Shredded Chicken Tacos
These magnificently simple Shredded Chicken Tacos are about to send your Taco Tuesday out of the stratosphere! They're so good, your biggest problem will be having no leftovers! Oh... and tonight you can let your slow cooker do the work for you!
Servings: 8 tacos
Ingredients
- 3 lbs. Chicken Breasts fresh or thawed
- 16 oz. Chicken Broth (1 can)
- 1 tbsp Paprika
- 2 tbsp Chili Powder
- 1 tbsp Garlic Salt
- 1 tbsp Onion Powder
- 3/4 tsp Cumin
- 2 tbsp Corn Starch
- 4 1/2 tsp Sugar
- 3/4 tsp Crushed Red Pepper
- 3/8 tsp Cayenne Pepper
- 1 1/3 cup Water
Instructions
- Gather your ingredients.
- Place Chicken Breasts in 5 or 6 quart Crock Pot, and pour can of Chicken Broth over Chicken.
- Cook on HIGH for 3 hours, or LOW for 6 hours, or until done. (covered)
- Add Paprika, Chili Powder, Garlic Salt, Onion Powder, Cumin, Corn Starch, Sugar, Crushed Red Pepper, and Cayenne Pepper to small bowl, mix thoroughly, and set aside. This is the seasoning mix for your chicken tacos!
- After 3 hours on HIGH or 6 hours on LOW, drain juices from Crock Pot.
- Remove Chicken Breast from Crock Pot and shred. Then, place shredded Chicken back into Crock Pot.
- Add 1 & 1/3 cup of water to the dry fajita seasoning ingredients, and stir well.
- Pour liquid seasoning mixture over shredded Chicken, stir well, cover and cook for 10 more minutes on HIGH.
- Add to tacos or burritos and get ready for some crazy-good chicken!
- Optional: Top with Mango Salsa to send them over the top!
Notes
- How To Store: Your shredded chicken for tacos can be stored in an airtight container in the refrigerator for up to three days. You can reheat the leftovers the next day for some Easy Keto Meal Prep!
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
