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Crock pot shredded chicken for tacos is that super moist, full of flavor recipe that you can only get by cooking the meat low and slow. It is melt in your mouth good.
This Crock pot shredded chicken for tacos recipe is a favorite because you do not have to use it just for tacos; try it on salads, burritos, quesadillas or even a baked potato. Truly, the spice recipe is what makes this chicken so flavorful. Learn more about the origins of taco seasoning here.
MORE SLOW COOKER RECIPES YOU MIGHT LIKE
Slow Cooker Chicken Pot Pie | Slow Cooker Orange Chicken | Slow Cooker Chicken Piccata
What We Love About This Crock Pot Shredded Chicken Recipe
The crock pot has got to be a busy person’s favorite appliance, because you can just fill it, set it and go about your day, and then have a delicious meal ready when you get home. Meanwhile, this chicken will fill the whole house with mouthwatering aromas.
- 10 Minute Prep: Place it in the pot and then have it ready when you get home.
- Easy Ingredients: All found in pantry or the fridge.
- Family Friendly: Allowing your family to construct their own tacos the way they like them will make your life so much easier.
- Adaptable: Can make it low-carb, low-cal, or dairy free, etc.
- Makes Great Leftovers: This meat is great on so many different things!
Ingredient Notes
- Chicken Breasts: Four large cut in half, boneless skinless chicken thighs can also be used
- Seasonings: Chili Powder, Paprika, Onion Powder, Sea Salt, Garlic Powder, Ground Cumin, Oregano, Black Pepper and Cayenne Pepper
- Salsa: One jar of your favorite kind
Equipment Needed
- Slow Cooker
How to Make Crock Pot Shredded Chicken for Tacos
These are the basic steps for making this jalapeno chicken recipe. Please refer to the recipe card below for more detailed instructions and nutritional information.
STEP 1: COMBINE
First, in a small bowl, combine chili powder, paprika, onion powder, sea salt, garlic powder, ground cumin, oregano, black pepper, cayenne pepper and red pepper flakes.
STEP 2: ARRANGE
Second, lay the chicken in the crockpot, sprinkle with seasoning mix, and cover with the salsa. Cook on High for 2-3 hours or low for 5-6 hours.
STEP 3: SHRED
Finally, shred the chicken with two forks and then serve however you like.
Prep and Storage Tips for Easy Crock Pot Shredded Chicken
HOW TO MAKE THIS RECIPE AHEAD OF TIME
That is the whole point of making it in the crock pot, it does all the work for you.
HOW TO STORE THIS RECIPE
The chicken can last up to four days after cooking in the refrigerator if you store in an airtight container or in a bowl covered well with aluminum foil or plastic wrap.
HOW TO FREEZE THIS RECIPE
The cooked chicken can be placed in a freezer bag or in an airtight container for 4 months without losing any of its nutritional value.
HOW TO REHEAT THIS RECIPE
Thaw in the fridge overnight and then heat in a saucepan on the stove or in the microwave.
Frequently Asked Questions
Gluten free spices can be used. The chicken is relatively healthy, but you can use a salt alternative for a low sodium diet.
Of course, that is a great substitute for this recipe, especially if you are a fan of dark meat.
Indeed, just make sure that the internal temperature of the chicken reaches 165 degrees on a meat thermometer before serving.
Mexican Casseroles, quesadillas, soft tacos, hard tacos or burritos, just to name a few.
Expert Tips for Making This Crock Pot Shredded Chicken for Tacos Recipe
- Add Premade Taco Seasoning: Use a store-bought taco seasoning or try making your own, it is super easy, like this Mild Taco Seasoning.
- Fresh Veggies: Fresh Avocado, lettuce, tomatoes, onions and peppers.
- Variation tip: Top with your favorite cheese, such as pepper jack, cheddar cheese or a great taco cheese blend.
- Alternate cooking method tip: Bake at 350 degrees for 50 minutes, make sure the internal temperature reaches 165 degrees.
- Dietary consideration tip: Use gluten free taco shells or tortillas or place the chicken on top of a salad.
What to Serve with Crock Pot Shredded Chicken for Tacos
- Spanish Rice
- Black Beans
- Salsa
Crock Pot Shredded Chicken for Tacos
Equipment
- Slow Cooker
Ingredients
- 4 large chicken breasts , cut in half
- 2 teaspoons chili powder
- 1 ½ teaspoons paprika
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon oregano
- ¼ teaspoon freshly ground black pepper, or to taste
- 1 pinch cayenne pepper, or to taste (optional)
- 1 pinch red pepper flakes, or to taste (optional)
- 16 ounce jar of salsa
- Taco shells
Instructions
- In a small bowl, combine chili powder, paprika, onion powder, sea salt, garlic powder, ground cumin, oregano, black pepper, cayenne pepper and red pepper flakes.
- Lay chicken breasts on the bottom of crock pot.
- Sprinkle seasoning mix evenly over all sides of the chicken.
- Cover chicken with salsa.
- Cook on low for 4-5 hours, or high for 2-3 hours, or until chicken breasts are tender.
- Use two forks to shred the chicken directly in your crock pot.
- Serve in taco shells with topping of your choice.
Expert Tips
- Add Premade Taco Seasoning: Use a store-bought taco seasoning or try making your own, it is super easy, like this Mild Taco Seasoning.
- Fresh Veggies: Fresh Avocado, lettuce, tomatoes, onions and peppers.
- Variation tip: Top with your favorite cheese such as pepper jack, cheddar cheese or a great taco cheese blend.
- Alternate cooking method tip: Bake at 350 degrees for 50 minutes, make sure the internal temperature reaches 165 degrees.
- Dietary consideration tip: Use gluten free taco shells or tortillas or place the chicken on top of a salad.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.