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A wooden board with a corn tortilla and Mexican chicken with cheese.
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5 from 3 votes

Shredded Crock Pot Chicken Tacos

This shredded Crock Pot chicken tacos is the best way to make chicken tacos and is loaded with tons of flavor. Perfectly shredded chicken, slowly cooked in salsa and spices makes the best filling for your next taco night. Finish off with your favorite toppings and rice. This easy chicken taco recipe is one you are sure to enjoy!
Prep Time10 minutes
Cook Time8 hours
Course: Main Course
Cuisine: Mexican
Servings: 8 People
Calories: 210kcal
Author: Kristin

Equipment

  • Crock Pot

Ingredients

  • 2 lbs Chicken Breasts About 2-3
  • 1 Large Onion Diced
  • 4 Cloves Garlic Minced or Pressed
  • 2 tablespoon Olive Oil
  • 2 teaspoon Salt
  • ½ teaspoon Pepper
  • 2 tablespoon Brown Sugar
  • 1 tablespoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Oregano
  • 1 teaspoon Liquid Smoke
  • 1 Cup Salsa
  • 1 10oz Can Rotel Tomatoes

Rice

  • 2 Cups Juice from Chicken Mix Add water or chicken stock if needed.
  • 1 Cup Rice

Toppings

  • Cheese (Cheddar,Pepper Jack, or Cortija)
  • Cilantro
  • Limes
  • Olives
  • Diced Tomatoes
  • Avocado
  • Jalapeno

Instructions

For the Shredded Chicken

  • Place chicken in the crock pot and brush on the olive oil. Sprinkle the salt and pepper all over and allow to sit while you prepare the other ingredients. 
  • Add in the diced onions, garlic and diced tomatoes.
  • Add in the salsa, all the spices, liquid smoke and brown sugar. 
  • Use a spatula and mix it all together. Cover with the lid and set on low for 6-8 hours. 
  • Cook on low for 7-8 hours or high for 3-4 hours. *see nots on frozen vs. fresh chicken.
  • 30 minutes before serving: The chicken is done when it can easily be shredded with two forks. 
  • Shred chicken inside the crock pot, and allow it to cook for 30 more minutes inside all the juices. 
  • Drain the juice from the chicken mixture. If making rice follow the instructions below.

To Prepare the Rice

  • Place a strainer over a bowl and drain all the juices. Press down on the chicken to make sure it's dry.
  • Add two cups of the liquid from the crock pot to a small sauce pot and bring to a boil. If you do not have enough add water or chicken broth until you have exactly 2 cups.
  • Add in 1 cup of uncooked rice and bring to a boil.
  • Stir, cover, and reduce to a simmer. Cook for 12-15 minutes. 
  • When done, remove from heat and fluff with a fork. 
  • Serve on warm tortillas with some sour cream and your favorite taco toppings.

Notes

Ingredient Notes: 
Chicken: This recipe calls for chicken breast but thighs can also be used.
Spices: What gives this chicken such great flavor is the combination of spices. If you do not have any of these on hand, a taco seasoning packet will do but will not give the same flavors.
Salsa: This is a personal choice. Either a restaurant-style or more chunky salsa can be used.
Toppings: Consider fresh toppings to serve with this chicken. A few ideas are; cilantro, avocado, lettuce, olives, tomatoes, sour cream, and Cotija cheese.
Rice: Save the juice from the chicken and use it in place of water to make rice.

Nutrition

Calories: 210kcal | Carbohydrates: 10g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 815mg | Potassium: 598mg | Fiber: 1g | Sugar: 5g | Vitamin A: 621IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg