Florida, USA

Time-Saving Taco Tuesdays: Mastering Slow Cooker Shredded Chicken

This slow-cooker chicken taco recipe is delicious and easy.

Ingredients that go into the slow cooker:
  • 2lbs Chicken Breasts
  • 1 cup of hot water
  • 2 Tbsp Worcestershire sauce
  • 4 Tbsp melted butter
  • 1/3 cup ketchup
  • 1/3 cup brown sugar
  • 2 Tsp Dry Mustard
  • 2 Tsp salt
  • 2 Tsp Chili Powder
  • 2 Tsp Paprika 

Whisk together all marinade ingredients: 1 cup water, ⅓ cup ketchup, ¼ cup vinegar, 2 Tbsp lemon juice, 2 Tbsp Worcestershire sauce, 4 Tbsp melted butter, ⅓ cup brown sugar, 2 tsp dry mustard, 2 tsp salt, 2 tsp chili powder.

Add chicken to the slow cooker and pour marinade over the top. Turn a couple times to coat in sauce. Set the slow cooker on high for 4 hours or low for 6 hours, then keep warm until ready to serve.

The chicken will be incredibly tender and easy to shred. Pull chicken with two forks and let it sit in slow cooker juices until ready to serve.

*Since this recipe, I have begun a journey into a plant-based diet and have cut dairy from my recipes. Instead of chicken, I use beans. Instead of butter, I use coconut oil, and I use vegan alternatives for others.