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Crockpot Chicken Tacos

Crockpot chicken tacos made by simmering seasoned chicken breasts low and slow until fall-apart tender, then shredding in the flavorful cooking juices. Fill warm flour tortillas with melty shredded cheddar and fresh toppings for an easy taco night.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 2 lb chicken breast
  • 1 taco seasoning packet
  • 1 cup chicken broth
  • 8 small flour tortillas
  • 2 cup shredded cheddar cheese
  • 1 shredded lettuce
  • 1 diced tomatoes
  • 1 sour cream

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Place the chicken breasts in the slow cooker and sprinkle with taco seasoning in an even layer.
  2. Pour the chicken broth over the top so the chicken is partially submerged.
  3. Cover and cook on low for 6 hours until the chicken shreds easily.
  4. Remove the lid and shred the chicken directly in the slow cooker, then stir to coat thoroughly in the seasoned juices.
Warm and fill the tortillas
  1. Warm the tortillas slightly until pliable.
  2. Fill each tortilla with shredded chicken and shredded cheddar cheese.
  3. Top the tacos with shredded lettuce, diced tomatoes, and sour cream before serving.

Notes

Pro tip: shred the chicken with two forks right in the cooking liquid for the juiciest, most flavorful result. For storage, refrigerate shredded chicken (and keep toppings separate) up to 3-4 days; reheat in a skillet with a splash of broth or in the microwave. Freezer: yes—freeze shredded chicken in portions for up to 3 months, then thaw overnight in the fridge. Dietary swap: use corn tortillas instead of flour for a gluten-free option (check that your taco seasoning is gluten-free).