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A simple and flavorful slow cooker shredded chicken recipe with spices, salsa, and broth perfect for tacos, bowls, or salads.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup salsa (red or green)
  • Juice of 2 limes (optional)
  • 1/2 cup chicken broth (low or no salt)

Instructions

  1. Place the chicken breasts in the crockpot insert.
  2. Sprinkle chili powder, cumin, paprika, garlic powder, and onion powder evenly over the chicken.
  3. Pour salsa over the seasoned chicken and squeeze lime juice over top if using.
  4. Pour chicken broth around the chicken (avoid pouring directly onto the spices).
  5. Cover the crockpot and cook on low for 4–6 hours (or on high for 3–4 hours).
  6. Remove the cooked chicken and shred it using two forks or a stand mixer with the paddle attachment on low speed.
  7. Return the shredded chicken to the crockpot juices and stir to combine so the chicken soaks up the juices.

Notes

For juicier chicken, cook on low rather than high heat., Ensure chicken stays mostly covered by salsa and broth for even cooking and moisture., Keep shredded chicken in the cooking juices to maintain moisture and flavor., Chicken thighs can be used instead of breasts for more tender and fatty meat., Salsa can be red or green; red is preferred for classic flavor., Chicken broth can be substituted with beef or vegetable broth, preferably low or no sodium., Store leftovers in an airtight container in the fridge up to 4 days or freeze up to 3 months., Reheat with a splash of olive oil in a skillet for best results.

Nutrition

Find it online: https://livacooks.com/healthy-crockpot-chicken-tacos/