Slow Cooker Shredded Chicken Tacos
There’s nothing basic about the flavor of these easy Slow Cooker Shredded Chicken Tacos! With hints of lime, honey, and cilantro, the chicken turns out simply amazing every time.
I’ve always loved tacos of practically any kind, but it took me a while to find a shredded chicken taco worthy of repeating for taco night – or any night! This is certainly THE one! This juicy, flavorful chicken makes the best chicken tacos.
What’s To Love About This Recipe
- This tasty shredded chicken is a fun meal option for a build-your-own taco bar or to serve when you’re entertaining. Because it is so easy to make, you can focus on all the other details of the meal!
- With a large slow cooker, you can easily make a double or triple batch of chicken and have plenty to serve or lots of leftovers to save in the fridge or freezer.
- Shredded chicken is so versatile! You can serve this delicious option in traditional taco shells, on bowls or salads, in wraps, or even to top off nachos.
- This recipe is also a great choice to make ahead as you meal prep. You won’t get bored with the same meal since you can use the chicken in a variety of ways throughout the week.
Ingredients Needed
- Chicken – I used 3 pounds of boneless skinless chicken breasts for this recipe which made plenty of meat for several meals. Chicken breasts are the best option for achieving light, shredded meat.
- Chicken broth – Cooking the chicken breasts in broth keeps them from drying out in the slow cooker and infuses flavor. Choose any type of chicken broth – regular, bone broth, or reduced sodium.
- Limes – You will need the juice from 2 limes – freshly squeezed is always going to bring the most powerful bite!
- Soy sauce – Adding a little soy sauce to the mix gives the chicken a more complex, salted taste.
- Honey – Honey paired with lime and other seasonings creates a unique, rich element to typical shredded chicken.
- Cilantro – Dried cilantro brings a hint of herbal flavor.
- Garlic powder – A bit of garlic powder rounds out the seasoning blend for this recipe.
How To Make Shredded Chicken For Tacos In The Slow Cooker
Once you have your ingredients out, you’re just a few steps away from your simmering main meal. Seriously!
- Add all ingredients to the slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken with two forks in a large bowl and return it to the slow cooker. Or, to make it even easier, use a stand mixer with a paddle attachment and turn it on low to shred. (If the chicken does not shred easily, it has not cooked long enough.)
- Serve with toppings on taco shells, tortillas, or as desired.
What To Serve With Shredded Chicken Tacos
Is it really taco night without all the “fixins?” You have to have an array of toppings, and the good news is: just about anything will be delicious with slow cooker chicken tacos!
Besides the taco shells or soft tortillas, include some shredded cheese or cotija cheese, fresh chopped cilantro, diced red or green onion, and some fresh salsa. You can also add classic chopped tomatoes, lettuce, and even some sour cream! These tacos are very customizable to what you have on hand.
If you want to include some extra sides, try mixing up a bowl of Black Bean and Corn Salsa. Make some white or brown rice and add chips and guac to make it a fiesta!
Storing and Reheating
Store leftover shredded chicken in the fridge (up to 3 days) or freeze (up to 3 months) in individual portions to easily reheat just what you need. Reheat in the microwave and reassemble tacos or use in rice bowls or other dishes.
You can also make this a freezer meal by simply adding all ingredients to a gallon-sized freezer bag. Freeze for up to 3 months, thaw before cooking, and add all ingredients to the slow cooker to cook as directed.
Slow Cooker Shredded Chicken Tacos
Equipment
- Slow Cooker
Ingredients
- 3 pounds boneless skinless chicken breasts
- 1 1/2 cup chicken broth
- 2 limes juiced
- 3 tablespoons soy sauce
- 1 1/2 tablespoons honey
- 1 1/2 teaspoons dried cilantro
- 1 1/2 teaspoons garlic powder
Instructions
- Add all ingredients to slow cooker
- Cover and cook on low for 6-8 hours or high for 3-4 hours
- Shred chicken with two forks, or with a paddle attachment on a stand mixer, and return it to the slow cooker
- Serve on taco shells with toppings or as desired
Notes
- Store leftover chicken in the fridge or freezer. Reheat in the microwave and assemble tacos as desired.
- Top with shredded cheese, lettuce, chopped tomato, salsa, or fresh chopped cilantro.
- Ensure chicken has reached an internal temperature of 165 ℉ before shredding.
Nutrition
Shredded Chicken Taco FAQs
- How long does it take to cook chicken in the slow cooker? This recipe is designed to be cooked within 6-8 hours on low (the preferred setting). However, you can test the chicken with a meat thermometer to ensure it has reached 165 ℉. Additionally, if the chicken breasts do not shred easily, they have not cooked long enough.
- Can you overcook chicken in the slow cooker? It is possible to overcook chicken in the slow cooker if it is left on a heat setting much longer than the recommended time. However, because we are cooking it in broth, it is less likely to overcook and dry out.
- Can frozen chicken be used in the slow cooker? It is best to always use thawed meat before cooking it in the slow cooker.
- Which type of chicken cut is the best for shredded chicken? Boneless skinless breasts are best for this shredded chicken recipe. If you use tenderloins, they will cook faster and can sometimes be a little bit tougher. Boneless skinless thighs would also cook well in the slow cooker, but the flavor may be overpowering for lighter tacos.
is a serving 1/2 cup or what?, thank you for your reply
Can’t wait to try these. Where did you get those shells? I’m thinking that just changing up the shells might give Taco Tuesday a new twist. Thx!
Hi Judy! They are called Fiesta Flats and Amy got them at Target! They are a fun change from the typical taco shell!