These shredded chicken tacos are a fun meal, bursting with flavor! The slow-cooked chicken is fluffy, and the creamy chimichurri sauce adds a zesty touch that makes each bite exciting.
Honestly, who can say no to tacos? 🌮 I love loading mine with extra sauce and toppings. It’s easy to whip up too—perfect for those busy weeknights when you just want something tasty!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are ideal here for their tenderness. If you have thighs on hand, use those instead for a richer flavor. You could also substitute with pre-cooked rotisserie chicken—just skip the slow cooking step!
Spices: The combination of cumin, chili powder, garlic powder, and onion powder gives great flavor. Feel free to tweak the amounts or add other spices like paprika for a smoky touch or cayenne for a kick.
Tortillas: I love using corn tortillas for their authentic taste. However, flour tortillas work too—especially if you’re looking for something softer. You might also use lettuce wraps for a low-carb option!
Chimichurri Ingredients: Fresh herbs like parsley and cilantro are key for chimichurri’s flavor. If you’re short on one, try using all parsley or all cilantro. For an herbaceous twist, add fresh oregano as well.
Sour Cream and Mayonnaise: This creamy. sauce is rich thanks to the sour cream and mayonnaise. If you prefer a lighter version, swap them out for Greek yogurt, which will add a nice tang!
How Do I Shred Chicken Easily?
Shredding chicken can seem tricky, but it’s straightforward! After cooking, let the chicken rest for a couple of minutes. This helps it stay juicy. Use two forks and gently pull apart the meat.
- Hold one fork in each hand; use one to stabilize the chicken and the other to pull the meat apart.
- Shred until you reach your desired texture—some prefer it chunkier, while others like fine shreds.
- Remember to return the shredded chicken to the slow cooker to keep it warm and juicy!
Shredded Chicken Tacos With Creamy Chimichurri Sauce
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup chicken broth
For the Tacos:
- 8 small corn or flour tortillas
- 2 cups fresh spinach leaves
- 1 avocado, sliced
For the Creamy Chimichurri Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 6 to 8 hours for slow cooking the chicken. After that, it’s just a few minutes to prepare the sauce and assemble your tacos. Overall, you’ll be enjoying these delicious tacos in about 6 to 8 hours and 15 minutes!
Step-by-Step Instructions:
1. Cook the Chicken:
First, place the chicken breasts in a slow cooker. Sprinkle the cumin, chili powder, garlic powder, onion powder, and some salt and pepper over the chicken. Then, pour in the chicken broth so that the chicken is completely covered. Cover the slow cooker and cook on low for 6-8 hours or on high for about 4 hours, until the chicken is tender and can be easily shredded.
2. Shred the Chicken:
Once the chicken is cooked, carefully take it out of the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. After shredding, return the chicken back to the slow cooker to keep it warm.
3. Make the Chimichurri Sauce:
In a mixing bowl, add the sour cream, mayonnaise, parsley, cilantro, red wine vinegar, minced garlic, and some salt and pepper. Whisk everything together until the sauce is creamy and well blended. This delicious sauce will add a fantastic flavor to your tacos!
4. Prepare the Tacos:
Next, warm the tortillas on a skillet or griddle over medium heat for about 30 seconds on each side. This makes them soft and pliable, perfect for rolling. Once warmed, take each tortilla and layer some fresh spinach leaves and avocado slices on it. Top it off with the shredded chicken and a generous drizzle of your creamy chimichurri sauce.
5. Serve and Enjoy:
Your delicious shredded chicken tacos are ready to be served! Enjoy them immediately while they’re warm, and savor the fresh flavors of the chimichurri sauce. Happy eating!
Can I Use Frozen Chicken Breasts for This Recipe?
Absolutely! If using frozen chicken, make sure to add about an hour to the cooking time. You can cook it from frozen on low for 7-9 hours or high for 5 hours. Just ensure it’s fully cooked to an internal temperature of 165°F before shredding.
What Can I Substitute for Mayonnaise in the Chimichurri Sauce?
If you prefer not to use mayonnaise, Greek yogurt is a great substitute! It will add a nice creaminess and tang. Just use the same amount, and whisk it in with the rest of the ingredients to create your chimichurri sauce.
Can I Prepare the Creamy Chimichurri Sauce Ahead of Time?
Yes, you can! The creamy chimichurri sauce can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. Just give it a good stir before using, as it might thicken a bit while chilling.
How to Store Leftover Shredded Chicken Tacos?
Store any leftover shredded chicken and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken in a skillet and serve with fresh tortillas and toppings for the best taste!
