Crockpot Shredded Chicken Tacos
Enjoy flavorful and tender shredded chicken in soft tortillas, perfect for family gatherings and busy weeknights.
Ingredients
Main Ingredients
- 2 pounds Boneless, skinless chicken breasts They cook down nicely and absorb all the flavors.
- 1 packet Taco seasoning Contains chili powder, cumin, garlic powder, and onion powder.
- 1 cup Salsa Your favorite variety, try using a fruity salsa for a twist.
- 1 Green bell pepper, sliced For crunch and color.
- 1 Red bell pepper, sliced For crunch and color.
- 1 Medium onion, chopped Adds sweetness and depth.
- 6 Soft flour or corn tortillas For wrapping up the delicious filling.
Toppings
- Fresh cilantro For garnish.
- Avocado For garnish.
- Lime wedges For garnish.
- Sour cream For garnish.
- Shredded cheese For garnish.
Instructions
Preparation
- Place the chicken breasts at the bottom of the crockpot.
- Sprinkle the taco seasoning evenly over the chicken, ensuring it's well-coated.
- Pour the salsa over the seasoned chicken, then add the chopped onion and sliced bell peppers.
- Cover the crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and shreddable.
- Once cooked, use two forks to shred the chicken right in the crockpot, mixing it with the juices for extra flavor.
- Serve the shredded chicken in warm tortillas and add your favorite toppings.
Notes
For a festive twist, add black beans or corn to the crockpot. You can also substitute chicken thighs for breast, or use a lower-sodium taco seasoning for a healthier option. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.