Slow Cooker Mexican Shredded Chicken Tacos
This recipe for slow cooker Mexican shredded chicken tacos is like a magic trick for your taste buds. With just a few simple steps, you can turn chicken and a few ingredients into something totally delicious.
Servings 12 servings
Calories 116kcal
Equipment
- slow cooker
Ingredients
- 1 tablespoon olive oil
- 3 small bell peppers sliced
- 1 large sweet onion thinly sliced
- 1 & 1/2 teaspoons garlic powder
- 1 & 1/2 teaspoons onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds boneless skinless chicken breast
- 2 cubes tomato bouillon with chicken flavor
- 1/2 teaspoon adobo all-purpose seasoning
- 1/2 teaspoon ground cumin
- 15 ounce can low-sodium chicken broth
Instructions
- Place a large skillet over medium heat. Add the olive oil; once hot, add the peppers, onion, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, and pepper. Stir to combine1 tablespoon olive oil, 3 small bell peppers, 1 large sweet onion, 1 & 1/2 teaspoons garlic powder, 1 & 1/2 teaspoons onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Cook until the vegetables are softened, stirring occasionally, about 8 minutes. Take off the heat.
- Spray an 8-quart slow cooker with cooking spray. Place the chicken into the bottom of the pot.2 pounds boneless skinless chicken breast
- Crumble the bouillon and sprinkle it over the chicken. Sprinkle the remaining garlic powder and onion powder on top. Add the adobo and cumin.2 cubes tomato bouillon with chicken flavor, 1/2 teaspoon adobo all-purpose seasoning, 1/2 teaspoon ground cumin
- Pour the chicken broth around the chicken, then add the peppers and onions.15 ounce can low-sodium chicken broth
- Place the lid on and cook for 6-8 hours on low or 2-4 hours on high.
- Shred the chicken in the pot and mix everything together. Serve in tacos, or however you wish.
Notes
- Use a hand mixer to shred the chicken easily in the slow cooker.
- Add a little bit of hot sauce or chipotle peppers for extra spice.
- For crispy edges, spread the shredded chicken on a baking sheet and broil for a few minutes.
- Make a double batch and freeze half for a quick meal later.
- Serve with a simple side salad or Mexican rice to round out the meal.
Nutrition
Calories: 116kcal | Carbohydrates: 4g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 150mg | Potassium: 397mg | Fiber: 1g | Sugar: 2g | Vitamin A: 956IU | Vitamin C: 40mg | Calcium: 12mg | Iron: 1mg
Kevin, Andrew, and I all enjoyed this on tortillas or tortilla chips. It's mild but flavorful. I did put it in the oven to broil for a few minutes to crisp up the edges.
