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Slow Cooker Shredded Chicken Wraps

This dish features tender, shredded chicken cooked slowly in a crockpot with broth and spices, resulting in juicy, flavorful meat. The chicken is easily shredded with forks, then wrapped in warm tortillas topped with fresh toppings for a satisfying meal. The final texture is juicy and tender, perfect for assembling into wraps or tacos.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts preferably thawed
  • 1 cup chicken or vegetable broth homemade preferred
  • 1 teaspoon cumin ground
  • 1 teaspoon paprika smoked preferred
  • 1 teaspoon garlic powder
  • 1 medium onion thinly sliced
  • 1 lime lime juice freshly squeezed
  • 4 large tortillas warm before serving
  • optional shredded lettuce, cheese, hot sauce for topping

Equipment

  • Crockpot
  • Forks

Method
 

  1. Place the chicken breasts in the crockpot, pour in the broth, and sprinkle the cumin, paprika, and garlic powder over the top. Add the sliced onions around the chicken. Cover and set the crockpot to low.
  2. Let the chicken cook gently for about 4 hours until it is tender and easily pulls apart with a fork, filling the kitchen with a savory aroma.
  3. Once cooked, remove the chicken breasts from the crockpot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces, watching the juices and bits of onion fall away.
  4. Stir in the lime juice to brighten the flavors and distribute evenly through the shredded chicken.
  5. Warm the tortillas in a skillet or microwave until soft and pliable, ready for wrapping.
  6. Spoon the flavorful shredded chicken onto each tortilla, then top with shredded lettuce, cheese, or hot sauce if desired.
  7. Wrap up the tortillas tightly, and serve immediately for a juicy, tender bite with crispy or soft textures depending on your tortilla choice.