Slow Cooker Shredded Chicken Tacos
Slow Cooker Shredded Chicken Tacos
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken tenders
- 1 can cream of chicken soup, 10 1/2 ounces
- 1/2 cup chicken broth
- 1 packet taco seasoning mix, 1 ounce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
For Serving
- 12 flour or corn tortillas, small
- 1 cup shredded cheddar cheese, as needed
- 1 cup shredded romaine lettuce, as needed
- 1/2 cup salsa, as needed
- 1/2 cup sour cream, as needed
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Place the boneless, skinless chicken tenders evenly in the bottom of your slow cooker.
⏱️ 2 min00
- 2
In a medium bowl, whisk together the cream of chicken soup, chicken broth, taco seasoning mix, onion powder, and garlic powder until well combined.
⏱️ 3 min00
- 3
Pour the soup mixture over the chicken tenders in the slow cooker, ensuring the chicken is mostly covered by the sauce.
⏱️ 1 min00
- 4
Cover the slow cooker and cook on high for 3 to 4 hours, or on low for 6 to 8 hours, until the chicken is very tender and easily shredded.
⏱️ 240 min00
- 5
Carefully remove the cooked chicken from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces.
⏱️ 5 min00
- 6
Return the shredded chicken to the slow cooker and stir it into the sauce until thoroughly coated. Keep warm on the 'warm' setting or low until ready to serve.
⏱️ 2 min00
- 7
Warm the tortillas according to package directions (microwave, oven, or skillet) just before serving.
⏱️ 2 min00
- 8
Serve the shredded chicken in the warm tortillas, topped with shredded cheddar cheese, shredded romaine lettuce, salsa, sour cream, and fresh chopped cilantro, as desired.
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Shredded Chicken Tacos
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken tenders
- 1 can cream of chicken soup, 10 1/2 ounces
- 1/2 cup chicken broth
- 1 packet taco seasoning mix, 1 ounce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
For Serving
- 12 flour or corn tortillas, small
- 1 cup shredded cheddar cheese, as needed
- 1 cup shredded romaine lettuce, as needed
- 1/2 cup salsa, as needed
- 1/2 cup sour cream, as needed
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Place the boneless, skinless chicken tenders evenly in the bottom of your slow cooker.
⏱️ 2 min00 - 2
In a medium bowl, whisk together the cream of chicken soup, chicken broth, taco seasoning mix, onion powder, and garlic powder until well combined.
⏱️ 3 min00 - 3
Pour the soup mixture over the chicken tenders in the slow cooker, ensuring the chicken is mostly covered by the sauce.
⏱️ 1 min00 - 4
Cover the slow cooker and cook on high for 3 to 4 hours, or on low for 6 to 8 hours, until the chicken is very tender and easily shredded.
⏱️ 240 min00 - 5
Carefully remove the cooked chicken from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces.
⏱️ 5 min00 - 6
Return the shredded chicken to the slow cooker and stir it into the sauce until thoroughly coated. Keep warm on the 'warm' setting or low until ready to serve.
⏱️ 2 min00 - 7
Warm the tortillas according to package directions (microwave, oven, or skillet) just before serving.
⏱️ 2 min00 - 8
Serve the shredded chicken in the warm tortillas, topped with shredded cheddar cheese, shredded romaine lettuce, salsa, sour cream, and fresh chopped cilantro, as desired.