Crockpot Shredded Chicken Tacos
Crockpot Shredded Chicken Tacos are a simple, flavorful meal perfect for busy days and gatherings, allowing for easy customization with various toppings.
Ingredients
Main Ingredients
- 1 medium onion, chopped
- 4 pieces boneless skinless chicken breasts or boneless skinless chicken thighs
- 1 14.5 ounce can salsa style tomatoes or salsa
- 3 tablespoons taco seasoning
Toppings
- 2 cups romaine lettuce, chopped
- ⅓ cup red onion, chopped
- ¼ cup corn
- 1 cup chopped tomatoes
- ¼ cup ranch dressing
- 2 tablespoons adobo sauce from a can of chipotle peppers
Instructions
Preparation
- Add the onions, chicken, salsa-style tomatoes, and taco seasoning to a crockpot.
- Cover and cook on low for 240 minutes (4 hours) or on high for 120 minutes (2 hours), until the chicken is fork tender.
- Use two forks to shred the chicken.
Preparation of Sauce
- In a small bowl, mix together the ranch dressing and adobo sauce.
Assembly
- Spoon the shredded chicken mixture onto charred corn or flour tortillas.
- Top with romaine, red onion, corn, and tomatoes.
- Drizzle the tacos with the chipotle ranch dressing and serve with lime wedges.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep tortillas and toppings separate. Consider using homemade taco seasoning for extra flavor. Frozen chicken can be used but may require longer cooking times.