– **Title**: The Best Crockpot Shredded Chicken Tacos
– **Ingredients**:
– 2 pounds boneless, skinless chicken breasts
– 1 packet taco seasoning (about 1 ounce)
– 1 cup chicken broth
– 1 can diced tomatoes with green chilies (14.5 ounces)
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 tablespoon lime juice
– Salt and pepper to taste
– Corn or flour tortillas, for serving
– Toppings (optional):
– Shredded lettuce
– Chopped tomatoes
– Diced avocado
– Sour cream
– Shredded cheese
– Fresh cilantro
– **Instructions**:
1. Place the chicken breasts in the crockpot.
2. In a bowl, mix together the taco seasoning, chicken broth, diced tomatoes with green chilies, chopped onion, minced garlic, lime juice, salt, and pepper.
3. Pour the mixture over the chicken in the crockpot, ensuring that the chicken is well covered.
4. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and easily shreddable.
5. Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and mix it with the sauce.
6. Warm the tortillas in a skillet or microwave.
7. Serve the shredded chicken in tortillas with your choice of toppings, such as shredded lettuce, chopped tomatoes, diced avocado, sour cream, shredded cheese, and fresh cilantro.
8. Enjoy your delicious crockpot shredded chicken tacos!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe. If you prefer dark meat, go for boneless skinless thighs. They add a richer flavor!
Salsa: Choose mild or medium salsa based on your spice preference. If you’re out, homemade salsa or even diced tomatoes with some spices can work in a pinch.
Taco Seasoning: Store-bought taco seasoning is convenient. If you want a healthier version, you can make your own with chili powder, cumin, garlic powder, and salt.
Black Beans: These add protein and fiber. If you don’t have black beans, pinto beans or even chickpeas can be great substitutes.
Corn: Frozen corn is easy to use and tastes fresh. Canned corn is fine too, but always drain it well. You can skip it altogether if you prefer fewer ingredients.
Tortillas: Whether using corn or flour tortillas is up to your taste! If you want a healthier option, look for whole grain tortillas.
How Do You Shred Chicken Easily?
Shredding chicken might sound tricky, but it’s super simple! Let the chicken cook until it’s really tender—this makes shredding easier. Here’s how:
- Once the chicken is cooked, remove it from the crockpot and place it on a cutting board.
- Use two forks: hold one fork in each hand and start pulling the chicken apart.
- If it’s still tough, let it cool for a few minutes, then continue shredding.
- Return the shredded chicken to the crockpot and mix it with the other ingredients for even flavor.
This method ensures you have perfectly shredded chicken every time, making it easy to fill those tacos!
The Best Crockpot Shredded Chicken Tacos
Ingredients You’ll Need:
For the Chicken Mixture:
- 4 chicken breasts (boneless and skinless)
- 1 cup salsa (mild or medium, based on preference)
- 1 packet taco seasoning (about 1 oz)
- 1 can black beans (15 oz, drained and rinsed)
- 1 cup corn (frozen or canned, drained)
For Serving:
- 8 small corn or flour tortillas
- 1/2 cup diced red onion
- 1 cup diced tomatoes (fresh)
- 1/2 cup sour cream
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
- Optional toppings: avocado slices, jalapeños, shredded cheese
How Much Time Will You Need?
This delicious taco recipe takes about 10 minutes to prepare and will cook in the crockpot for 6-8 hours on low or 3-4 hours on high. Perfect for a hassle-free dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the chicken breasts at the bottom of the crockpot. Pour the salsa over the chicken, making sure it’s well covered. Sprinkle the taco seasoning evenly on top to give that delicious flavor.
2. Slow Cook the Chicken:
Cover the crockpot with its lid and set it to cook. Choose low for 6-8 hours or high for 3-4 hours. The chicken is ready when it’s fully cooked and can be shredded easily with two forks.
3. Add the Beans and Corn:
About 30 minutes before you’re ready to serve, add the drained black beans and corn to the crockpot. Stir everything together so it heats through and mixes well with the chicken.
4. Shred the Chicken:
Once cooked, take the chicken breasts out of the crockpot and use two forks to shred them. It should fall apart easily. Return the shredded chicken back into the crockpot, mixing it with the beans and corn.
5. Warm the Tortillas and Assemble:
Warm your tortillas in a dry skillet or microwave—they should be soft and pliable. To serve, take a tortilla, spoon in some of the shredded chicken mixture, and top with diced tomatoes, red onions, sour cream, and fresh cilantro.
6. Serve and Enjoy:
Don’t forget to add lime wedges on the side for a zesty kick! Feel free to add any optional toppings you like, such as avocado slices, jalapeños, or shredded cheese. Enjoy your tasty and easy-to-make crockpot shredded chicken tacos!
Can I Use Frozen Chicken Instead of Fresh Chicken Breasts?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. Thaw the chicken overnight in the refrigerator or use the defrost setting on your microwave. If you cook it frozen, increase the cooking time by an hour or so, and make sure it reaches an internal temperature of 165°F.
What If I Don’t Have Taco Seasoning?
No worries! You can make your own taco seasoning by mixing 1 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Feel free to adjust to your taste and spice preference!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally until heated through. You can also freeze the shredded chicken mixture for up to 2 months; just thaw in the refrigerator overnight before reheating.
Can I Adjust the Spice Level?
Absolutely! To make it milder, use mild salsa and skip adding jalapeños as toppings. If you prefer it spicier, use medium or hot salsa and consider adding diced jalapeños or a pinch of cayenne pepper to the dish while cooking for some extra heat!
