Shredded Chicken Tacos (Crock Pot Style)

I love using my Crock Pot – especially during the summer, when you don’t necessarily want to heat up the house with the oven all day or slave over a hot stove. I especially like crock pot cooking on the weekends in the summer. Beautiful days are spent outdoors. With a crock pot, you can throw things together in the morning, then spend the day doing fun stuff, to return at the end of your adventure to a complete or nearly complete supper. Yeah, that’s always nice!

I love all things “taco” – from your typical ground beef tacos, to my Super Easy Chorizo Tacos – The Perfect Food. One of my favorite taco fillings is spicy shredded chicken. The beauty of this recipe (aside from the obvious – the crock pot) is that the chicken can be used to top tostadas or fill burritos or whip up some awesome Chicken Quesadillas – the list goes on and on. For today’s recipe, we are serving up tacos. There are only four ingredients to the filling, and one of those is purely an “optional” thing.

Oh, and before I forget – don’t worry if you forgot to thaw out the chicken – it goes into the pot frozen. Perfect for old gals like me who tend to forget!

Shredded Chicken Tacos
1 Cup Chicken Stock
3 Tablespoons Taco Seasoning
2 Teaspoon Red Pepper Flakes (optional)
5 chicken breasts, about 2 1/2-3 pounds, frozen
12 Soft or Crunchy Corn Tortillas Taco Shells
2 Roma Tomatoes, Chopped
1 Head Lettuce, Shredded
1 Cup Mexican Cheese Blend, Shredded
1 Cup Sour Cream

Measure chicken stock in a microwave safe measuring cup, pop into the microwave to warm, about 2 minutes. Add seasonings and stir/whisk to blend well. This should become rather thick.

Spray a crock pot with cooking  spray and place frozen breasts inside. Pour warm seasoned stock over breasts. Cover with lid and cook on low for 8 hours, or on high for 4 hours.

Once chicken has cooked to the point that it is easily falling apart, it’s ready to shred. Shred the chicken with two forks right in the pot so that it soaks in the sauce as it is shredded. Taste and adjust seasonings as desired.

Shred lettuce, chop tomatoes and plate for serving. Fill taco shells with chicken, top with lettuce and tomatoes. Garnish as desired with sour cream and cheese.

Don’t forget to serve these delicious tacos alongside some Refried Beans for an easy Mexican supper.

Shredded Chicken Tacos 1
Gather up your ingredients to make the taco filling. With only four ingredients, gathering is a snap.
Shredded Chicken Tacos 2
Once the sauce is warm, simply pour over frozen chicken breasts, set the crock pot to low and that’s it for about the next 8 hours.
Shredded Chicken Tacos 3
When it’s supper time, all you need to do is shred the lettuce, chop the tomatoes and warm your taco shells. The filling can be transferred to a large bowl or served right out of the crock pot for less clean up later.
Shredded Chicken Tacos 4
Simply fill the taco shells with the shredded chicken, top with a little lettuce, tomato and whatever else you like, then sit back and enjoy!

Aquí está a una comida maravillosa!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

One thought on “Shredded Chicken Tacos (Crock Pot Style)”

Comments are closed.