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Easy Slow Cooker Shredded Chicken Street Tacos

Close-up of two soft corn tortillas filled with saucy shredded chicken tacos, topped with fresh cilantro and onion.
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Make flavorful, tender shredded chicken for street tacos using your slow cooker. This recipe offers a quick weeknight dinner solution.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 1 small white onion, quartered
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 small corn tortillas
  • Your favorite taco toppings (cilantro, lime wedges, diced onion)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Add the chicken broth, onion quarters, minced garlic, chili powder, cumin, oregano, salt, and pepper over the chicken.
  3. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and easily shredded.
  4. Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken completely.
  5. Return the shredded chicken to the slow cooker and stir it into the cooking liquid to absorb the flavor.
  6. Warm the corn tortillas according to package directions, usually by heating them briefly in a dry skillet or microwave.
  7. Serve the shredded chicken immediately in the warm tortillas. Top with your preferred toppings.

Notes

  • For extra flavor, add 1 tablespoon of lime juice to the slow cooker before cooking.
  • If you prefer a slightly spicier taco, add 1/4 teaspoon of cayenne pepper with the other spices.
  • You can shred the chicken ahead of time and store it in the refrigerator for up to 3 days for easy meal prep.

Nutrition

Find it online: https://savoryskies.com/easy-chicken-tacos-save-dinner/