Slow Cooker Chicken Tacos Recipe

Easy and tasty! I prepared this recipe with chicken tenders and cooked them on low for about 4 hours. I decided to use the entire packet of taco seasoning to avoid leftovers. After shredding the chicken, I added some of the cooking liquid to keep it juicy. The flavor was excellent. We made lettuce "tacos" with the chicken and topped them with red onion, tomatoes, shredded cheddar, and a dollop of sour cream. The whole family adored this dish, it's definitely a keeper - so delicious! Thank you for sharing. :)

Fiesta Slow-Cooker Shredded Chicken Tacos Review: I found that my chicken shredded perfectly after 5 hours on the 'warm' setting until dinner. The chicken breasts I used were smaller, so they cooked faster than expected, but a quick check with a fork at 5 hours proved they were ready to be shredded. I placed the shredded chicken back in the slow-cooker with the taco seasoning and chicken broth, letting it simmer on the warm setting until we were ready to serve it with classic taco toppings. While the dish lacked flavor despite using 3 tablespoons of taco seasoning, the variety of garnishes helped enhance the taste. The recipe was incredibly easy to prepare, earning it high marks for simplicity, but it could benefit from a boost in flavor.

I thought this dish wouldn't have enough spice for our liking, so I made some adjustments. I used 1 can of chicken broth, 1 can of tomato sauce, 1 packet of taco seasoning, 1 finely chopped jalapeño, a few splashes of Tabasco, 1 can of green chilies, and 4 large chicken breasts. I cooked it in the crockpot on high for 4 hours, and the chicken was so tender it practically shredded itself. I shredded the chicken and put it back in the remaining sauce on a warm setting. We enjoyed it with Pico de Gallo, avocado, and corn tortillas. It was tasty and there wasn't a single bite left!

We absolutely loved this recipe and will definitely be making it again! My husband and I used 4-1/2 pounds of bone-in, skin-on chicken thighs and slow-cooked them for 8 hours on low. Following the advice of other reviewers, we added 1 can of green chilies and tomatoes, a chopped red bell pepper, 2 cups of chicken broth, 6 tablespoons of taco seasoning, and a packet of classic ranch dressing. After 8 hours, we removed the thighs, deboned and deskinned them, shredded the chicken in the crockpot, and added black beans, corn, and 2 cups of Costco's "Organic Jack's Cantina Salsa". We cooked it on high for an extra 45 minutes to warm everything up. Using skin-on, bone-in thighs not only saved us money but also enhanced the flavor. We might even freeze some leftovers if there are any!

I couldn't resist trying this recipe out, even though I ended up making a few adjustments. With some leftover chicken on hand, I decided to double the recipe and threw everything into the slow cooker. Despite my little mishaps, like forgetting to premix the water and taco seasoning, the aromas that filled my kitchen the next morning were absolutely delightful. Turned out, the chicken had slow cooked for 10 hours instead of the intended 4, but the end result was nothing short of perfection. A happy accident, indeed!

I have made this recipe many times because it has become a family favorite and it's surprisingly easy for how delicious it is. I have two tips to share. First, I recommend using Chicken Taco Seasoning, and Penney's brand is my favorite. Second, I use a hand mixer on low speed to shred the chicken in the crockpot with the juices, resulting in perfect results every time.

I have only one critique of this recipe: cooking chicken breasts in the slow cooker for 6 hours, as suggested, can lead to the meat being overcooked and dry. However, despite this drawback, I have to say that finding a more delicious chicken taco filling is a challenge. And while this recipe may not be the easiest to make, the end result is absolutely worth it. I give this recipe a solid 5 stars just for the effort-to-reward ratio alone. The shredded chicken is truly fantastic, especially when mixed back with the flavorful broth.

Absolutely amazing! This recipe is not only delicious but also incredibly simple to make. It's a healthy and versatile option that can be customized to suit different tastes. I currently have it cooking in the crockpot, and I usually make extra to have stress-free meal options throughout the week. My family loves turning it into burritos or tacos, while I enjoy mine on a bed of spinach salad with olives, salsa, avocado, yogurt, cilantro, radishes, lime, and any other toppings I can think of. It's a perfect way to start the week off right!

I have prepared this recipe previously, and like others have noted, it doesn't have a very strong flavor. To enhance the taco seasoning taste, I included one teaspoon of cumin, one teaspoon of freshly ground black pepper, and a tablespoon of freshly squeezed lime juice. These additions really made a difference. Personally, I enjoy cilantro, so I recommend adding freshly shredded cilantro to your liking during the last 15 minutes of cooking. Nonetheless, be mindful that not everyone enjoys cilantro, including my youngest son.

This dish exceeded my expectations! I decided to make a larger batch by doubling the recipe and began cooking on Saturday night. To ensure the dish stayed fresh, I kept it on low heat overnight and enjoyed it after early church on Sunday. I opted for low-carb tortillas for my husband. I assembled the dish by layering guacamole, chicken, black beans, sautéed garlic, onions, and peppers, freshly shredded cheddar cheese, jalapeños, and a dollop of sour cream on the tortilla. The result was absolutely fantastic!

Too dry.

I decided to try low sodium taco seasoning and used a hand mixer to shred the chicken. I ended up making a double batch for my elderly mother and froze meal-sized portions for her. She really enjoys it!

This recipe is a keeper for sure! It was incredibly easy to make and my husband and I absolutely loved it! We topped our tacos with sour cream, flavorful Vidalia onions, shredded cheese, and delicious flour tortillas. There are so many ways to customize this recipe with different toppings - the options are endless and all so yummy!

Super simple!

I am going to try out this recipe. It sounds absolutely delicious.

I really like how easy this recipe is. I decided to make a double batch and threw in a small can of green chiles, which turned out to be a great addition. I also loaded up my taco with plenty of toppings.

Extremely simple to make! I cooked it on Low for 6 hours in the slow cooker. Added about 1.5 cans of Rotel and used Kinder's The Taco Blend seasoning with lime and ancho chili. Shredding the chicken was a breeze.

Delicious!!!!!!