Shredded Chicken Lettuce Tacos
Slow cooker shredded chicken tacos use frozen chicken breast, salsa, and taco seasoning cooked hands-off for 4 hours, then served in crisp butter lettuce cups for a low-carb, minimal-cleanup meal.
⚡Slow Cooker
Slow cooker shredded chicken tacos use frozen chicken breast, salsa, and taco seasoning cooked hands-off for 4 hours, then served in crisp butter lettuce cups for a low-carb, minimal-cleanup meal.
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Place the frozen chicken breast in the bottom of a slow cooker.
Season the chicken generously with taco seasoning.
Pour the salsa over the seasoned chicken.
Cover and cook on high for about 4 hours.
Once cooked, remove the chicken and shred it. A stand mixer can be used to shred the chicken quickly.
Separate the butter lettuce leaves to use as cups.
To assemble, fill each lettuce cup with the shredded chicken.
Top with shredded cheese, sour cream, and sliced avocado.
For extra flavor, you can also top with white queso.
Refrigerate shredded chicken in an airtight container up to 3 days; reheat gently in a skillet with salsa. Store lettuce and toppings separately.
slow cooker
Yes. Reduce cooking time to 2.5–3 hours on low. Thawed chicken may cook faster and dry out, so check shred-ability at 2 hours.
Store lettuce wrapped in damp paper towels in a sealed container until assembly. Assemble tacos just before serving to prevent sogginess.
Yes. Skip the sour cream and queso, or substitute with dairy-free alternatives. Salsa, shredded chicken, and lettuce remain the same.
Reheat shredded chicken in a skillet over medium heat with a splash of salsa for 3–5 minutes. Assemble fresh with cold lettuce and toppings.
Approximately 8–10 lettuce cups, depending on cup size and filling amount. Plan 2–3 per person.
