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Slow Cooker Shredded Chicken Tacos

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Last Updated on December 6, 2019 by

A super easy chicken taco dinner! Set it and forget it for these Slow Cooker Shredded Chicken Tacos!



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Shredded Chicken Tacos in a red bowl with bowls of sour cream, cheese and tortillas around it.   






Since fall is quickly coming upon us, we wanted to do an easy crockpot meal that is as easy as put the ingredients in and forget it until it is time to eat! Not only is it easy, it also scales up easily to serve anywhere from a single family to a large party, so this is perfect for those busy fall weekends. This chicken crockpot meal has a Mexican twist to it, and is so easy to do!



Shredded Chicken Tacos in a red bowl with bowls of sour cream, cheese and tortillas around it.




Slow Cooker Mexican Shredded Chicken

It is made even easier with the ability to use frozen chicken and just let it cook! The chicken ends up tender and juicy, perfect for use on tacos, nachos or in enchiladas. You can regulate your spice level and adjust the spiciness to your taste by adjusting the amounts of spices you put in and as well as choosing the type of Rotel you put in!



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Shredded chicken tacos in a red bowl surrounded by bowls of cheese, sour cream and tomatoes, and tortillas. All on a blue and white napkin






What Ingredients are Needed for the Chicken Tacos?

  • Cumin
  • Chicken
  • Onion
  • Garlic
  • Pepper and Salt
  • Tomatoes



We like to serve these slow cooker chicken shredded  tacos on soft shell tortillas with fresh cut tomatoes, sour cream and cheese. We also top it with some fresh cut chives and a splash of hot sauce or salsa. Simple, quick and delicious, the chicken is usually a hit with our two boys as well which is always a nice bonus. This also freezes well, so you can make a big batch and save some for later.  We hope you enjoy!



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Crockpot Shredded Chicken Tacos
Yield: 1

Crockpot Shredded Chicken Tacos

Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes

A great weeknight meal. Set it to cook in the morning and it will be perfect for dinner.


  • 1 tsp salt
  • 1 can Rotel, or diced tomatoes
  • 1 tsp ground black pepper
  • 1 Tbsp garlic powder, or 2 cloves minced garlic
  • 1 Tbsp ground cumin
  • 4 chicken breasts, frozen
  • 2 tsp onion powder, or 3 Tbsp diced onions


Put frozen chicken breasts in the bottom of the crockpot, top with spices and veggies. Pour tomatoes or Rotel over all.

Cook for 6-8 hours on low, or 4-5 hours on high, turning breasts over at least one time. This can be done toward the end if necessary just to make sure it doesn't dry out.

When fully cooked, shred chicken.

Serve on tortillas or chips, with toppings of your choice, tomatoes, sour cream, cheese and lettuce.


Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 183Total Fat: 7.1gSaturated Fat: 1.9gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 83mgSodium: 286mgCarbohydrates: 1.3gFiber: 0.3gSugar: 0.1gProtein: 27.3g

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Chicken tacos in red bowl with bowls of cheese, sour cream and tortillas




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