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.


Recipe Summary

30 mins
4 hrs 30 mins
5 hrs
18 tacos


Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • Cover and cook on High until chicken breasts are no longer pink in the centers, 4 1/2 hours.

  • Remove chicken, shred meat with 2 forks, and return to the pot. Mix to combine and serve with tortillas.

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

170 calories; protein 18.3g; carbohydrates 17.5g; fat 3g; cholesterol 43.1mg; sodium 1290.4mg. Full Nutrition

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
I used thighs instead, cut the salt in half, used a whole lime and used 1 can (10 oz) Mexican seasoned diced tomatoes. PERFECT (oh and flour tortillas). Read More
Rating: 1 stars
Eliminated salt to cut down on sodium content. Overall, did not like-too much cumin. Did not use jalapeño or habanero peppers. Read More