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4.56
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Shredded Chicken Tacos Recipe (Crockpot Mexican Chicken)
Mexican chicken is cooked low and slow in the crockpot to make the most delicious filling for these Shredded Chicken Tacos!
Prep Time
10
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
10
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Servings:
6
people
Calories:
569
kcal
Author:
Becky Hardin
Equipment
Crockpot
Ingredients
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.
Instructions
Place chicken breasts in the bottom of the crock pot and drizzle with olive oil, flip to coat.
2 pounds boneless, skinless chicken breasts,
2 tablespoons olive oil
Add all remaining ingredients to the Crockpot.
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
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.
6 flour tortillas,
Optional Garnishes:
Video
Notes
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.
Storage:
Store shredded chicken taco filling in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Nutrition
Calories:
569
kcal
|
Carbohydrates:
67
g
|
Protein:
44
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.02
g
|
Cholesterol:
97
mg
|
Sodium:
1934
mg
|
Potassium:
1361
mg
|
Fiber:
13
g
|
Sugar:
17
g
|
Vitamin A:
1572
IU
|
Vitamin C:
22
mg
|
Calcium:
153
mg
|
Iron:
6
mg