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
