This was my first time making Slow Cooked Shredded Chicken Tacos and I don’t know why it took me so long! A fantastic recipe for feeding a crowd at a party or for a family dinner. It’s very easy to prepare, though not fast — but it’s absolutely worth the wait.
Crock Pot Talk
Confession: I’m 47 and had never used a crock pot — until now.
A few years back, in spring 2011, someone offered me a second‑hand crock pot. I was excited, exchanged it over coffee and brought it home, only to realise I had no idea how to use it. Back then I was just starting out with recipe writing and my cooking style relied on quick searing and sautéing, techniques that don’t translate to a crock pot. I couldn’t imagine how it would fit into my routine.
So the crock pot went back, unused, and I carried on cooking the way I always had — fast and immediate. Recently, though, slow‑cooked meals have been everywhere. I resisted at first, but over this past year I started experimenting with slow cooking in my oven instead of a crock pot. That’s how I made these tacos.
I’ve slow‑cooked ribs, beef stew and Mexican carnitas in the oven, and these tacos were next. Now I finally get why people love slow cooking — the results are tender, flavourful and effortless once the dish is in the oven. I’m convinced I need a crock pot, so I’ll be ordering one soon.
Coming up With New Ideas
Earlier this week I considered making my usual Loaded Quesadillas because they’re quick, easy and everyone loves them. Then I looked at the oven and thought: why not try slow‑cooked tacos? Without a crock pot on hand I adapted the method to the oven and the result was a winner.
This recipe is simple to assemble but requires time in the oven. The chicken becomes extremely tender and soaks up the spice and tomato flavours, producing juicy shredded meat that works beautifully in tacos.
Everyone Loved These Tacos
Everyone in my family loved them — and that doesn’t happen often, so these tacos immediately earned a place in our favourites.
They make a lot of servings. I was surprised by how much the recipe yielded; we had leftovers for the kids the next evening. Leftover shredded chicken reheats well and makes an easy meal the following day.
Don’t skip the sauce. I made a quick sauce that brightened the tacos and tied the flavours together. If you’re tempted to skip it, give it a try — it really elevates the dish.
Notes about the tacos
- Easy to make, not quick — preparation is straightforward but the chicken needs slow, gentle cooking to become tender.
- About canned tomatoes: The amount of liquid in canned tomatoes varies by brand. If your tomatoes are quite dry, add about 1/2 cup (120 ml) of chicken or vegetable stock. Check the chicken at the halfway mark; if there’s very little liquid, add stock and continue cooking.
Taco Notes Continued
- Cooking time may vary. Mine took just over 4½ hours until the chicken fell apart easily. Check at four hours and continue until it’s tender — ovens and cuts of chicken vary.
- If you want to make this in a crock pot, it should work well. I’ll test a crock pot version soon and update the method.
- Wraps and toppings: We used small flour tortillas heated briefly in a cast iron skillet. Corn tortillas or taco shells work equally well — use your preference. Top the tacos with the special sauce, diced tomatoes, cheese, shredded lettuce, avocado and extra hot sauce if you like. Pile on what you enjoy.
Serve these with Mexican‑style rice and a simple salad for a full meal. Slow cooking lets you relax while the oven does the work — perfect for busy days when you want a flavourful, hands‑off dinner.
Ingredients
For the chicken:
- 3 large chicken breast approximately 2lb/1kg
- 1 28 oz can whole tomatoes
- 1 1/2 Tablespoons cumin
- 1 Teaspoon paprika
- 1 Teaspoon onion powder
- 1 Teaspoon garlic powder
- 1/2 Teaspoon chili flakes optional
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
For the sauce:
- 1/2 Cup mayonnaise
- Juice of two limes
- 4 Tablespoons hot sauce your choice of type
- Pinch salt
For serving:
- taco shells or tortillas
- avocados
- cheese
- salsa
- shredded lettuce
Instructions
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Preheat oven to 325°F (about 160°C).
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In a small bowl combine the cumin, paprika, onion powder, garlic powder, chili flakes (if using), salt and pepper. Stir to combine.
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Rub the spice mix all over the chicken. Place the chicken in a casserole or baking dish and pour the canned tomatoes over the top, breaking them up slightly with a spoon.
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Cover and bake at 325°F for 2 hours. Reduce the oven to 300°F (about 150°C), uncover and continue cooking for another 2½–3 hours, until the chicken falls apart easily.
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Transfer the chicken to a cutting board and shred using two forks or your hands.
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Return the shredded chicken to the sauce in the baking dish and stir to combine so the meat soaks up the juices.
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Make the sauce by mixing the mayonnaise, lime juice, hot sauce and a pinch of salt. Taste and adjust seasoning.
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Assemble tacos in warm tortillas or shells with the shredded chicken, sauce and your favourite toppings.
*A note on times: appliances vary. Prep and cook times are estimates.
Thanks For Stopping By & Hope To See You Soon!
