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Slow Cooker Shredded Chicken Tacos and Burritos

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Just in time for Cinco De Mayo, I’m sharing another family favorite, Easy Slow-Cooker Shredded Chicken Tacos and Burritos.

SLOW COOKER SHREDDED CHICKEN TACOS & BURRITOS

This is THE BEST slow cooker chicken tacos recipe! You only need a few ingredients to make this fantastic chicken – chicken breast, Rotel, taco seasoning and chicken broth. Tender, juicy, absolutely delicious –  on regular rotation in my home. Sure to become a new go-to family favorite! 

Read rave reviews from people who tried this recipe on Pinterest!

Read More Rave Reviews

SLOW-COOKER SHREDDED CHICKEN TACOS from Sweet Little Bluebird

WHAT YOU NEED TO MAKE SLOW COOKER SHREDDED CHICKEN TACOS & BURRITOS

Chicken breasts, taco seasoning, Rotel and chicken broth, taco shells (hard/soft) and your favorite taco and burritos toppings.

**Note Spring 2020 –  This recipe is super easy to adapt! With our new stay-at-home orders and limited supplies, this recipe is easy to sub ingredients, using what is available. You do have to add the chicken broth – it will still taste great and be tender.  If you do not have Rotel you can sub with Salsa.

HOW TO MAKE SLOW COOKER SHREDDED CHICKEN TACOS & BURRITOS
With just a few ingredients and little effort, let your slow-cooker do most of the work.
SLOW COOKER SHREDDED CHICKEN TACOS from Sweet Little Bluebird
Mix your ingredients in a medium size bowl – chicken broth, can of rotel and taco seasoning…
Place chicken breasts in a single layer then pour the mixture over top. Cook on low for 6 to 8 hours, or on high for 4 to 6 hours. Cooking times will vary with different slow-cookers, adjust time according to your cooker.  
When the chicken is ready, shred it right in the slow-cooker. You can remove some of the juice if you like, or just leave it in the cooker. I like the chicken to remain in the juice and use a fork to serve the chicken.
Serve your tacos or burritos with your favorite toppings. Fresh lime and cilantro is ALWAYS a must-have when I make this for dinner.  This time, no fresh cilantro, I forgot to grab it at the store. Boo. Thankfully there is some in the can of Rotel.
Serve the tacos and/or burritos with corn, rice, beans, chips and salsa…and for the adults, maybe even a margarita!
SLOW-COOKER SHREDDED CHICKEN TACOS from Sweet Little Bluebird
Slow Cooker Queso Chicken Tacos Recipe

For a tasty, cheesy twist, check out my Slow Cooker Queso Chicken Tacos.

SLOW COOKER QUESO CHICKEN TACOS

 

Slow-Cooker Shredded Chicken Tacos and Burritos

Save Recipe to Pinterest

 

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts
  • 10 ounce can of Rotel with lime juice and cilantro OR Original Rotel with diced green chilies (DO NOT DRAIN)  – You can make your own Rotel, click here for a recipe from Mommy’s Kitchen
  • 1 packet (1 ounce) of your favorite taco seasoning
  • 1 1/4  cups 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
Directions
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.

 

**Note, Spring 2020 –  This recipe is super easy to adapt! With our new stay-at-home orders and limited supplies, this recipe is easy to sub ingredients, using what is available. You can skip the chicken broth – it will still taste great and be tender.  If you do not have Rotel you can sub with Salsa.

 

Tips
This recipe is not spicy if you use Rotel with lime juice and cilantro. For a spicier version, I recommend using Original Rotel with diced green chilies. You can also add other spices to kick up the heat. This recipe is versatile and easy to adapt to your taste.
Thanks so much for stopping by!
Cheers!

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Comments

  1. Molly

    Can this be prepared the night before and put in the fridge and then plugged in to the crockpot in the morning ?

    Reply

  4. Lacy L

    Just an easy tip I learned I have a recipe I came up with kind of like this and one thing I have figured out over time is if you get a kitchen towel and attach it to the under side of the crock pot lid and secure it on top while cooking it will keep a lot of the moisture out and make a huge difference and also save on the moisture in your tortilla!!!

    Reply

  7. Shannon

    I doubled the recipe for a church potluck and it tasted great but was really liquidy. Next time I won’t double the broth or maybe I’ll leave it out altogether.

    On the plus side, I added some corn and black beans (drained and rinsed) to the leftovers and made a yummy taco soup. 🙂

    Reply

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