The BEST Crockpot Shredded Chicken Tacos Recipe

Put chicken breasts (or thighs) in the crockpot, season with taco seasoning, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt and pepper, toss so the spices coat everything a bit.

Add the chopped onion and minced garlic on top of the chicken, pour in salsa and chicken broth so the chicken is mostly covered, then squeeze in the lime juice.

Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken easily shreds with two forks and the juices are fragrant and slightly thickened.

Remove the chicken to a cutting board or bowl and shred with two forks, scraping any browned bits from the crockpot into the meat for flavor.

Return shredded chicken to the crockpot, stir in chopped cilantro if using, taste and add more salt or a splash more lime if it needs brightening; let it sit on warm for 10 to 15 minutes so the flavors marry.

Warm the tortillas in a skillet, in the oven wrapped in foil, or on a griddle until pliable and slightly charred in spots, keep them covered with a clean towel so they stay soft.

Build tacos by piling shredded chicken onto each tortilla, then top with cheese, diced tomatoes, avocado or guac, sour cream, pickled jalapeños and a lime wedge if you like.

For burritos or nachos, fold warm tortillas around the chicken or spread chips on a sheet pan, top with chicken and cheese, broil for a minute till melty and finish with desired toppings.

Leftovers: cool and refrigerate up to 4 days or freeze in an airtight container for 2 to 3 months; thaw in the fridge overnight and reheat gently with a splash of chicken broth to keep it moist.

Quick tips: use thighs for extra juicy texture, jarred salsa speeds things up, and if the sauce is too thin at the end, remove lid and cook on high for 20 to 30 minutes to reduce.