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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. This chicken is tender, juicy and delicious! The BEST recipe for a quick and easy meal!

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

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SLOW-COOKER SHREDDED CHICKEN TACOS from Sweet Little Bluebird
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 – 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.

 

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. 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!!!

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  4. 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. 🙂

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