How To Make Mind-Blowing Shredded Chicken For Your Tacos


I love making this slow cooker chicken for many reasons.  First, the slow cooker chicken is easy to make.  You just have to dump a couple of ingredients in the crock pot and you are good to go.  Second, it is so delicious.  It tastes like the authentic slow cooker chicken I get when I am at a restaurant!

Third, and possibly the best part, it makes a ton, so I always have leftovers for my tacos throughout the week.  This chicken can be easily frozen or made into a different meal altogether.  Get creative!

Check out what our friends over at Sweet Little Blue Bird had to say about this:

“I’m sharing another family favorite, Easy Slow-Cooker Shredded Chicken Tacos and Burritos. This chicken is tender, juicy and delicious!”

Yep, as well as simple and easy!



1 1/2 lbs boneless skinless chicken breasts

10 ounce can of Rotel with lime juice and cilantro

1 packet (1 ounce) Old El Paso taco seasoning

1 1/4  cups Swanson chicken broth

taco shells, hard or soft,  or flour burrito tortillas

favorite toppings – lettuce, tomato, cheddar cheese, olives, sour cream, guacamole, fresh lime, cilantro, hot sauce



Lightly spray slow-cooker with non-stick cooking spray. Place chicken in single layer. In a medium size bowl, mix broth, taco seasoning and a can of Rotel. Pour mixture over chicken and cook on low for 6 to 8 hours, or on high for 4 to 6 hours. Cooking times may vary depending on your slow cooker, adjust accordingly. When ready, shred chicken using two forks and serve in shells or tortillas with your favorite toppings.




Quick Tip: Feel free to adapt the recipe to kick up the heat

Thanks again to Sweet Little Blue Bird for this amazing recipe.