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Shredded Chicken Tacos

Sarah Baade
This chicken is made in a slow cooker which means it is incredibly easy to make. Wrap it up in a tortilla with your favorite toppings for a delicious taco meal.
Course Dinner
Cuisine Mexican
Servings 12 Tacos


  • Slow Cooker


  • 2 lb boneless, skinless chicken breast
  • 10oz can Rotel
  • juice of 1 lime
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • teaspoons paprika
  • teaspoons chili powder
  • 12 tortillas
  • Optional toppings: spicy cole slaw (see next recipe), avocado, sour cream, cilantro


  • Place chicken in bottom of slow cooker then top with rotel, lime juice, and all spices.
  • Cook on high for 4 hours or until chicken is cooked through and easily starts to pull apart.
  • Move chicken from slow cooker to a large serving dish (keeping as much of the rotel and seasoning on it as possible) and shred with two large forks.
  • Serve in tortillas with desired toppings.
Keyword Chicken Tacos, Crock Pot Meal, Shredded Chicken Tacos, Slow Cooker, Slow Cooker Meal, Tacos