Crock Pot Shredded BBQ Chicken Tacos
This shredded chicken recipe is ridiculously good. It was the perfect blend of sweet and spicy, and because it was cooked in the crockpot it was perfect! I serve it on tacos, and we gobbled them up!
My one word of warning is that because it is chicken, it will dry out if you leave it in too long, so seriously check it, and stop cooking when it is cooked through. For me it was about 3.5 hours. At that point, I shredded the chicken, and turned the crockpot off, then I let it sit in it for a half hour and soak in more of the yumminess, at which point I actually put it in the fridge because we were planning to have it for the next day.
This shredded chicken can be used in just about anything, and is delicious. I made a big pot full and used it for tacos (pictured), nachos, on a green salad, in lettuce leaves as a lettuce wrap, plain, or however you want.
- Mix up your sauce and put it in the crock pot.
- Shred and assemble into tacos, or whatever sounds yummy!
- Top with your favorites.
Crock Pot Shredded BBQ Chicken
- 3 Frozen chicken breasts
- 1 Tbs Ketchup
- 1 Tbs white vinegar
- 1/2 Tbs hot sauce sriracha
- 3 Tbs Chili sauce
- 2 Tbs brown sugar
- 12 corn or flour tortillas
- Tomatoes diced
- Avocado diced
- Lettuce shredded
- 1/2 cup Salsa
- 1/2 cup Shredded Cheese
- Put chicken in crock pot on low
- Mix sauce ingredients together in a bowl
- Dump over chicken
- Cooked covered for 3.5 hours
- Shred, turn off crock pot, let sit for 15 minutes
- Assemble tacos: make to your preference
- Serve and enjoy!
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.