Easy Gluten Free 5-Ingredient Shredded Chicken Tacos

Taco night just got so much easier with my gluten free, 5-ingredient shredded chicken tacos. Tender chicken breasts are slow-cooked with simple seasonings and tangy salsa verde until they’re juicy and ready to shred. Pile the shredded meat into your favorite gluten-free tortillas and top them with all your favorite taco fixings. These tacos are perfect for busy weeknights, easy meal prep, or any time you want a crowd-pleasing dinner with minimal effort.

This recipe is one of my go-to slow cooker meals because it’s so straightforward, yet the flavor from the salsa verde and taco seasoning really shines. The chicken cooks low and slow until it practically falls apart, then gets soaked in its own flavorful juices — no need for complicated marinades or long prep. Pair it with fresh toppings like cilantro, lime, avocado, or a quick slaw to make dinner feel elevated even though the ingredients list is short and sweet.

Whether you’re serving these shredded chicken tacos for Taco Tuesday or feeding guests, they’re guaranteed to disappear fast. Plus, using a slow cooker frees up your hands — no hovering at the stove while dinner cooks.

Prep Time: 5 minutes

Cook Time: 4 Hours

Serves: 6

Ingredients:

2 lb Chicken Breast

1 Packet Instant Bone Broth (I use Bare Bones Instant Bone Broth)

1 cup Salsa Verde

1 Packet Siete Taco Seasoning

2 cups Water

Instructions:

1. Place the chicken breasts in the bottom of your slow cooker. Sprinkle in the taco seasoning and chicken broth powder. Pour the salsa verde and the water over top, then stir gently to make sure everything is evenly coated.

2. Cover the slow cooker and cook on low for 4-6 hours, or until the chicken is fully cooked and tender enough to shred easily with a fork. Cooking time may vary slightly depending on your slow cooker.

3. Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and toss with the juices so every bite stays moist and flavorful.

4. Heat gluten-free tortillas in a skillet, microwave, or steamer, then pile in generous amounts of shredded chicken. Add your favorite toppings like fresh cilantro, lime wedges, diced onion, avocado, shredded lettuce, or queso fresco — the sky’s the limit!

Tips for Perfect Tacos Every Time

• Use gluten-free salsa verde and taco seasoning: Not all store brands are gluten free, so double-check labels to keep these tacos safe for sensitive diets.

• Don’t skip the juices: Tossing the shredded chicken back into the cooking liquid keeps the meat juicy and extra flavorful.

• Warm tortillas: Warm tortillas stay flexible and less likely to tear when you load them with chicken and toppings.

• Make extra for leftovers: Shredded chicken keeps well in the fridge and is delicious on salads, rice bowls, or nachos the next day.

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