Description
Juicy, tender shredded chicken made effortlessly in the crockpot with taco seasoning, Rotel, and fresh lime juice, perfect for tacos, burrito bowls, salads, and more.
Ingredients
1.5 pounds boneless, skinless chicken breasts or thighs
1 (1 oz) packet taco seasoning
1 (10 oz) can Rotel, strained
Juice of 1 lime
Flour or corn tortillas (optional, for serving)
Pico de gallo (optional)
Guacamole or sliced avocado (optional)
Sour cream or Mexican crema (optional)
Lime wedges (optional)
Fresh cilantro (optional)
Shredded cheese (optional)
Instructions
- Spray a 6 to 7 quart crockpot with non-stick spray.
- Lay the chicken flat in the bottom of the crockpot.
- Sprinkle the taco seasoning evenly over the chicken.
- Top with the strained Rotel and squeeze fresh lime juice over everything.
- Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
- Drain most of the liquid, leaving about 1/2 cup in the crockpot.
- Shred the chicken with two forks and mix with the remaining juices.
- Warm tortillas if using, fill with shredded chicken, and add desired toppings before serving.
Notes
Chicken thighs can be used for a richer, juicier result.
Add diced jalapeños or Serrano peppers for extra heat.
Salsa or salsa verde can replace Rotel if desired.
Store leftovers in the refrigerator for up to 4 days.
Freeze cooled chicken in an airtight container for up to 3 months.
Leave some cooking liquid mixed into the shredded chicken to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (about 4 oz chicken)
- Calories: 220
- Sugar: 2g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg
