Name: Fiesta Slow Cooker Shredded Chicken Tacos
Prep time: 10 min
Cook time: 6 min
Total time: 6 min
Ingredients: 1 cup chicken broth; 3 tablespoons taco seasoning mix; 1 pound skinless, boneless chicken breasts

Fiesta Slow Cooker Shredded Chicken Tacos

chicken broth

taco seasoning mix

chicken breasts

Combine chicken broth and taco seasoning mix in a bowl. Place chicken in a slow cooker and pour chicken broth mixture over chicken.


Cook on Low for 6 to 8 hours. Shred chicken.


Simple and delicious! I used chicken tenders, so they were cooked in about 4 hours on low. Also, I did opt to use the whole packet of taco seasoning b/c I didn't want to keep the little bit that was left in the packet. After shredding, I poured some of the liquid over to keep it moist. This was very flavorful. We used this to make lettuce 'tacos', and topped them w/ red onion, tomatoes, shredded cheddar and a bit of sour cream. The whole family LOVED this...definite keeper~YUM! Thanks for sharing. :)

Fiesta Slow-Cooker Shredded Chicken Tacos Haiku: "Mine shredded at 5, left the chicken there on 'warm' up til dinnertime." The chicken breasts I used were smaller, so maybe that's why they were done more quickly than the recipe suggested, but a quick fork-jab at 5 hrs and they fell apart, so I shredded them and put them back in the slow-cooker w/ the taco seasoning/chick broth "juice" on warm setting until we served them w/ your typical taco toppings. Thank goodness for a nice variety of garnishes to liven up the flavor, b/c the 3 TB of taco seasoning really didn't make the chicken all that flavorful. But the prep was such a snap that this recipe certainly deserves stars for ease; it just needs a flavor-bump.

Yummy! Like the others said, I used a whole package of taco seasoning. Also added red and green bell peppers, red onions and tomatoes with the chicken. Added two cups of broth instead of one. I went to the gym and left it at the crockpot on high for two hours. Just perfect! I had some leftovers so I used it as toppings to my salad with ranch dressing! And its good!!

I added a whole packet of low sodium taco seasoning plus a packet of ranch dressing seasoning and a jar of salsa. I also used a hand mixer on low speed to shred the chicken in the crock pot. Turned out great. Super easy.

In reading previous reviews I added some extra spices for flavor, but was most interested in this recipe for the texture of the chicken (can get chewy in crock pot) and ease of preparation.  It completely hit the mark on both.  Everyone in my house, including 3 picky kids, loved this chicken.  I will be using it from now on instead of ground beef for tacos, nachos, burritos, since it is so much healthier.

I figured this would not be spicy enough for us Soooo this is what I did. 1 can of chicken broth, 1 can of tomato sauce,1 package of taco seasoning, 1 jalapeño chopped fine, a few dashes of tabasco, 1 can of green chili's  and 4 large chicken breasts. Crock pot on high 4 hours. Chicken was already falling apart. Shredded and returned to the small amount of liquid left and placed on warm. Served with Pico de gallo, avacado on corn tortillas. Tasty. None left over.

This is an awesome meal anytime but especially great in the summer when you want to be outside and not spend time cooking. I cooked mine on high for only 3 hours took chicken out shredded it and returned to cooker. I then added 1/2 cup of salsa and stirred together and let it sit on warm for about 1 hour. I used a homemade taco seasoning from this site as well as 1 tablespoon of ground coriander and 3 cloves of garlic to amp up the flavor a bit. Very customizable as everyone can top with their favourite toppings and child friendly:)

My husband made this and it was fabulous! He added a can of rotel to the top of chicken in the crock pot. BEST chicken tacos I ever had.

Quick and easy recipe. I used an entire packet of taco seasoning and added a jar of salsa for some extra flavor.

The slow cooker does it all for these delicious chicken tacos! 

Fiesta Slow Cooker Shredded Chicken Tacos

Prep Time: 10 minutes

Cook Time: 6 hours

Total: 6 hours, 10 minutes

Servings: 8

Cost: $1.08 /serving

Author : Ashlie Boucher

Ingredients

Instructions

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