Shredded Chicken Tacos (Crock Pot Style)

It’s that busy time of the year when we need to balance work and all the other things in our lives – all the shopping and preparing for the coming Holiday season. The last thing we want to do is spend more time in the kitchen with everyday meals. Oh, it’s one thing when you are whipping up that Thanksgiving Turkey or Christmas Ham – it’s another when you look at your “To-Do” list and wonder how am I going to tackle all of that and have a yummy meal on the table at the end of the day? The great thing about crock pot recipes is that you have hours of “free” time – be it spent at the office or the mall in search of the perfect gift. You know dinner is covered, and there will be something wonderful to greet you at the end of the day.

I love all things “taco” – from your typical ground beef tacos, to my Super Easy Chorizo Tacos – The Perfect Food. One of my favorite taco fillings is spicy shredded chicken. The beauty of this recipe (aside from the obvious – the crock pot) is that the chicken can be used to top tostadas or fill burritos or whip up some awesome Chicken Quesadillas. Today we are serving up tacos. For the taco filling, only four ingredients are needed, and one of those is purely an “optional” thing.

It’s a work furlough day for me. My guys are at the office, and with our limited staff, it’s going to be a long day. While I was anxious to spend some quality time in the kitchen, cooking up a wonderful home-cooked meal, there’s simply no telling when the men-folk will be home. I needed something that could cook for hours, and be ready whenever they were – chicken tacos were the perfect ticket. The big question is what to do with my day . . . household chores are calling, so I best get to cooking so I can tackle my “To-Do” list.

Shredded Chicken Tacos
1 Cup Chicken Stock
3 Tablespoons Taco Seasoning
2 Teaspoon Red Pepper Flakes (optional)
5 chicken breasts, about 2 1/2-3 pounds, frozen
12 Soft or Crunchy Corn Tortillas Taco Shells
2 Roma Tomatoes, Chopped
1 Head Lettuce, Shredded
1 Cup Mexican Cheese Blend, Shredded
1 Cup Sour Cream

Measure chicken stock in a microwave safe measuring cup, pop into the microwave to warm, about 2 minutes. Add seasonings and stir/whisk to blend well. This should become rather thick.

Spray a crock pot with cooking  spray and place frozen breasts inside. Pour warm seasoned stock over breasts. Cover with lid and cook on low for 8 hours, or on high for 4 hours.

Once chicken has cooked to the point that it is easily falling apart, it’s ready to shred. Shred the chicken with two forks right in the pot so that it soaks in the sauce as it is shredded. Taste and adjust seasonings as desired.

Shred lettuce, chop tomatoes and plate for serving. Fill taco shells with chicken, top with lettuce and tomatoes. Garnish as desired with sour cream and cheese.

Don’t forget to serve these delicious tacos alongside some Super Easy Refried Beans for an easy Mexican supper.


Gather up your ingredients to make the taco filling. With only four ingredients, gathering is a snap.

Once the sauce is warm, simply pour over frozen chicken breasts, set the crock pot to low and that’s it for about the next 8 hours.

When it’s supper time, all you need to do is shred the lettuce, chop the tomatoes and warm your taco shells. The filling can be transferred to a large bowl or served right out of the crock pot for less clean up later.

Shredded Chicken Tacos

Simply fill the taco shells with the shredded chicken, top with a little lettuce, tomato and whatever else you like, then sit back and enjoy!

Aquí está a una comida maravillosa!





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