Slow Cooker Shredded Chicken Tacos Recipe - Food Fanatic

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! 


  • 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.

Slow cooker shredded chicken tacos photo