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Crockpot Shredded Chicken Tacos Recipe

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4.4 from 22 reviews

This Crockpot Shredded Chicken Tacos recipe offers a flavorful and easy way to prepare tender chicken using a slow cooker. Seasoned with a blend of ranch seasoning, chili powder, cumin, and other spices, the chicken cooks slowly to absorb all the flavors, making it perfect for tacos, burritos, quesadillas, salads, and more. This set-it-and-forget-it slow cooker dish ensures juicy, tender chicken every time with minimal effort, ideal for quick weekday meals or casual gatherings.

  • Total Time: 3 hours 10 minutes to 6 hours 10 minutes
  • Yield: Serves 4 to 6

Ingredients

Seasoning Mix

  • 1 (1-ounce) packet ranch seasoning mix (Hidden Valley Ranch recommended)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Main Ingredients

  • 1/2 cup chicken broth
  • 1 1/2 pounds boneless, skinless chicken thighs

Serving Suggestions

  • Charred corn or flour tortillas
  • Guacamole or avocado
  • Lettuce, shredded
  • Shredded Cheddar cheese
  • Lime wedges
  • Fresh cilantro
  • Sour cream
  • Cilantro-lime sauce

Instructions

  1. Prepare Slow Cooker: Spray a large 6-quart slow cooker with cooking spray to prevent sticking and facilitate easy cleanup.
  2. Combine Seasonings and Broth: In the slow cooker, whisk together the ranch seasoning mix, chili powder, cumin, paprika, oregano, onion powder, garlic powder, salt, pepper, and chicken broth until well combined.
  3. Add Chicken: Using tongs, place the chicken thighs into the slow cooker and flip them around to coat all sides evenly with the seasoning mixture. Arrange the chicken thighs flat in a single layer, smooth side down for even cooking.
  4. Cook Chicken: Cover the slow cooker and cook on high for 3 to 5 hours or on low for 4 to 6 hours, until the chicken is fully cooked and can be easily shredded with a fork.
  5. Shred Chicken: Turn off the slow cooker. Remove the chicken thighs, discard any fat, and shred the meat using two forks or dice it with a knife for chunkier texture.
  6. Return and Stir: Place the shredded chicken back into the slow cooker and gently stir to mix with the juices and seasoning. Taste and adjust seasoning if necessary.
  7. Serve: Serve the shredded chicken in charred corn or flour tortillas, topped with your favorite garnishes like guacamole, shredded lettuce, Cheddar cheese, lime, cilantro, sour cream, and cilantro-lime sauce.
  8. Tortilla Char: To char tortillas, spray them on both sides with cooking spray and hold over a gas flame, flipping with tongs until lightly charred. Fold immediately for easy taco shaping.
  9. Storage: Store leftover chicken in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Notes

  • Hidden Valley Ranch seasoning mix is preferred for its balanced flavor without excessive saltiness.
  • Chicken thighs are recommended for their tenderness and flavor; however, chicken breasts can be used if cut into smaller pieces and monitored closely to avoid drying out.
  • Besides tacos, shredded chicken can be used for burritos, wraps, quesadillas, salads, rice bowls, nachos, sliders, and enchiladas.
  • Charring tortillas over a flame enhances flavor and flexibility for taco shaping.
  • Leftovers store well in the refrigerator or freezer, making this dish convenient for meal prep.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 3 to 6 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://flavorhug.com/crockpot-shredded-chicken-tacos-recipe/