Description
These slow cooker shredded chicken tacos offer a foolproof way to serve a protein-packed, flavorful meal with minimal hands-on effort. By slow-cooking lean chicken breasts with fire-roasted tomatoes, fresh onions, and an aromatic blend of chili powder and cumin, you achieve tender, juice-filled meat that perfectly absorbs savory seasonings. It is an ideal, family-friendly solution for busy weeknights that avoids processed additives while delivering deep, authentic Mexican-inspired flavors in every bite.
Ingredients
2 pounds boneless skinless chicken breasts
1 can (14 oz) fire-roasted diced tomatoes
2 tablespoons chili powder
1 medium yellow or white onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
Salt and black pepper to taste
Instructions
Dice the onion into small pieces.
In a small bowl, whisk together the chili powder, cumin, salt, and pepper.
Place chicken breasts into the bottom of a 6-quart slow cooker.
Cover the chicken evenly with the diced onions and minced garlic.
Pour the diced tomatoes, including the liquid, over the chicken.
Sprinkle the reserved spice rub evenly over the top of the contents.
Cover and cook on low heat for 4 hours until the chicken is tender.
Use two forks to shred the chicken directly in the pot and toss with the cooking juices.
Notes
Store leftover shredded chicken in an airtight container in the refrigerator for up to 3 days. Use extra seasonings such as paprika or dried oregano for additional depth. Serve in warm corn or flour tortillas with your favorite toppings like cilantro, lime wedges, or avocado.
- Prep Time: 10
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco portion
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg