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Slow Cooker Shredded Chicken Tacos

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"I needed a dinner entree I could make for a pretty large party that wouldn't break the bank and wouldn't take me all day to cook. So, I decided tacos would do the trick! I threw together some ingredients for shredded chicken tacos, and it turned out great. I served them on corn tortillas, with diced white onion, cilantro, and freshly quartered limes for a more "authentic" feel, but the meat is great for nachos or other dishes as well."
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Ingredients

5 h servings 170
Original recipe yields 18 servings (18 tacos)

Directions

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  1. Season chicken with salt, cumin, paprika, chili powder, and cayenne pepper. Place into the bottom of a slow cooker. Pour diced tomatoes into the cooker, followed by onions, jalapenos, habanero peppers, and garlic. Squeeze the juice of lime into the pot and stir the ingredients.
  2. Cover and cook on High until chicken breasts are no longer pink in the centers, 4 1/2 hours.
  3. Remove chicken, shred meat with 2 forks, and return to the pot. Mix to combine and serve with tortillas.

Footnotes

  • Cook's Notes:
  • You can use frozen, defrosted chicken breasts for this.
  • These do trend a bit toward the spicy side, so you may want to adjust/remove some ingredients to your liking.

Nutrition Facts


Per Serving: 170 calories; 3 17.5 18.3 43 1290 Full nutrition

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