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slow cooker shredded chicken

Crockpot Shredded Chicken Tacos

This recipe for Crockpot Shredded Chicken Tacos doesn’t get any easier with only four ingredients and being made in the crockpot!
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Course: Dinner
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 6 people
Calories: 593kcal


  • 2-6 chicken breasts
  • 1/8 cup taco seasoning (about one packet)
  • 1 Can Rotel
  • + Fixing and condiments for chicken tacos and/or quesadillas


  • In a four quart (or large Crockpot), layer your boneless chicken breasts on the bottom.
  • Pour your undrained can of Rotel on top of the chicken
  • Sprinkle with taco seasoning
  • Cover the crockpot and cook on high for three to four hours, or on low for six to eight hours. Don’t forget to check the temp of your shredded chicken taco meat with your meat thermometer!
  • Shred the chicken using two forks or a hand mixer.
  • ** If you use the hand mixer, be sure to remove the chicken from the ceramic bowl first.
  • Finally, serve your pulled chicken with tortillas, shredded cheese, shredded lettuce, sour cream, and all of the other fixings that you’d like.


If you like your chicken more crispy (Carnitas style), that's easy to do, too!
After shredding your meat, spread a piece of foil on a baking sheet and broil the chicken in 5 minute increments, carefully watching to make sure it doesn't burn.
Meal ideas for this chicken:
I love to make a big batch of this chicken. I'll then use it off and on for up to four days to make quesadillas, chicken tacos, chicken taco salads, quesadillas, nachos and more.


Calories: 593kcal | Carbohydrates: 19g | Protein: 99g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 289mg | Sodium: 918mg | Potassium: 2445mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1027IU | Vitamin C: 46mg | Calcium: 150mg | Iron: 6mg