Slow cooker shredded chicken tacos make an easy weeknight dinner, or can feed a crowd for a dinner party.
Looking to make restaurant quality shredded chicken tacos? Let your slow cooker do all the work and wow your family and friends at your next fiesta with this tasty recipe for slow cooker shredded chicken tacos!
During my pregnancy, all I craved was Mexican food. Specifically, shredded chicken tacos, during the end of my first trimester. I was frequenting our local Mexican restaurant daily. I’ve never eaten out more in life than while being pregnant.
In an effort to help my banking account out and satisfy my craving for shredded chicken tacos, I started experimenting in the kitchen. I was determined to get a restaurant quality shredded chicken recipe that I could cook as frequently as I wanted to in the slow cooker.
After about 4 attempts I think I’ve gotten the recipe to mimic as closely as I can to a restaurant style shredded chicken. I used two pounds of boneless skinless chicken breast, tomato sauce and taco seasoning! That’s it.
Yes, only three ingredients to make a super moist and flavorful shredded chicken perfect for tacos, enchiladas, burritos, the sky is the limit. And if you don’t have tomato sauce, enchilada sauce works beautifully too.
The slow cooker shredded chicken freezes well too! Every time I would make a batch, I would freeze the leftovers and thaw it out a few weeks later for a quick week night meal. The key to freezing the slow cooker shredded chicken is adding as much sauce as you can to the freezer bag, so when you're reheating the shredded chicken it is super saucy. If you don’t freeze a lot of the sauce you can always add a cup of tomato sauce or enchilada sauce (or a can if you are using the canned variety).
So whether you're just craving shredded chicken tacos like I was, or throwing a fiesta and need to feed an army - this is a no-fail recipe that anyone can make.
Try topping them with some of David's taco sauce recipe too!
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