Crockpot Pulled Chicken Tacos (Cafe Rio Chicken)
These Crockpot Shredded Chicken Tacos are so easy to make, you’ll want to add them to your weekly dinner rotation! Simply add everything to your slow cooker, set the time, and then shred the chicken when it’s done. It’s that simple!
Servings: 10 tacos
Calories: 163kcal
Equipment
- slow cooker
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 cup Zesty Italian dressing
- 2 cloves garlic minced
- ½ tablespoon chili powder
- ½ tablespoon cumin
- 1 package ranch dressing mix
- ½ cup water
Instructions
- Spray the inside of your slow cooker with non stick spray. Add in chicken.
- In a small bowl combine Italian dressing, garlic, chili powder, cumin, ranch mix, and water. Stir to combine and pour over chicken.
- Cook on low for 4-6 hours or on high for 3-4 hours.
- Removed chicken and shred. Return to liquid.
- Serve in tacos, salad, or burritos.
- You can also cook in the pressure cooker. I cooked on high pressure for 15 minutes with a natural release. Then shredded chicken and returned to liquid.
Video
Notes
- Nutritional Info reflects chicken only. It does not include tortillas or other taco toppings.
- Serving suggestions: Serve on a flour tortilla with cheese, lettuce, pico de Gallo, and jalapeño dressing.
- Instead of spraying your crockpot, try using a slow cooker liner for easier cleanup.
- Be sure to keep the chicken in the liquid after shredding it to prevent it from drying out.
- Store leftover chicken in an airtight container or zip top bag in the fridge for up to 3 days. You can also freeze it for up to 3 months.
Nutrition
Serving: 1taco | Calories: 163kcal | Carbohydrates: 3g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 58mg | Sodium: 346mg | Potassium: 371mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg