Slow Cooker Shredded Chicken Tacos

By Amanda F – Ottawa, ON
Slow Cooker Shredded Chicken Tacos
  • Prep Time: 10
  • Total Time: 250
  • Servings: 6

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About this Recipe

One of my favourite lunches for work are tacos. Add some black beans, shredded cheese, and salsa, into a container, microwave the taco filling and then assemble the taco into a separately wrapped tortilla.You can use the spice mix listed below, or use prepared taco seasoning for even easier preparation.


4 Maple Leaf Prime Naturally® Portions™ chicken breasts
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/8 tsp cayenne pepper, to taste
Black pepper to taste
Juice of 1 lime
1 tbsp olive oil
1/2 cup water
shredded cheese for topping
sour cream for topping
black beans for topping
guacamole for topping
corn for topping


Place chicken breasts in bottom of slow cooker pot. Mix spices in a small bowl and sprinkle evenly over chicken breasts. Drizzle olive oil and lime juice over top of chicken breasts. Pour water into slow cooker pot. Cover and cook on high for 4 hours. When cooking time is complete, shred chicken with two forks.

Serve with tortillas and toppings (cheese, salsa, guacamole, black bleans, and corn).

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