This recipe for slow cooker Mexican shredded chicken tacos is like a magic trick for your taste buds. With just a few simple steps, you can turn chicken and a few ingredients into something totally delicious.
Hey there, taco lovers! Guess what? Today, I’m sharing a super yummy recipe that’s perfect for taco night – Slow Cooker Mexican Shredded Chicken Tacos!
Imagine tender, flavorful chicken wrapped in a warm tortilla with all your favorite toppings. It’s so good, it’ll make your family’s taco night extra special.
And the best part? The slow cooker does all the hard work for you. That means you can chill or take care of other stuff while dinner cooks itself.
Isn’t the slow cooker great? There is nothing better than the aroma of a delicious dinner that fills your house throughout the day.
These days, Lily is getting big enough to notice that amazing smell. While this chicken was cooking, she couldn’t help but ask when we were eating over and over. Haha!
I know the feeling, girlie. I can’t help but take a taste or five of that awesome chicken taco meat when it’s almost dinnertime.
So, if you’re ready for a taco adventure that’s easy, tasty, and fun, stick with me. Let’s make some Slow Cooker Mexican Shredded Chicken Tacos that will have everyone asking for seconds!
Some of our other favorite Mexican recipes we have on our site include: Easy Taco Mexican Pasta Recipe (One Pot Meal), Easy One Pot Mexican Rice Casserole, and Mexican Stuffed Peppers.
WHY THIS RECIPE WORKS:
- Super Easy: Just prep, set the slow cooker, and go about your day.
- Flavorful: Spices and slow cooking make the chicken oh-so-tasty.
- Family-Friendly: Everyone can add their favorite toppings.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Olive oil
- Bell peppers
- Sweet onion
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Boneless skinless chicken breast
- Tomato bouillon with chicken flavor
- Adobo all-purpose seasoning
- Ground cumin
- Low-sodium chicken broth
HOW TO MAKE SLOW COOKER MEXICAN SHREDDED CHICKEN TACOS:
- Place a large skillet over medium heat. Add the olive oil; once hot, add the peppers, onion, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, and pepper. Stir to combine
- Cook until the vegetables are softened, stirring occasionally, about 8 minutes. Take off the heat.
- Spray an 8-quart slow cooker with cooking spray. Place the chicken into the bottom of the pot.
- Crumble the bouillon and sprinkle it over the chicken. Sprinkle the remaining garlic powder and onion powder on top. Add the adobo and cumin.
- Pour the chicken broth around the chicken, then add the peppers and onions.
- Place the lid on and cook for 6-8 hours on low or 2-4 hours on high.
- Shred the chicken in the pot and mix everything together. Serve in tacos, or however you wish.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT CUT OF CHICKEN IS THE BEST TO USE?
For this delicious chicken taco recipe, both boneless skinless chicken breasts and thighs are excellent choices.
Thighs tend to be juicier and more flavorful due to the higher fat content, making them perfect for slow cooking and giving you that tender, fall-apart texture beloved in Mexican cuisine.
CAN I USE THIS IN OTHER RECIPES?
Absolutely! This versatile chicken is not just for tacos; it’s a fantastic addition to all kinds of dishes.
Use it as a hearty filling for enchiladas or quesadillas, sprinkle it atop nachos or on top of a salad, or even serve it over cilantro lime rice for a yummy meal.
The possibilities are endless, and it’s a great recipe to have in your rotation for easy dinners that hit the spot with the whole family.
WHAT KIND OF TOPPINGS ARE THE BEST TO ADD?
When it comes to toppings, the sky’s the limit! Enhance your tacos with a dollop of sour cream, a sprinkle of cheese, a scoop of your favorite salsa, a squeeze of fresh lime juice, and a handful of cilantro for a burst of freshness.
These toppings not only add incredible flavor but also provide a beautiful contrast in textures. Plus, they allow each member of the family to customize their taco, making taco bar nights a fun and interactive experience.
ANY ADDITIONS?
