I love making shredded chicken in a Crock-Pot® Slow Cooker. It’s such an easy recipe to make for lots of people, and is a perfect way to do game day eats! It’s got a lot of different ways to be eaten and you can definitely throw together a Nacho/Taco/Burrito bar at your shindig. But, today, I’m eating them in street tacos.
Slow-cooking up spicy shredded chicken in my USC Trojans themed Crock-Pot® Slow Cooker, definitely helps get everyone in the mood to watch the game. And now that the weather is starting to get colder, having a little home-gating with the family is definitely a great alternative to fighting the elements!
Prep for this spicy shredded chicken recipe is insanely easy. Add chicken breast, a can of chicken broth, a can of Mexican tomato sauce, a few spices and set the Crock-Pot® Slow Cooker to high. In about 4 hours you’re ready to shred and serve up your chicken.
PRO TIP: Save the juice from the slow cooker. If there’s any leftover chicken, it’s going to make an amazing chicken tortilla soup the next day!
This chicken recipe, makes such an amazing street taco. I’ve actually never done shredded chicken in a street taco style taco, but it’s amazing! Lots of moisture coming from the chicken simmering in those juices in the Crock-Pot® Slow Cooker. I scarfed down about 4 in 2 minutes, which is a new record for me.
Yes. Homegating also becomes an eating competition! Slowest eater gets the least amount of additional helpings!
Spicy Crock-Pot® Shredded Chicken For Street Tacos
- 2 lbs boneless skinless chicken breast
- 16 oz chicken broth
- 8 oz mexican tomato sauce
- 1/2 tbsp salt
- 1 tsp black pepper
- 1 tsp oregano
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- Add chicken breasts, chicken broth, Mexican tomato sauce, salt, pepper, oregano, cumin, and cayenne pepper into slow cooker. Set to high.
- Let cook for about 4 hours, then set Crock-Pot® to warm. With a fork, shred chicken and let sit for about 20 minutes. Serve with tongs to remove chicken from juice for tacos, burritos or nachos. Enjoy!