by Mary Neumann · 51 Comments
Today is a family go-to favorite – Easy Slow-Cooker Shredded Chicken Tacos, Burritos and Bowls. Great for nachos and salads too!
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
With just a few ingredients and little effort, let your slow-cooker do most of the work.
Mix your ingredients in a medium size bowl – chicken broth (optional), can of rotel and taco seasoning…
If you are making this for bowls, I highly recommend using chicken broth…the sauce is great over rice!
Place chicken breasts in a single layer, then pour the mixture over the top. Cook on low for 6 to 8 hours, or on high for 4 to 5 hours. Cooking times will vary with different slow-cookers, adjust time according to your cooker. With some slow cookers, chicken may be ready on high in 3 hours.
When the chicken is ready, shred it right in the slow-cooker. You can remove some of the juice if you like, or just leave it in the cooker. I like the chicken to remain in the juice and use a fork to serve the chicken.
Serve your tacos or burritos with your favorite toppings. Fresh lime and cilantro is ALWAYS a must-have when I make this for dinner.This time, no fresh cilantro, I forgot to grab it at the store. Boo. Thankfully, there is some in the can of Rotel.
Serve the tacos, burritos and bowls, with corn, rice, beans, chips and salsa…and for the adults, maybe even a margarita!
For a tasty, cheesy twist, check out mySlow Cooker Queso Chicken Tacos.
Pinnable Image
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
Slow Cooker Zesty BBQ 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 1/4cups 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
Directions
Lightlyspray slow-cooker with non-stick cooking spray. Place chicken in single layer.
In a medium size bowl, mix broth (optional), taco seasoning and a can of Rotel. Pour mixture over chicken and cook on low for 6 to 8 hours, or on high for 4 to 5 hours. Cooking times may vary depending on your slow cooker, adjust accordingly. With some slow cookers, chicken may be ready on high in 3 hours.
When ready, shred chicken using two forks and serve in shells or tortillas with your favorite 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 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!
This recipe is not spicy if you use Rotel with lime juice and cilantro. For a spicier version, Irecommendusing Original Rotel with diced green chilies. You can also add other spices to kick up the heat. This recipe is versatile and easy to adapt to your taste.
Thanks so much for stopping by!
Cheers!
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- Slow Cooker Zesty BBQ Chicken
- Classic Shirley Temple Recipe
- Farmhouse Pecan Buttermilk Cake
Dinner Made Easy with Slow Cooker
Tried-and-true recipes to make cooking in your slow cooker simply & delicious!
Reader Interactions
Comments
Toni
Can you use chicken that is frozen in this recipe? If so, would you need to increase the cooking time?
Reply
Mary Neumann
It’s not recommended to cook frozen chicken in the slow cooker. If you have time to defrost your chicken, that’s best.
Read more here: https://thekitchenknacks.com/quick-answer/how-long-to-cook-frozen-chicken-breasts-in-crock-pot/Reply
Sandy
Good friends are housing a foreign exchange student from Mexico. I invited them over for Sunday late lunch and cards so we could learn from Juan how to make tortillas.I found your recipe and decided to use it and am so glad I did. The Chicken was so tender and moist, I can’t wait to make again
Thanks for sharing.Reply
Jordan
Hi there, how many servings does this make? Thank you!!
Reply
Mary Neumann
This will serve 4-6 people, Jordan.
Reply
Donna
Can this be frozen? I’m thinking about rolling this in a flour tortillas, putting in a baking dish spooning juice and topping with cheese. And baking , hope it tastes as good as my mind says it should.😊
Reply
Mary Neumann
Yes, you can freeze the chicken, Donna. 🙂
Reply
Molly
Can this be prepared the night before and put in the fridge and then plugged in to the crockpot in the morning ?
Reply
Mary Neumann
Yes, Molly, you can prepare it the night before.
Reply
Rebecca
How many people does this recipe feed?
Reply
Mary Neumann
This will serve 4-6 people, Rebecca.
Reply
Karen Williams
Can you put this recipe in an insta pot?
Reply
Lacy L
Just an easy tip I learned I have a recipe I came up with kind of like this and one thing I have figured out over time is if you get a kitchen towel and attach it to the under side of the crock pot lid and secure it on top while cooking it will keep a lot of the moisture out and make a huge difference and also save on the moisture in your tortilla!!!
Reply
Ashlyn Brooke Sprowls
can you cook this in a regular pan
Reply
Melody
Can you cook this in a pressure cooker? If so, how long?
Reply
Shannon
I doubled the recipe for a church potluck and it tasted great but was really liquidy. Next time I won’t double the broth or maybe I’ll leave it out altogether.
On the plus side, I added some corn and black beans (drained and rinsed) to the leftovers and made a yummy taco soup. 🙂
Reply
Tracey
Can you make this in a regular pan on the stove?
Reply
Megan
Can the recipe be doubled ? With the same amount of cooking time ?
Reply
Mary
Can I use frozen chicken breast
Reply
sandi schaeff
looking for your cube steak and gravy recipe
Reply
Mary Neumann
Head here, Sandi: https://sweetlittlebluebird.com/slow-cooker-cube-steak-and-gravy-quick/
Reply
Jennifer
It says use 1 1/4 cup of chicken broth would one cup be okay?
Reply
Mary Neumann
Yes, 1 cup will work, Jennifer.
Reply
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