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Slow Cooker Shredded Chicken Tacos

Author Vianney Rodriguez


  • 1 large onion diced
  • 3 garlic cloves minced
  • 1- 14.5 ounce can diced tomatoes
  • 2 tablespoons Old El Paso chopped green chiles
  • 1 cup chicken broth
  • 1 pkg Old El Paso original taco seasoning mix
  • Juice of 1 lime
  • 4 pounds boneless skinless chicken breasts
  • Old El Paso flour tortillas
  • garnish: cilantro


  1. Place onion, cloves, tomatoes, green chiles, chicken broth, taco seasoning and lime juice in slow cooker; whisk to combine. Add chicken breasts, stir to coat evenly and cover. Cook on low for 4-5 hours or until chicken is tender. Remove chicken breast to cutting board and with two forks shred. Return shredded chicken to slow cooker and mix the shredded chicken in the sauce. Serve warm on warm flour tortillas.