Today is a family go-to favorite – Easy Slow-Cooker Shredded Chicken Tacos, Burritos and Bowls. Great for nachos and salads too!
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!
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!
HOW TO MAKE SLOW COOKER SHREDDED CHICKEN TACOS, BURRITOS & BOWLS
For a tasty, cheesy twist, check out my Slow Cooker Queso Chicken Tacos.
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
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
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
*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!
Jennifer Johnson
We make this at least once a week if not more and have the left overs for lunch. Super easy, & Super delicious. My 4 year old’s favorite!!
Anonymous
I'm trying left over shredded turkey, from Thanksgiving…same concept, sounds yummy esp for my picky eater! lol
Anonymous
About how many does this recipe feed?
Leslie
The "sauce" came out thin and I'd like to thicken it next time. Any recommendations?
BA
I add a can of tomato paste, but there is not really supposed to have a sauce. Leave out the chicken broth and just use a cup of water.
Natasha Nicole
I make this in my pressure cooker all the time. It's fast, tender and delicious!
Natasha Nicole
Turn out amazing eveytime. I make it in my pressure cooker!
Shalin
I've made this so many times! Never fails to be delicious. I'm making this for the big game tomorrow. Chicken nachos!
Anonymous
How many points is it?
Anonymous
How can I make this in the oven or stove top?
Norma
To make it in the oven or stovetop I would use a Dutch Oven. I usually place the Rotel, (or any salsa I have on hand) broth & seasoning in the pot first and then add the chicken so I don’t have to waste an extra bowl for mixing. For stovetop instructions, cook on med-low until the chicken is tender and shreds easily. It usually takes about 45-60 minutes. To cook in the oven I would bake at 400° for 60-90 minutes and check it after 60 minutes to see how easily it shreds. I also like to add some diced onions at the beginning because we love onions!
Good luck as I’m sure you will enjoy this dish!! The leftovers make for really good chicken enchiladas.
Gladys
i love this recipe, its one of my favorites because its so easy and you can use the meat so many different ways. DELICIOUS!!
i will definitely be sharing this recipe.
Candice Grubbs
I got it in the crackpot now. I bought lettuce and Pico design Gallo for the top cause it has onions, tomato, cilantro- everything I would want and sour cream. Other than that, I may have put an extra piece of chicken in. I had a three lb bag so I tried to get close. We will see!
Jamie White
I want to add sliced onion. Has anyone tried it?
Norma
Oh yes! I always add in extra onions at the beginning.
StephanieHuman
All I have is chicken tenders on hand, could I use those or would they cook to quickly?
Anonymous
Making it now and it smells so good..
Christy Jones
So very good, quick, and easy. Thank you!
Christy Jones
So very good, quick, and easy. Thank you!
Anonymous
I made this and my husband and son LOVED it! Hubby, who put all the goodies on his tacos, said it didnt even need all that. Making it again tonight!
Anonymous
About how many chicken breasts is 1 1/2 pounds?
Anonymous
Chicken can be frozen, but may add to cooking time.
Anonymous
Should the chicken be defrosred?
Carla
putting it in a crockpot tomorrow! Looks yummy and easy
Thanks for sharing
Shirley
How many serving will this make? also what size can of Rotel did you use?
JelloBelly
This recipe resembles one of my own. I sometimes make the simmer sauce out of Cuban mojo (not too much because it would be overly tangy). I add black beans and call them Cuban tacos. 🙂
Sammie
Delish. Not able to get Rotel here in the UK, but a little improvisation can be a good thing. Making these this week! Sammie http://www.feastingisfun.com