Slow Cooker Shredded Chicken Tacos Recipe

    6 Servings


  • 2 pounds boneless skinless chicken breast
  • 1-1 1/2 cups tomato sauce, or enchilada sauce
  • 1 packet taco seasoning


  1. Mix sauce and taco seasoning together in the slow cooker. Then place the chicken breast in the slow cooker.
  2. Using tongs, flip the chicken breast over so that it has been coated in the tomato sauce mixture. Then spoon on additional sauce on top.
  3. Cook on low for 8-10 hours.
  4. Once the chicken is done cooking, shred the chicken breast (it’s easiest if you remove the chicken breast from the slow cooker to shred, but you can keep it in if you like—its all about preference).
  5. Mix the shredded chicken in the sauce. Serve it the way you like to eat it best whether that’s in a shell, burrito, or on a salad! 

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  • To freeze shredded chicken just pack it in a freezer bag with as much liquid as possible. Store 1-3 months in the freezer, to reheat thaw in refrigerator for 24 hours or reheat frozen on the stovetop until chicken is hot and bubbly.


Cooking Method:
Slow Cooker
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Related Recipes:
Taco Recipes, Slow Cooker Recipes, Crock Pot Recipes, Easy Dinner Recipes, Easy Recipes, Chicken Breast Recipes, Chicken Recipes, Dinner Recipes
Recipe Yields:
6 cups
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Katie Jasiewicz
Recipe Yields: 6 cups
Prep Time: 5 minutes
Cook Time: 600 minutes
Total Time: 605 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 27
Calories 182

% Daily Value*
Total Fat 3g
  Saturated Fat 1g
Sodium 665mg
Total Carbohydrate 7g
  Dietary Fiber 1g
  Sugars 2g
Protein 31g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.