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Crockpot Shredded Chicken Tacos (Easy Dump-and-Go Recipe)

Crockpot Shredded Chicken Tacos

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Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 6 hours
15 minutes
Total Time: 6 hours 20 minutes
Servings: 4 Servings

Description

These Crockpot Shredded Chicken Tacos are the easiest dump-and-go dinner! Chicken breasts slow cook in Rotel, broth, and taco spices until fall-apart tender, then get piled into warm tortillas with all your favorite toppings. Just 5 minutes of prep!

Ingredients 

  • 1 pound boneless, skinless chicken breasts
  • 1/2 cup chicken broth
  • 15 ounces Rotel, diced tomatoes and green chilies, undrained
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 8 small flour tortillas
  • Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, avocado slices, chopped cilantro

Instructions

  • Place the chicken breasts in the slow cooker. Pour in the chicken broth and the undrained can of Rotel. Sprinkle the chili powder, cumin, garlic powder, paprika, salt, and pepper over the top and stir gently to coat.
  • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken reaches 165°F and shreds easily with a fork.
  • Transfer the chicken to a cutting board and shred with two forks (or shred directly in the pot with a hand mixer on low). Return the shredded chicken to the slow cooker and stir it into the juices.
  • Cover and let the chicken rest on WARM for 15–20 minutes to absorb the cooking liquid. If it looks too saucy, leave the lid off for the last few minutes.
  • Warm the tortillas. Fill each one with shredded chicken using a slotted spoon, add your favorite toppings, and serve immediately.

Equipment

  • 6-quart slow cooker (crockpot)
  • Two forks (or hand mixer for shredding)

Notes

  • Chicken thighs can be swapped 1:1 with the same cook time — they're extra juicy and nearly impossible to overcook.
  • For milder tacos, use mild Rotel or reduce the chili powder by half.
  • Filling keeps in the fridge for 3–4 days and freezes for up to 3 months.
  • Use a slotted spoon when filling tortillas to keep them from getting soggy.

Nutrition

Serving: 1ServingCalories: 411kcalCarbohydrates: 36gProtein: 28gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 67mgSodium: 1250mgPotassium: 748mgFiber: 4gSugar: 5gVitamin A: 764IUVitamin C: 12mgCalcium: 144mgIron: 6mg