There are so many different ways to have tacos. Here are a few great ideas for some easy ingredients.
- Corn or flour tortillas for wrapping
- Diced tomatoes for freshness
- Sliced avocado or guacamole for creaminess
- Shredded lettuce for crunch
- Black beans or corn for a hearty filling
- Sliced jalapeños for heat
- Shredded cheese for gooey goodness
- Chopped cilantro for a burst of flavor
- A squeeze of lime for zest
- A dollop of sour cream for coolness
ANY SUBSTITUTIONS?
These tacos are the easiest dinner to make subs for. Check it out!
- Turkey or pork instead of chicken
- Paprika instead of adobo seasoning
- Vegetable broth for a lighter option
- Greek yogurt instead of sour cream for topping
- Lettuce wraps instead of tortillas for a low-carb option
- Apple cider vinegar instead of lime juice for a different tang
HOW TO STORE:
Refrigerator: Keep in an airtight container for up to 3 days. Reheat in the slow cooker, skillet on the stove, or microwave
Freezer: Freeze in a freezer-safe container for up to 3 months.
DANA’S TIPS AND TRICKS:
- Use a hand mixer to shred the chicken easily in the slow cooker.
- Add a little bit of hot sauce or chipotle peppers for extra spice.
- For crispy edges, spread the shredded chicken on a baking sheet and broil for a few minutes.
- Make a double batch and freeze half for a quick meal later.
- Serve with a simple side salad or Mexican rice to round out the meal.
Slow Cooker Mexican Shredded Chicken Tacos are not just a meal; they’re a ticket to an awesome taco night at home.
This easy recipe is a great way to bring the family together and enjoy some delicious comfort food. With tender meats, great flavor, and all your favorite toppings, these tacos are sure to make a regular appearance at your dinner table.
So, grab your slow cooker, and let’s make taco night something to look forward to!
If you like this recipe, you might also like:
If you’ve tried these SLOW COOKER MEXICAN SHREDDED CHICKEN TACOS, let me know how they turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Slow Cooker Mexican Shredded Chicken Tacos
Ingredients
- 1 tablespoon olive oil
- 3 small bell peppers sliced
- 1 large sweet onion thinly sliced
- 1 & 1/2 teaspoons garlic powder
- 1 & 1/2 teaspoons onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds boneless skinless chicken breast
- 2 cubes tomato bouillon with chicken flavor
- 1/2 teaspoon adobo all-purpose seasoning
- 1/2 teaspoon ground cumin
- 15 ounce can low-sodium chicken broth
Instructions
- Place a large skillet over medium heat. Add the olive oil; once hot, add the peppers, onion, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, and pepper. Stir to combine1 tablespoon olive oil, 3 small bell peppers, 1 large sweet onion, 1 & 1/2 teaspoons garlic powder, 1 & 1/2 teaspoons onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Cook until the vegetables are softened, stirring occasionally, about 8 minutes. Take off the heat.
- Spray an 8-quart slow cooker with cooking spray. Place the chicken into the bottom of the pot.2 pounds boneless skinless chicken breast
- Crumble the bouillon and sprinkle it over the chicken. Sprinkle the remaining garlic powder and onion powder on top. Add the adobo and cumin.2 cubes tomato bouillon with chicken flavor, 1/2 teaspoon adobo all-purpose seasoning, 1/2 teaspoon ground cumin
- Pour the chicken broth around the chicken, then add the peppers and onions.15 ounce can low-sodium chicken broth
- Place the lid on and cook for 6-8 hours on low or 2-4 hours on high.
- Shred the chicken in the pot and mix everything together. Serve in tacos, or however you wish.
Notes
- Use a hand mixer to shred the chicken easily in the slow cooker.
- Add a little bit of hot sauce or chipotle peppers for extra spice.
- For crispy edges, spread the shredded chicken on a baking sheet and broil for a few minutes.
- Make a double batch and freeze half for a quick meal later.
- Serve with a simple side salad or Mexican rice to round out the meal.
Equipment
- slow cooker
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