These Shredded Chicken Tacos are packed with flavor and so easy to make! Mexican chicken cooked low and slow in the crockpot, it comes out super succulent and wonderfully seasoned, from all the spices. Utterly delicious!
Table of Contents
Slow Cooker Shredded Chicken
Warm tortillas loaded with the most wonderful Mexican chicken mix and topped with all your favorite fixings, like sour cream, guac and salsa – what’s not to love! Tender shredded chicken with tomato, corn, black beans and a host of taste bud tingliung seasonings, taco night is sorted. Oh yes, and it’s so easy, just
If you’re after other delicious Mexican inspired recipes, why not also try my Green Chile Chicken Enchiladas (Salsa Verde) or my Chicken Fajita Quesadillas Recipe!
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download nowWhy you’ll love these Shredded Chicken Tacos
- An easy taco recipe. Just get everything into the slow cooker and away we go, no chopping needed either!
- Foolproof shredded chicken. As it’s cooked low and slow, the chicken is super succulent, it melts in the mouth.
- Mexican chicken. All your faves are in here, black beas, corn, chile, tomatoes and all the seasoning! These tacos pack a flavor punch.
How to make these Shredded Chicken Tacos
- Load your Slow Cooker – Add your chicken breasts to the bottom of the pan, followed by the other ingredients.
- Cook – Cook on low for 6 hours.
- Shred the chicken – Remove the chicken and shred.
- Cook – Place the chicken back into the crock pot and cook for an additional 20-30 minutes to allow the chicken to absorb the juices.
- Serve with warm tortillas and your favorite toppings, enjoy!
Be sure to see the recipe card below for full ingredients & instructions!
What are the best tortillas for these tacos?
You can either go for corn or flour tortillas. I like flour tortillas, as they are pliable and they’re great warm.
You can have corn tortillas, they can crumbled somewhat when wrapping around the filling, but if you crave that toasted corn flavor go for it.
And of course you can use hard shell tacos or even rice. This Mexican chicken plays well with all kinds delivery carbs!
What are the best toppings for these Shredded Chicken Tacos?
Everyone has their fave toppings, from spicy to cooling – here are some of the most popular:
- Sour Cream
- Guacamole
- Avocado Crema
- Lettuce: Romaine or iceberg are both great.
- Pico de Gallo
- Salsa/Salsa Verde
- Cheese: Jack, cheddar, cotija, feta.
- Cilantro
- Jalapenos
- Hot Sauce
Can I make this ahead of time?
You can make the Mexican chicken ahead of time and store in a container. Keep it covered and refrigerate up to four days. To reheat, microwave in 30-second intervals until heated through.
To freeze, allow the chicken cool then store in a freezer-safe container. You can freeze for up to three months. To reheat, simply transfer to the refrigerator overnight or reheat from frozen in 30-second intervals until heated.
Don’t drain the chicken
The chicken can be very “wet” and you can drain the chicken before serving. We prefer to keep the liquid because it helps the chicken not dry out. The extra liquid also makes for amazing leftovers! If you think the chicken is good fresh out of the crock pot, the leftovers are even better!
More recipe notes and tips
- You could also use boneless chicken thighs.
- Once your tortillas are warmed, you can keep them 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.
- There are so many ways to enjoy this recipe! Add peppers and onions to make fajitas or simply serve over rice.
- 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.
Some Chicken Tacos We Love
Shredded Chicken Tacos – Crockpot Mexican Chicken
Ingredients
- 2 pounds of chicken breast
- 2 Tablespoons Olive Oil
- ¾ Cup Salsa mild, medium, etc – feel free to choose how spicy you want this to be
- 4 Tablespoons Brown Sugar
- 2 4 Ounce Cans Mild Green Chilies
- 2 10 Ounce Cans Diced Tomatoes drained
- 1 15 Ounce Can of Corn
- 1 15 Ounce Can of Black Beans rinsed and drained
- 1 7 Ounce Can of Chipotles Peppers in Adobo Sauce optional – this adds quite the kick!
- 1 Tablespoon Chili Powder
- 2 Teaspoons Salt
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Ground Cumin
- ½ Teaspoon Oregano
- ½ Teaspoon Paprike
- ½ Teaspoon Black Pepper
- ½ Teaspoon Chipotle Chili Powder
- 6 flour tortillas
- Garnishes such as shredded cheese, cilantro, and salsa
Instructions
- Place chicken breasts on the bottom of the crock pot and drizzle with olive oil, flip to coat
- Add all of remaining ingredients ( Salsa, Brown Sugar, Mild Green Chilies, Diced Tomatoes, Corn, Black Beans, Chili Powder, Salt, Garlic Powder, Onion Powder, Ground Cumin, Oregano, Paprika, Pepper, Ground Chipotle Chili Pepper, and Chipotles Chili Peppers – if using )
- 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 the chicken to a bowl or cutting board and shred
- Place the chicken back into the crock 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.
- Enjoy!
Notes
- The chicken can be very “wet” and you can drain the chicken before serving. We prefer to keep the liquid because it helps the chicken not dry out. The extra liquid also makes for amazing leftovers! If you think the chicken is good fresh out of the crock pot, the leftovers are even better!
- You could also use boneless chicken thighs.
- Once your tortillas are warmed, you can keep them 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.
- There are so many ways to enjoy this recipe! Add peppers and onions to make fajitas or simply serve over rice.
- 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.
Troy says
Thiss website was… how do I say it? Relevant!!
Finally I have found something which helped me. Many thanks!
Becky Hardin says
You are more than welcome, Troy! Happy to help out!
Jessica says
Could I make this recipe without salsa or canned green chillis? Hoping to make this tonight for my family without having to go to the grocery store
Becky Hardin says
It won’t be quite the same taste!
Carolanne Burkhardt says
Delicious and super simple!!! Definitely making this again.
Becky Hardin says
Thanks for sharing, Carolanne!
Rebecca says
I loved it over rice and topped with shredded cheese and sour cream. Delicious!
Becky Hardin says
Thanks for sharing, Rebecca!