Shredded chicken tacos recipe


This recipe is great for when you need to put together something fast in the morning. The meat is super juicy, full of flavor, and tender, and literally falls apart by the time it is done cooking. The leftover chicken also freezes well for a night when you need a quick meal.

  • Yield: 6 Servings
  • Total Time: 4 Hours


  • 6 large boneless, skinless chicken breasts
  • ¾ cup chicken broth
  • 3 garlic cloves, minced (1½ teaspoons)
  • 1 (1-ounce) packet ranch seasoning mix (such as Hidden Valley)
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 lime juice
  • Kosher salt and black pepper
  • 8 (6-inch) flour or corn tortillas
  • Optional toppings: shredded lettuce, shredded cheese, sautéed onions and peppers, Favorite Homemade Salsa, sour cream, The Best Guacamole
How to Make It
  1. Place the chicken breasts in a slow cooker and pour in the chicken broth. Add the garlic, ranch mix, chili powder, and cumin on top of the chicken and stir. Cover and cook on High for 3 to 4 hours, or until the meat easily shreds with a fork.
  2. Shred the chicken and remove any excess fat. Return the meat to the slow cooker. Stir in the lime juice and salt and pepper to taste. Turn the slow cooker to Warm until ready to serve.
  3. Serve the chicken in tortillas with your favorite toppings.

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