Slow Cooker Taco Shredded Chicken (Low Sodium)

Two taco shells filled with slow cooker taco chicken and topped with avocado, tomato and green onions.

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Slow Cooker Taco Shredded Chicken (Low Sodium)

Slow Cooker Taco Shredded Chicken with just a few ingredients thrown in your slow cooker. You get perfectly tender, flavorful chicken that can be used in endless ways. It's a total win for busy families! ‍‍

Prep Time10

Course: Dinner

Cuisine: Mexican

Servings: 1/4 cup

Calories: 200kcal

Author: Jenn

Equipment

1 Crock Pot

Ingredients

3 lbs boneless skinless chicken breast (thin sliced cooks faster)
2 pkgs low-sodium taco seasoning (can use salt free or make your own)
1 cup low-sodium chicken broth or water. Can add more broth if you want more sauce.
1 tsp garlic powder this is totally optional, can add more or change it up with other spices
salt & pepper to taste I use salt-free "salt" to keep the sodium low.

Instructions

Place the chicken breasts in the bottom of your slow cooker. (I like to use a slow cooker bag so it's easy clean up)
Sprinkle the taco seasoning packets over the chicken.
Pour the chicken broth over the chicken and taco seasoning.
Add garlic powder. Add more if desired or any other spices you like.
Cover and cook on HIGH for 3-4 hours, or on LOW for 6-8 hours, or until the chicken shreds easily with a fork.
Once cooked, remove the chicken breasts from the slow cooker and shred them with two forks in a large bowl (or shred in the crock pot).
Toss the shredded chicken with the reserved cooking juices to keep it tender and flavorful.
Serve in tacos shells with your favorite toppings. Also great to use on salads, burritos, nachos, etc. Enjoy!

Notes

*Nutrition facts are dependent on what products and sizes you use. These nutrition facts are based on low-sodium, not sodium-free items.

*Keep in consideration that 8 (1/4 cup) servings is variable. I end up getting that but yours might be bigger or smaller.

Nutrition