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–+ servings
two shredded chicken tacos on a white plate.

Shredded chicken tacos

Shredded chicken tacos are easy to make! Let the slow cooker do the work. Everyone can choose thier own favorite toppings, so this is great for picky eaters
5 from 3 votes
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Course: Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 24 tacos
Calories: 149Kcal
Author: Susan Moncrieff

Ingredients

  • 6 chicken breasts
  • 1 cup salsa use a traditions picante salsa
  • 1 cup pico de gallo I use store bought
  • 3 Tbls lime juice ½ of a lime
  • 20 small Tortilla shells or crunchy taco shells
  • lettuce tomatos, salsa, sour cream
  • salsa
  • cheddar cheese
  • sour cream

Instructions

  • Add lime juice, water taco seasoning and salsa into crockpot.
  • Add chicken
  • Turn on crockpot on low for approximately 6 hours.
  • About and hour before serving, shred chicken.
  • Add back to crockpot and stir well to mix shredded chicken with the salsa/taco sauce.
  • Assemble tray with assorted toppings including lettuce, shredded cheddar cheese, salsa, chopped fresh tomatos. Everyone can help themselves.
  • Grab your tortillas or taco shells and assemble.

Notes

If you enjoyed this shredded chicken recipe, I'd recommend my shredded beef recipe.  It also comes with 5 different serving suggestions for you!

Nutrition Disclaimer

Nutrition information is an estimate only provided as a courtesy using an ingredient database. Garnish and optional ingredients are not included in the calculations.

Nutrition

Serving: 1taco | Calories: 149Kcal | Carbohydrates: 15g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 387mg | Potassium: 270mg | Fiber: 1g | Sugar: 2g | Vitamin A: 114IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg