Just in time for Cinco De Mayo, I'm sharing another family favorite, Easy Slow-Cooker Shredded Chicken Tacos and Burritos. This chicken is tender, juicy and delicious!
With just a few ingredients and little effort, let your slow-cooker do most of the work.
Mix your ingredients in a medium size bowl - chicken broth, can of rotel and taco seasoning...
Place chicken breasts in a single layer then pour the mixture over top. Cook on low for 6 to 8 hours, or on high for 4 to 6 hours. Cooking times will vary with different slow-cookers, adjust time according to your cooker.
When the chicken is ready, shred it right in the slow-cooker. You can remove some of the juice if you like, or just leave it in the cooker. I like the chicken to remain in the juice and use a fork to serve the chicken.
Serve your tacos or burritos with your favorite toppings. Fresh lime and cilantro is ALWAYS a must-have when I make this for dinner. This time, no fresh cilantro, I forgot to grab it at the store. Boo. Thankfully there is some in the can of Rotel.
Serve the tacos and/or burritos with corn, rice, beans, chips and salsa...and for the adults, maybe even a margarita!
If you are looking for a 6 quart slow cooker, I love Hamilton Beach - they are inexpensive and work wonderful. The one in the photos above is no longer in stock (Hamilton Beach 6-Quart Oval Stay Or Go Slow Cooker , Stainless Steel Model 33162R) - I purchased it back in February of 2011 and have used it more times than I count. Here is another 6 quart slow cooker by Hamilton Beach that has great reviews and a great price!
Slow-Cooker Shredded Chicken Tacos and Burritos
- 1 1/2 lbs boneless skinless chicken breasts
- 10 ounce can of Rotel with lime juice and cilantro OR Original Rotel with diced green chilies - You can make your own Rotel, click here for a recipe from Mommy's Kitchen
- 1 packet (1 ounce) of your favorite taco seasoning
- 1 1/4 cups chicken broth
- taco shells, hard or soft, or flour burrito tortillas
- favorite toppings - lettuce, tomato, cheddar cheese, olives, sour cream, guacamole, fresh lime, cilantro, hot sauce
Lightly spray slow-cooker with non-stick cooking spray. Place chicken in single layer. In a medium size bowl, mix broth, taco seasoning and a can of Rotel. Pour mixture over chicken and cook on low for 6 to 8 hours, or on high for 4 to 6 hours. Cooking times may vary depending on your slow cooker, adjust accordingly. When ready, shred chicken using two forks and serve in shells or tortillas with your favorite toppings.
This recipe is not spicy if you use Rotel with lime juice and cilantro. For a spicier version, I recommend using Original Rotel with diced green chilies. You can also add other spices to kick up the heat. This recipe is versatile and easy to adapt to your taste.
Thanks so much for stopping by!