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Top-down view of a grey platter with cumin shredded chicken tacos, sour cream ramekin, and lime wedges. (summer crockpot recipes)

Summer Crockpot Recipes: Juicy Cumin Shredded Chicken Street Tacos

Tender chicken breast slow-cooked in a savory cumin broth, served on soft corn tortillas with vibrant tomatoes, orange cheddar, and fresh cilantro. A perfect heat-free meal for hot summer days.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Mexican-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Taco Ingredients
  • 2 lbs boneless skinless chicken breasts 907g
  • 1 cup chicken broth 240ml
  • 2 tbsp ground cumin 12g
  • 1/2 cup white onion 75g, diced
  • 3 cloves garlic 9g, minced
  • 12 small corn tortillas soft and warm
  • 1 cup orange cheddar cheese 113g, finely shredded
  • 2 large red tomatoes 300g, diced
  • 1/2 cup fresh cilantro leaves 15g, whole leaves
  • 1/2 cup sour cream 120ml, thick and white
  • 2 whole limes cut into wedges

Equipment

  • 1 Slow Cooker 6-quart size recommended
  • 1 Grey Ceramic Platter For serving
  • 1 Small Ramekin For sour cream

Method
 

Slow Cook the Chicken
  1. Place chicken breasts in the crockpot. Whisk together broth, cumin, onion, garlic, salt, and pepper; pour over the chicken.
  2. Cover and cook on LOW for 4 hours until the chicken is tender and the broth is savory and cumin-tinted.
Shred and Assemble
  1. Remove chicken and shred finely with two forks. Return to the broth to keep it juicy.
  2. Fill warm corn tortillas with chicken. Top with shredded orange cheddar, diced tomatoes, and whole cilantro leaves.

Notes

Use a slotted spoon to plate the chicken to avoid soggy tortillas.
Warm the tortillas in a dry skillet for the best texture.