Crockpot Shredded Chicken Tacos

Crockpot Shredded Chicken Tacos are a simple and delicious meal that’s perfect for any night of the week. With tender, flavorful chicken and fresh toppings, these tacos are sure to become a family favorite.

Why Make This Recipe

This recipe is incredibly easy to make with minimal prep time. The slow cooker does all the work, making it a stress-free option for busy days. Plus, the combination of chicken, fresh veggies, and a zesty chipotle ranch sauce is irresistible.

How to Make Crockpot Shredded Chicken Tacos

Ingredients

• Slow Cooker Chicken Tacos:
  • 1 medium onion, chopped
  • 4 boneless, skinless chicken breasts or boneless, skinless chicken thighs
  • 1 (14.5 ounce) can salsa-style tomatoes (or salsa)
  • 3 tablespoons taco seasoning
  • Corn tortillas
  • 2 cups romaine lettuce, chopped
  • ⅓ cup red onion, chopped
  • ⅔ cup corn
  • 1 cup chopped tomatoes
  • Lime wedges
• Chipotle Ranch:
  • ⅔ cup ranch dressing
  • 2 tablespoons adobo sauce from a can of chipotle peppers

Instructions

1. Prepare the Chicken: Add the chopped onions, chicken breasts (or thighs), salsa-style tomatoes, and taco seasoning to a crock pot. Cover and cook on low for 4 hours or on high for 2 hours, until the chicken is fork-tender.
2. Shred the Chicken: Using two forks, shred the cooked chicken in the crock pot.
3. Make the Chipotle Ranch: In a small bowl, mix together the ranch dressing and adobo sauce.
4. Assemble the Tacos: Spoon the shredded chicken mixture onto charred corn tortillas. Top with chopped romaine lettuce, red onion, corn, and chopped tomatoes.
5. Serve: Drizzle the tacos with the chipotle ranch sauce and serve with lime wedges.

How to Serve Crockpot Shredded Chicken Tacos

Serve these tacos hot, straight from the crock pot. They pair well with a side of rice and beans or a simple salad. For a fun twist, you can also serve the chicken mixture over a bed of lettuce for a taco salad.

How to Store Crockpot Shredded Chicken Tacos

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the microwave or on the stovetop before serving.

Tips to Make Crockpot Shredded Chicken Tacos

• Tortilla Tips: For the best flavor, lightly char the tortillas over an open flame or in a hot skillet.
• Adjust Spiciness: Adjust the amount of adobo sauce in the chipotle ranch to suit your spice preference.
• Extra Veggies: Feel free to add extra veggies like bell peppers or avocado to your tacos.

Variation

• Vegetarian Option: Use black beans or tofu instead of chicken for a vegetarian version.
• Different Sauces: Swap the chipotle ranch for a creamy avocado sauce or a spicy sriracha mayo.

FAQs

1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work great in this recipe and add extra flavor.

2. Can I make this recipe ahead of time?
Yes, you can prepare the chicken mixture ahead of time and store it in the refrigerator. Reheat when you’re ready to serve.

3. What other toppings can I use?
You can add avocado, shredded cheese, jalapeños, or sour cream to your tacos for extra flavor.