Crockpot Shredded Chicken Tacos

Close up of chicken tacos inside flour tortillas.

Crockpot Shredded Chicken Tacos are an easy crockpot recipe that makes perfectly shredded chicken and simmers in enchilada sauce, green chilies, and taco seasoning. Simple to make and they make the best chicken tacos for dinner.

Course Dinner

Cuisine Mexican

Keyword crcokpot chicken tacos, crockpot shredded chicken tacos, shredded chicken taco meat, slow cooker chicken tacos

Prep Time 5

Cook Time 7

Total Time 7 5

Servings

Calories 78kcal

Author Jessica - Together as Family

Ingredients

4 boneless, skinless chicken breasts
1 can (10 oz) red enchilada sauce
1 can (10 oz) green enchilada sauce
1 can (4 oz) diced green chilies
1 packet taco seasoning

Instructions

Lay chicken in the bottom of the crockpot. Pour the enchilada sauces and diced green chilies over top. Sprinkle taco seasoning. Give it a small stir just to make sure all the chicken is coated.
Cover with the lid and cook on LOW heat for 6-7 hours or HIGH heat for 4-5 hours.
Take chicken out and shred with two forks or you can shred it right inside the crockpot. Return the shredded chicken back into the crockpot and serve right away or keep it on the WARM setting for several hours.
* You can also use a hand mixer to shred the chicken right in the crockpot (be sure to do low speed so you don't get splashed).

Notes

Serving Information : This makes enough to serve 10 people with each serving being about 3/4 cup. It makes enough for about 20 tacos, but that also depends on how much meat is used for each taco. Calorie information does not include tortillas, taco shells, or toppings.

Tip : This recipe is so simple to change and adapt to your preferences. Add additional seasonings, add fresh garlic or fresh chopped onions, use medium or hot heat levels of the enchilada sauce and green chilies for a spicy flavor, add a can of beans into the crockpot, use chicken thighs if that's what you prefer, you can use only one can of enchilada sauce if you don't want it saucy, add a can of jalapeños, etc. Lots of ways to adapt it to want you want.

Saucy Chicken : The slow cooker will end up having lots of sauce/liquid in it after the cook time. I love this because it keeps the chicken moist and flavorful. Just be sure to serve with a slotted spoon. Once you shred the chicken you can also just put it into a bowl and then add a little bit of the enchilada juices from the slow cooker, and serve it that way.

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