Spicy Crock-Pot® Shredded Chicken For Street Tacos

Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 8 People
Print Recipe


  • 2 lbs boneless skinless chicken breast
  • 16 oz chicken broth
  • 8 oz mexican tomato sauce
  • 1/2 tbsp salt
  • 1 tsp black pepper
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper


  • Add chicken breasts, chicken broth, Mexican tomato sauce, salt, pepper, oregano, cumin, and cayenne pepper into slow cooker. Set to high.
  • Let cook for about 4 hours, then set Crock-Pot® to warm. With a fork, shred chicken and let sit for about 20 minutes. Serve with tongs to remove chicken from juice for tacos, burritos or nachos. Enjoy!