This recipe is so simple. The crockpot does all of the work! Just throw everything in the crockpot in the morning, forget about it all day, shred the chicken and boom, you’ve got perfect taco meat.
Bonus: Get my homemade tortilla recipe here.
I came up with this recipe last night using what I happened to have in my house and oh my word. It’s so good and perfumed the house all day. I can’t believe I haven’t been making shredded chicken for years. Is this my new go-to summer dinner? It very well might be! Just two large boneless, skinless chicken breast yields a ton of shredded chicken, so it’s a great way to make your meat go far. Jalapeño, cumin, and onions up the flavor profile. It’s a fiesta in a crockpot!
What do you do with shredded chicken? You can eat it in tortillas with a little cheese, avocado, tomato, and sour cream. It’s also delicious in quesadillas, enchiladas, or a hearty rice bowl. The possibilities are endless!
I’m dedicating this recipe to my friend Jason, who always asks me to create more crockpot recipes. Here you go, Jase!
Crockpot Fajita Shredded Chicken
1 cup chicken broth
2 large boneless, skinless chicken breasts
1 large tomato, cut into chunks
1 yellow onion, cut into strips
1 jalapeno, diced (seeds removed unless you want it very spicy)
1 tsp cumin
1 tsp salt
1 tsp garlic powder
Juice of 1 lime
- Pour chicken broth into a slow cooker. Set chicken in the broth. Top with tomato, onion, and diced jalapeno. Sprinkle seasonings on top and squeeze a lime over everything. Cover and cook for 7-8 hours.
- Use two forks to shred the chicken in the crockpot. Let cook another 20 or 30 minutes so that the shredded chicken absorbs some of the liquid. Lift the shredded chicken mixture out of the liquid with a slotted spoon and transfer to a serving bowl.
- Serve in warm tortillas with sour cream and cheese, in a quesadilla, in a rice bowl, or in enchiladas.
Here’s a quick video on how to make it:
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