Ingredients
Method
- Season the chicken in the Crock Pot with oregano, garlic powder, paprika, salt, and pepper. Mix well to coat each piece evenly with the seasonings for maximum flavor.
- Add the veggies, broth, chopped tomatoes, and sliced onions. Layer them gently, then pour the broth around the edges to avoid washing off the spices.
- Cover and slow cook the taco mixture until it becomes juicy, fall-apart, and tender. The aroma alone will tell you it’s ready.
- Shred the chicken using two forks or a hand mixer to save time. Keep the speed low to prevent splashing in the Crock Pot.
- Assemble your shredded chicken tacos by piling the tomatoes, onions, and chicken into warm tortillas. Top with avocado, radishes, cheese, and cilantro, then add a squeeze of lime to finish.
Notes
Meal Prep: This shredded chicken taco recipe is perfect for meal prep because the chicken reheats beautifully and can be enjoyed in many ways — from tacos and bowls to salads or wraps.
Reheat: To warm it up, heat the chicken gently on the stove, in the microwave, or even toss it back into the slow cooker until heated through.
Freeze: The chicken, tomatoes, and onions freeze together perfectly and stay fresh for up to 3–6 months, making them ideal for future quick meals.