Cooktop Cove: Slow cooker shredded chicken tacos recipe that takes almost no time to prep
By Kate Elliott
Shredded chicken is crazy easy to make in the slow cooker. It only requires two ingredients – chicken and stock – and doesn't take too long if you don't put too much chicken inside. Once you have shredded chicken, you can use it to make the tacos in the recipe that follows. If you still have some, you can add it to salads, burritos, sandwiches or casseroles.
If you're going to use it for something else, you can skip the barbecue sauce step at the end. If you're going to be piling this chicken into tortillas, the barbecue sauce is a nice touch. It doesn't entirely coat or soak into the chicken, so the flavor of the meat doesn't get lost, but it's a very simple way to flavor the meat without racking up too many more ingredients.
Slow Cooker Shredded Chicken Tacos
4
5 minutes
7 hours, 10 minutes
7 hours, 15 minutes
2 large chicken breasts, bone-in with skin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken stock
1 cup barbecue sauce
8 6-inch flour tortillas
Lettuce, chopped
Tomatoes, chopped in a small dice
Cheddar cheese, shredded
Sour cream
Place chicken breasts in the bottom of a 6-quart slow cooker.
Sprinkle evenly with salt and pepper. Pour chicken stock around the chicken.
Place the lid on the slow cooker and cook on low for 7 hours or on high for 4 hours.
Remove the chicken from the slow cooker and allow to cool slightly. Add barbecue sauce to the cooking juices and whisk to incorporate. Replace lid and allow sauce to warm up.
When chicken is slightly cool, discard skin and bones and shred the meat. Place the meat back into the liquid and allow to sit for 10 minutes.
Spoon the chicken into flour tortillas and top with lettuce, tomatoes, cheese and sour cream.