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–+ servings
Three soft tacos filled with saucy Crockpot Shredded Chicken Tacos, topped with cheese, salsa, and sour cream.

Crockpot Shredded Chicken Tacos

This recipe makes tender shredded chicken for tacos using a slow cooker.
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Prep Time 10 minutes
Cook Time 4 hours
High Cook Time 3 hours
Total Time 7 hours 10 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup salsa
  • 1 cup canned diced tomatoes with chilies drained or 1 can Rotel, 10 ounces
  • 1 ounce taco seasoning or 2 Tablespoons homemade taco seasoning
  • 1/2 onion diced

Equipment

  • Slow cooker

Method
 

  1. Combine salsa, canned tomatoes, and taco seasoning.
  2. Place onions and chicken in the slow cooker and top with the tomato mixture.
  3. Cook on low for 7 to 8 hours or on high for 3 to 4 hours.
  4. Remove chicken from the slow cooker and shred it. Return the shredded chicken to the slow cooker and stir in the juices.
  5. Serve in taco shells, on salads, pizzas, or in bowls over rice.

Notes

If you prefer, you can skip the canned tomatoes and add 1 1/2 cups salsa. Nutritional information does not include taco shell or toppings.

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