Main Dishesbellyfull
Crockpot Shredded Chicken Tacos
Quick and easy to prepare, this recipe for Crockpot Shredded Chicken Tacos is tender, juicy, and loaded with flavor from salsa and a handful of seasonings.
👥 12 Servings⏱️ Prep & Cook: 6h 10m⏳ Prep: 10 min🔥 Cook: 6h👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- slow cooker
- pot
📝 Preparation Steps
1
Coat a 6-quart slow cooker with cooking spray. Place the chicken into the bottom in a single layer.
2
Crumble the bouillon cubes and sprinkle it over the chicken. Then sprinkle the garlic powder, onion powder, salt, pepper, adobo, and cumin on top.
garlic powder1 tsponion powder1 tspdiced onion (for serving)
3
Pour the salsa on top of the chicken, then pour the chicken broth around the chicken.
4
Cook
5
Place the lid on and cook on low for about ⏱️ 6 hours (or until the chicken reaches 165℉).
6
Shred the chicken in the pot and mix everything together.
7
Serve as tacos with some diced onion, parsley, and a spritz of fresh lime juice.
onion powder1 tspdiced onion (for serving)chopped parsley (for serving)lime juice (for serving)
Nutrition Facts
calories
162 kcal
fat Content
3 g
serving Size
1 taco
fiber Content
2 g
sugar Content
2 g
sodium Content
447 mg
protein Content
19 g
trans Fat Content
0.01 g
cholesterol Content
48 mg
carbohydrate Content
15 g
saturated Fat Content
1 g
unsaturated Fat Content
2 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...