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Slow Cooker Shredded Chicken Tacos, Burritos & Bowls

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Today is a family go-to favorite – Easy Slow-Cooker Shredded Chicken Tacos, Burritos and Bowls.

SLOW COOKER SHREDDED CHICKEN TACOS, BURRITOS & BOWLS

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 & BOWLS

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

**Note Spring 2020**  This recipe is super easy to adapt! With 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.  If you are making this for bowls, I highly recommend using chicken broth if you have it on hand…the sauce is great over rice!

This photo shows ingredients needed to make Slow Cooker Chicken for tacos, burritos and bowls.

HOW TO MAKE SLOW COOKER SHREDDED CHICKEN TACOS, BURRITOS & BOWLS
With just a few ingredients and little effort, let your slow-cooker do most of the work.
This photo shows ingredients to make the chicken on a kitchen counter.
Mix your ingredients in a medium size bowl – chicken broth (optional), can of rotel and taco seasoning…
If you are making this for bowls, I highly recommend using chicken broth…the sauce is great over rice!
This photo shows a large measuring bowl with Rotel, taco seasoning and chicken broth.
Place chicken breasts in a single layer, then pour the mixture over the top. Cook on low for 6 to 8 hours, or on high for 4 to 5 hours. Cooking times will vary with different slow-cookers, adjust time according to your cooker. With some slow cookers, chicken may be ready on high in 3 hours.
This photo show the chicken in the slow cooker, ready to slow cook.
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.
This photo shows the chicken shredded after cooking.
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.
This photo shows a soft taco with the chicken topped with toppings- shredded cheese, diced tomatoes, sour cream with sliced limes.
Serve the tacos, burritos and bowls, with corn, rice, beans, chips and salsa…and for the adults, maybe even a margarita!
This is a 4 photo collage. One photo shows a slow cooker with ingredients around it to make the chicken. The other 3 photos show chicken tacos with toppings.

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

Pinnable Image
This is a 2 photo collage. The top picture shows a slow cooker with the ingredients needed to make the chicken. The bottom photo shows a chicken taco with toppings, ready to eat.

FAN FAVORITE SLOW COOKER RECIPES  (RAVE REVIEWS)

Slow Cooker Smothered Fritos Taco Bowls

Favorite Slow Cooker Pot Roast 

Easy Slow Cooker French Dip Sandwiches

Easy Slow Cooker Smothered Chicken

Slow Cooker Zesty BBQ Chicken

Easy Slow Cooker Smothered Pork Chops

Easy Slow Cooker Root Beer BBQ Chicken (3 Ingredients)

 

Please Note – This is NOT a sponsored post. I have no affiliation with any of the products used in this recipe.

 

Slow-Cooker Shredded Chicken Tacos, Burritos & Bowls

Post updated Spring 2020

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, head here for a recipe from Mommy’s Kitchen
  • 1 packet (1 ounce) of your favorite taco seasoning
  • *1 1/4  cups chicken broth (optional)
  • 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 (optional), 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 5 hours. Cooking times may vary depending on your slow cooker, adjust accordingly. With some slow cookers, chicken may be ready on high in 3 hours.

 

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 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. If you are making this for bowls, I highly recommend using chicken broth if you have it on hand…the sauce is great over rice!

 

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.
This photo shows 2 soft tacos on a white plate, topped with toppings,- diced, tomato, chopped lettuce, shredded cheddar cheese, sour cream, with 2 sliced limes, ready to eat.
Thanks so much for stopping by!
Cheers!

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Reader Interactions

Comments

  1. Toni

    Can you use chicken that is frozen in this recipe? If so, would you need to increase the cooking time?

    Reply

  2. Sandy

    Good friends are housing a foreign exchange student from Mexico. I invited them over for Sunday late lunch and cards so we could learn from Juan how to make tortillas.I found your recipe and decided to use it and am so glad I did. The Chicken was so tender and moist, I can’t wait to make again
    Thanks for sharing.

    Reply

  3. Jordan

    Hi there, how many servings does this make? Thank you!!

    Reply

    • Mary Neumann

      This will serve 4-6 people, Jordan.

      Reply

  4. Donna

    Can this be frozen? I’m thinking about rolling this in a flour tortillas, putting in a baking dish spooning juice and topping with cheese. And baking , hope it tastes as good as my mind says it should.😊

    Reply

    • Mary Neumann

      Yes, you can freeze the chicken, Donna. 🙂

      Reply

  5. Molly

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

    Reply

    • Mary Neumann

      Yes, Molly, you can prepare it the night before.

      Reply

  6. Rebecca

    How many people does this recipe feed?

    Reply

    • Mary Neumann

      This will serve 4-6 people, Rebecca.

      Reply

  7. Karen Williams

    Can you put this recipe in an insta pot?

    Reply

  8. 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

  9. Ashlyn Brooke Sprowls

    can you cook this in a regular pan

    Reply

  10. Melody

    Can you cook this in a pressure cooker? If so, how long?

    Reply

  11. 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

  12. Tracey

    Can you make this in a regular pan on the stove?

    Reply

  13. Megan

    Can the recipe be doubled ? With the same amount of cooking time ?

    Reply

  14. Mary

    Can I use frozen chicken breast

    Reply

  15. sandi schaeff

    looking for your cube steak and gravy recipe

    Reply

  16. Jennifer

    It says use 1 1/4 cup of chicken broth would one cup be okay?

    Reply

    • Mary Neumann

      Yes, 1 cup will work, Jennifer.

      Reply

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