This is probably one of the easiest shredded chicken taco recipes you will ever make and it’s so delicious! It’ll take you all of 5 minutes to throw just 3 ingredients in the crock pot and you’ve got dinner cooking. These chicken tacos are great for a crowd with easy prep and serving (right out of the crock pot) or great for just a Taco Tuesday night dinner.
Versatile Chicken Tacos
You can turn these into whatever type of chicken taco you like. Go simple and just add lettuce, tomato and a little dollop of real sour cream and or get fancy and add some avocado, cotija cheese and whole cilantro leaves for a fresh taste or some guacamole. We also love to drizzle our sriracha sauce on these tacos sometimes as well.
Shredded Chicken Taco Leftovers
If you’ve got tortillas and shredded chicken left over from making these the night before and need an easy lunch or dinner the next day, use the leftover chicken to make some taquitos (with corn tortillas), flautas (with flour tortillas) or quesadillas.
Our kids love this chicken made into taquitos with just a little shredded cheese. Warm the tortillas slightly, wrapped in a wet paper towel for ease of rolling, warm enough chicken for a little filling in each and add a little shredded cheese. Roll the tortillas up and place them on a greased sheet pan, seam down. Spray top of taquitos with a light coating of olive oil. You can sprinkle a little cheese on top to melt if you like. Bake at 425 degrees for about 15 minutes (or till cheese melted or bubbling, stating to brown or how you like it) and you’ve got a quick dinner.