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Light Crockpot Shredded Chicken Tacos

Tender, juicy shredded chicken infused with lime, cilantro, and cumin, slow-cooked without oil or heavy sauces. Perfect for a light, satisfying taco night.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken breasts (about 2 large breasts)
  • 1 cup low-sodium chicken broth
  • 3 tbsp fresh lime juice about 1 ½ limes
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup finely chopped fresh cilantro
  • For serving: corn tortillas shredded cabbage, diced avocado, fresh salsa, lime wedges

Equipment

  • crockpot or slow cooker (4-6 quart)
  • tongs
  • two forks
  • measuring spoons
  • cutting board
  • knife
  • fine-mesh strainer (optional)

Method
 

  1. Trim any visible fat from the chicken breasts. Place them in the crockpot in a single layer.
  2. In a small bowl, whisk together chicken broth, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and pepper. Pour over the chicken.
  3. Cover and cook on LOW for 3 ½ to 4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork. Avoid cooking longer or on HIGH, which can dry out lean breasts.
  4. Using tongs, transfer the chicken to a cutting board. Let rest for 2 minutes, then shred with two forks.
  5. Pour the cooking liquid through a fine-mesh strainer into a bowl. Discard solids. Return the shredded chicken to the crockpot, add about ¼ cup of the strained liquid (use more if you prefer juicier meat), and stir in the fresh cilantro. Keep warm on LOW until serving.
  6. Warm corn tortillas on a dry skillet for 30 seconds per side. Fill with chicken, then top with shredded cabbage, avocado, salsa, and a squeeze of lime.

Notes

Storage: Refrigerate leftover chicken in an airtight container for up to 4 days. To freeze, place in a freezer-safe bag for up to 3 months; thaw overnight in the fridge before reheating. Reheat gently in a skillet with a splash of broth to restore moisture. For a milder flavor, reduce cumin to ½ tsp. This chicken also works well in salads, rice bowls, or quesadillas.