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After-Church Crockpot Recipes

Savory Shredded Chicken Tacos

After-Church Crockpot Recipes are a weeknight savior, and this Savory Shredded Chicken Taco recipe is no exception to that brilliant convenience. This easy-to-make dish delivers tender, flavorful chicken with minimal effort, making it the perfect solution for busy Sundays or any day you crave a delicious, no-fuss meal.
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Prep Time 10 minutes
Hours on High 3 minutes
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken breasts or thighs boneless, skinless
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can diced tomatoes and green chilies undrained
  • 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
  • 0.5 cup chicken broth or water
  • 1 teaspoon minced garlic (or 1/2 teaspoon garlic powder)
  • 0.25 teaspoon cumin (optional, for extra depth)
  • to taste Salt and freshly ground black pepper
  • Tortillas (corn or flour)
  • Toppings shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, chopped cilantro, avocado or guacamole, pickled jalapeños

Equipment

  • Slow Cooker
  • Medium Bowl
  • Cutting Board
  • Forks
  • Saucepan

Method
 

  1. Place the boneless, skinless chicken breasts or thighs into the bottom of your slow cooker insert.
    2 pounds chicken breasts or thighs
  2. In a medium bowl, whisk together the condensed cream of chicken soup, diced tomatoes and green chilies (including the liquid), taco seasoning, chicken broth (or water), minced garlic (or garlic powder), and cumin (if using).
    1 (10.5 ounce) can condensed cream of chicken soup, 1 (10 ounce) can diced tomatoes and green chilies, 1 packet taco seasoning, 0.5 cup chicken broth or water, 1 teaspoon minced garlic, 0.25 teaspoon cumin
  3. Pour the soup mixture evenly over the chicken in the slow cooker. Season lightly with salt and freshly ground black pepper, keeping in mind that the taco seasoning and condensed soup already contain sodium.
    to taste Salt and freshly ground black pepper
  4. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and very tender.
  5. Once cooked, carefully remove the chicken from the slow cooker. Place it on a cutting board or in a bowl and use two forks to shred the chicken into bite-sized pieces.
  6. Return the shredded chicken to the slow cooker with the sauce. Stir well to combine and coat the chicken with the flavorful liquid. If the mixture seems too thin for your liking, you can leave the lid off the slow cooker for the last 30 minutes of cooking on the "warm" setting to allow some of the liquid to evaporate and thicken.
  7. Warm your tortillas according to package directions. Spoon generous amounts of the savory shredded chicken mixture into each tortilla.
    Tortillas
  8. Customize your tacos with your favorite toppings! Offer a variety of options like shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, your favorite salsa, fresh cilantro, creamy avocado or guacamole, and spicy pickled jalapeños.
    Toppings

Notes

Allow the shredded chicken taco filling to cool completely before transferring it to an airtight container. Properly stored in the refrigerator, leftovers will stay fresh for 3-4 days. For longer storage, you can freeze the cooled taco filling. Place it in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Frozen shredded chicken will maintain optimal quality for 2-3 months. To reheat refrigerated portions, warm the filling in a saucepan over medium-low heat, stirring occasionally, until heated through. Alternatively, you can microwave individual servings in 30-second intervals, stirring in between, until hot. For frozen portions, thaw them overnight in the refrigerator before reheating as described above. You can also reheat directly from frozen in a covered microwave-safe dish on medium power, stirring and checking for doneness.