Crockpot Shredded Chicken Tacos
With just five ingredients and five minutes of prep, these shredded chicken tacos are a crockpot meal you’ll reach for again and again! Make a big batch—Mexican shredded chicken freezes well and is delicious in tacos, bowls, enchiladas, and salads.
Ingredients
- 1 and 1/2 cups salsa
- 1/2 medium onion diced, can use red, yellow, or white
- 2 tablespoons taco seasoning
- 4 boneless skinless chicken breasts
- 1 teaspoon lime juice
Instructions
- Add salsa, chopped onion, and taco seasoning to the bowl of your slow cooker. Stir to combine. Add chicken breasts across the bottom in a single layer and spoon a bit of the salsa mixture on top of each one.
- Cook on low for 6-7 hours or on high for 3-4 hours.
- Remove chicken from the slow cooker and shred. Return the meat to the slow cooker, add lime juice, and stir well. Serve immediately, or leave mixture on the low or keep warm setting for up to 1 hour.
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Notes
- Salsa: This recipe works well with just about any kind of salsa you like, including homemade pico de gallo or blender salsa. The salsa really influences the finished flavor, so use your favorite!
- Storage: Refrigerate leftover chicken in an airtight container for up to 5 days. Reheat as much as you need at a time in the microwave or in a small saucepan.
- Freezing: Mexican shredded chicken freezes very well. Store in an airtight container for up to 3 months. Defrost overnight in the refrigerator, or defrost quickly in the microwave on 50% power, stirring frequently.
- Nutrition: The estimate above does not include tortillas or toppings.
Nutrition Estimate
Calories: 115 kcal, Carbohydrates: 3 g, Protein: 20 g, Fat: 2 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 58 mg, Sodium: 420 mg, Potassium: 446 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 261 IU, Vitamin C: 2 mg, Calcium: 16 mg, Iron: 1 mg