the chicken is cooked through and tender.
Oven: Bake covered at 375°F until the chicken is fully cooked and easy to shred.
♻️ LEFTOVERS: Use leftover shredded taco chicken for quesadillas, nachos, burrito bowls, or taco salads.
Add leftovers to soups, casseroles, or wraps for an easy second meal.
📝 NOTES: This recipe can easily be doubled or tripled for larger gatherings.
Use a full-size slow cooker when making larger batches.
Chicken thighs can be used to make extra-juicy shredded chicken tacos.
Nutrition
Serving: 2tacos | Calories: 227kcal | Carbohydrates: 22g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 921mg | Potassium: 457mg | Fiber: 4g | Sugar: 3g | Vitamin A: 782IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg
