Baja Shredded Chicken Tacos are slow cooked to perfection! A must-try for your next Taco Tuesday meal!

This is probably one of my family’s favorite taco recipes. And it’s a go-to for me, because it’s SO EASY.

It’s just a lovely combo of flavors that makes for a delightful taco!

P.S. Use warmed corn tortillas for “street tacos” and gluten-free version of this meal!

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5 from 1 vote

Slow Cooker Baja Shredded Chicken Tacos

Prep Time10 minutes

Cook Time8 hours

Servings - 4 servings

Ingredients 

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• 2 large boneless, skinless chicken breasts
• 4 boneless chicken thighs
• 1/2 cup brown sugar
• 1 Tbsp cumin
• 1/2 cup red salsa
• 4 oz can green chilies
• Salt and pepper
• 8 flour tortillas
• Pico de gallo, garnish
• Side salad

Instructions

• Place the chicken breasts into the base of the slow cooker and add the brown sugar, ground cumin, salsa, green chilies, salt and pepper on top of the chicken.
• Set the slow cooker on low and cook for 8 hours.
• Once finished cooking, shred the chicken with 2 forks and mix into the sauce.
• Spoon the shredded chicken into tortillas and make tacos.
• Prepare the salad.
• Serve Slow Cooker Baja Shredded Chicken Tacos with pico de gallo garnish and side salad.