These slow cooker shredded chicken tacos never fail me. This recipe is simple, hands-off, and makes taco night feel effortless. Set it, forget it, and come home to something delicious.
Table of Contents
Why I Love This Recipe
I first had this recipe a year ago while visiting my husband’s family in Tennessee. My mother-in-law had it simmering all day, and the smell was incredible. I had to get the recipe—and now I’m sharing it with you!
- When I want tacos without the work, this slow cooker shredded chicken comes to the rescue. It’s effortless and always hits the spot.
- The flavor is spot-on. It’s tender, juicy, and seasoned just right—perfect for stuffing into soft or crunchy tacos.
- It makes a big batch. I love that there’s always enough for leftovers, and it freezes beautifully for easy meals later.
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Key Ingredients and Substitutions
- Chicken Breast: These will be the star of our shredded chicken tacos, providing a juicy and tender base for all the flavors to come together.
- Rotel: This canned mix of diced tomatoes and green chilies will add a zesty kick and a bit of heat to the dish, giving it a Tex-Mex flair.
- Black Beans: They’ll bring a rich, earthy flavor and a satisfying, creamy texture to the tacos, as well as a good dose of protein.
- Whole Kernel Corn: This will add a touch of sweetness and a bit of crunch, balancing out the other savory and spicy flavors in the dish.
- Taco Seasoning: This pre-mixed blend of spices will give the dish that classic taco flavor, with just the right amount of heat and a hint of smokiness.
- Cream Cheese: It will add a creamy, tangy twist to the shredded chicken, making it extra lusciously rich.
How to Make Slow Cooker Shredded Chicken Tacos
Preparation
To start making your slow cooker shredded chicken tacos, gather all your ingredients. It’ll make the cooking process smoother!
Step 1 – Combine Chicken and Vegetables
First, add the chicken, Rotel, drained and rinsed black beans, corn, and taco seasoning to the slow cooker. Mix everything well to ensure the chicken and vegetables are coated with the taco seasoning.
Step 2 – Cook on Low
Cover the slow cooker and set it to low. Let the chicken and vegetable mixture cook for at least seven hours. This slow cooking process will help the chicken become tender and easy to shred.
Step 3 – Add Cream Cheese
After the initial seven hours, add the cream cheese to the slow cooker. Mix it in with the chicken and vegetable mixture, then cover and let it cook for an additional hour.
Step 4 – Shred Chicken and Mix
After the final hour, the chicken should be very tender. Use two forks to shred the chicken directly in the slow cooker and mix it well with the other ingredients. The cream cheese should be fully melted and incorporated at this point.
Step 5 – Serve
Once the chicken is shredded and well mixed, it’s ready to serve. You can enjoy it in tortillas or hard taco shells. Add your favorite taco toppings, such as lettuce, cheese, and salsa, for a customizable and satisfying meal.
Expert Tip
For creamy, flavorful shredded chicken tacos, don’t skip the cream cheese! I add it during the last hour in the slow cooker – it melts into the chicken and gives it a rich, velvety finish that’s perfect for tacos.
Recipe FAQs
Rotel is a brand of canned tomatoes and green chilies. You can usually find it in the same aisle as other canned tomatoes in your local grocery store.
Absolutely! If you’re not a fan of black beans, you can use pinto beans or kidney beans.
More Slow Cooker Recipes You’ll Enjoy
Slow Cooker Shredded Chicken Tacos
Ingredients
- 4 chicken breasts
- 10 oz Rotel
- 15.5 oz black beans drained
- 15.25 oz whole kernel corn
- 1 packet taco seasoning pr 2 Tablespoons homemade taco seasoning
- 8 oz cream cheese
Instructions
- Add chicken breasts, Rotel, black beans, corn, and taco seasoning to the slow cooker and mix until well combined. Cook on low in the slow cooker for at least seven hours.
- Shred the chicken. Add the cream cheese and mix. Let cook on low for an additional hour.
- Mix and enjoy in tortillas or hard taco shells.
Notes
My Favorite Variations
- Swap the Protein: Use beef or pork instead of chicken – just adjust the cook time.
- Add Heat: Stir in diced jalapeños or a pinch of cayenne for extra spice.
This is very good I eat it for lunch do you know how bad it is on our weight for us trying watch our
Very easy