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Tender Slow Cooker Shredded Chicken Tacos

Easy Tender Slow Cooker Shredded Chicken Tacos You’ll Love

Tender Slow Cooker Shredded Chicken Tacos are effortless to make, packed with juicy flavor, and perfect for any weeknight meal.
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Prep Time 15 minutes
Cook Time 6 hours
Simmering Time 15 minutes
Total Time 6 hours 30 minutes
Servings: 6 tacos
Course: Main Course
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Base
  • 1.5 pounds boneless, skinless chicken breasts Choose fresh or thawed for tender, shreddable meat.
  • 1 cup chicken broth Adds moisture and enhances flavor.
  • 3 cloves garlic Minced for depth of flavor.
  • 2 tablespoons chili powder Key spice for taco flavor.
  • 1 teaspoon ground cumin Adds earthy notes.
  • 1 teaspoon paprika Use smoked or sweet.
  • 1 teaspoon onion powder Boosts savory complexity.
  • to taste salt and pepper Adjust to taste.
For Serving and Toppings
  • 8 pieces corn or flour tortillas Warm and soft for wrapping.
  • 1 cup fresh cilantro A bright garnish.
  • 1 cup diced onion Adds a crisp texture.
  • 1 cup sliced avocado or guacamole For creamy richness.
  • 2 pieces lime wedges For citrus brightness.
  • 1 cup shredded cheese Optional, your choice.
  • 1 cup sour cream or Greek yogurt Cooling dollop for spices.
Optional Extras
  • 1 cup salsa or pico de gallo For extra flavor.
  • to taste jalapeños For a spicy kick.

Equipment

  • Slow Cooker

Method
 

Instructions
  1. Place 1½ pounds of boneless, skinless chicken breasts in a single layer in your slow cooker.
  2. Sprinkle chili powder, ground cumin, paprika, onion powder, salt, and pepper evenly over the chicken.
  3. Pour chicken broth into the cooker, covering the breast base halfway.
  4. Close the lid and set your slow cooker on low for 6 hours (or high for 3–4 hours).
  5. Remove the lid and use two forks to shred the chicken directly in the slow cooker.
  6. Let the shredded chicken return to heat for another 10–15 minutes on the warm setting.
  7. Heat tortillas in a dry skillet or wrapped in foil at 350°F for 5 minutes.
  8. Spoon generous portions of hot, shredded chicken into each tortilla and top with onion, cilantro, avocado, and lime juice.
  9. Add a dollop of sour cream or Greek yogurt, sprinkle shredded cheese, and finish with extra cilantro and a lime wedge.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 10mgCalcium: 10mgIron: 5mg

Notes

Use boneless, skinless chicken breasts or thighs for best results. Evenly coat the chicken with spices for optimum flavor.

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