Shredded Chicken Tacos: Set It and Forget It (Then Eat It)

These tacos require almost no work. Seriously.

Chicken + salsa in a slow cooker. Walk away. Come back hours later. Shred. Pile into tortillas. Top with whatever you have. That’s it. No chopping. No seasoning. Just tacos.

Ingredients

Serves 6-8.

• 2 lbs boneless skinless chicken breasts (or thighs)
• 1 jar (16 oz) salsa (any kind: red, verde, chipotle)
• 1 packet taco seasoning (or 2 tbsp homemade)
• 1 small onion, diced (optional)
• 2 garlic cloves, minced (optional)
• Corn or flour tortillas

Toppings: Cilantro, onion, lime, avocado, cheese, sour cream, hot sauce

Step-by-Step Instructions

Step 1: Dump and Go

1. Place chicken in slow cooker. Add salsa, taco seasoning, onion, and garlic (if using).
2. Stir to coat chicken.

Step 2: Cook

1. Cover. Cook on LOW for 6 hours or HIGH for 3-4 hours.

Step 3: Shred

1. Remove chicken to a cutting board. Shred with two forks.
2. Return to slow cooker. Stir into the salsa juice. Let soak 5 minutes.

Step 4: Warm Tortillas

1. Heat tortillas in a dry skillet or over a gas flame.

Step 5: Assemble and Devour

1. Fill tortillas with shredded chicken. Add toppings. Squeeze lime. Eat standing over the sink (no judgment).

Summary

Prep Time: 5 minutes | Cook Time: 3-6 hours (hands-off) | Total Time: 3-6 hours

Yield: 6-8 servings (lots of tacos)

Difficulty: Laughably Easy

Storage Notes

Fridge:

Shredded chicken keeps for 5 days. Gets more flavorful by day 2.

Freezer:

Freeze in a bag or container for 3 months. Thaw overnight in fridge.

Reheat:

Microwave for 1-2 minutes. Or reheat in a skillet for slightly crispy edges (trust me on this).

Pro Tip:

Make a double batch. Use leftovers for nachos, burrito bowls, quesadillas, or salad.