Description
These Easy Slow Cooker Pulled Chicken Tacos are the perfect weeknight meal. Tender, juicy chicken is slow-cooked to perfection and then shredded, making it ideal for tacos, salads, or bowls. With minimal effort, you get a flavorful, crowd-pleasing dish that everyone will love.
Ingredients
4 boneless skinless chicken breasts
1 cup salsa
1 cup canned diced tomatoes with chilies drained or 1 can Rotel, 10 ounces
1 ounce taco seasoning or 2 Tablespoons homemade taco seasoning
½ onion diced
Chicken Broth
Garlic
Lime Juice
Tortillas
Toppings
Instructions
Place the chicken breasts in the bottom of your slow cooker.
In a small bowl, whisk together the taco seasoning, chicken broth, chopped onion, and minced garlic.
Pour this mixture over the chicken breasts.
Cover and cook on low for 6 hours or on high for 3 hours, or until the chicken is tender and easily shreds with a fork.
Remove the chicken from the slow cooker and place it on a cutting board.
Using two forks, shred the chicken. Discard any excess liquid from the slow cooker, or reserve some for added flavor or moisture in the final product.
Return the shredded chicken to the slow cooker.
Stir in the fresh lime juice.
Serve the pulled chicken in warm tortillas with your favorite taco toppings.
Notes
Don’t lift the lid. Resist the urge to peek while the chicken is slow-cooking. Every time you lift the lid, it releases heat and can extend the cooking time.
Shred while warm. The chicken is easiest to shred while it’s still warm.
Adjust the seasoning. Taste the chicken after shredding and add more taco seasoning if needed to suit your taste.
Rest, then shred. Let the chicken rest for a few minutes after taking it out of the slow cooker to make it easier to handle.
Add moisture. If the chicken seems dry after shredding, add a little bit of the reserved cooking liquid back into the chicken.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Mexican