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Slow Cooker Shredded Chicken Tacos

Slow Cooker Shredded Chicken Taco Cups

Cook Time 6 hours 15 minutes
Total Time 6 hours 15 minutes
Servings 24
Author Jacqueline


  • 4 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 15 oz jars salsa
  • 3/4 cup ranch dressing
  • 5-6 green onion green parts sliced
  • 2 cups shredded Mexican-blend cheese
  • 1 cup sour cream
  • 2 jalapeños sliced into 24 rounds
  • 2 to matoes chopped
  • 24 fajita size tortillas


  • Season the chicken breasts with salt, pepper and garlic powder and place in crockpot. Pour salsa over top of chicken. Cover and cook on LOW for 6 hours or HIGH for 4 hours. 
  • Use a hand mixter to finely shred chicken. Stir in half the green onions, the second jar of salsa (I used a corn and black bean salsa for the 2nd jar), and the ranch dressing. 
  • Preheat oven to 350F. 
  • Fit a tortilla into the well of a standard sized muffin pan.  Spoon 2/3 full with chicken , top with approximately 2 tablespoons of shredded cheese. Repeat with remaining tortillas.
  • Bake in preheated oven for 15 minutes. Remove from oven and top with sour cream, jalapeño slice, green onion, and chopped tomato. Serve immediately.