Name: Shredded Chicken Tacos with Creamy Chimichurri Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken (rotisserie or homemade); 1 tbsp olive oil; 1 tbsp taco seasoning; 8 small flour or corn tortillas; 1/2 cup fresh cilantro, chopped; 1/2 cup fresh parsley, chopped; 2 tbsp red wine vinegar; 1/4 cup olive oil; 2 cloves garlic, minced; 1/2 tsp red pepper flakes (optional); 1/4 cup sour cream; 1/4 cup mayonnaise; 1 tbsp lime juice; Salt and pepper to taste; Lime wedges and extra cilantro for garnish

Let’s talk about flavor-packed magic in a tortilla. These Shredded Chicken Tacos with Creamy Chimichurri Sauce are an absolute game-changer. The chicken is tender and juicy, slow-cooked to perfection, and paired with a tangy, herby chimichurri sauce that’s been transformed into a creamy dream. Every bite is a fresh burst of flavor, and trust me, these tacos are about to become your new favorite weeknight dinner.

Why You’ll Love Shredded Chicken Tacos with Creamy Chimichurri Sauce

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for Taco Tuesday, hosting a casual dinner party, or just satisfying that taco craving, these tacos fit any occasion. Here’s why they’re a favorite:

Versatile:

You can serve these tacos on soft tortillas, crispy shells, or even over a salad for a lighter twist. Plus, you can add your favorite taco toppings like guacamole or salsa.

Budget-Friendly:

Using simple chicken and pantry staples, these tacos are an affordable way to pack in big flavors without breaking the bank.

Quick and Easy:

The slow cooker does all the work for the chicken, and assembling the tacos is a breeze perfect for busy nights when you still want something delicious.

Customizable:

Feel free to swap out the chicken for beef or pork, or add some heat with spicy peppers. You can tweak the sauce to your liking as well, making it as creamy or tangy as you prefer.

Crowd-Pleasing:

Everyone loves tacos! The creamy chimichurri sauce adds an unexpected twist that will have everyone coming back for seconds.

Ingredients in Shredded Chicken Tacos with Creamy Chimichurri Sauce

These tacos are simple but loaded with flavor. Here’s what you’ll need:

Chicken Breasts or Thighs: The chicken is cooked low and slow, shredding beautifully and soaking up all the flavors.
Taco Seasoning: A perfect blend of spices to bring that classic taco flavor.
Olive Oil: For searing the chicken and adding richness.
Lime Juice: A zesty addition to the chicken and chimichurri sauce that brightens everything up.
Fresh Parsley: The herb base for the chimichurri, bringing a fresh, earthy flavor.
Fresh Cilantro: Adds a burst of brightness to the chimichurri and a classic taco vibe.
Red Wine Vinegar: For that tangy punch in the chimichurri sauce.
Garlic: For that aromatic kick in both the chicken and the sauce.
Greek Yogurt or Sour Cream: For the creamy component of the chimichurri sauce, adding richness and smooth texture.
Salt and Pepper: Essential for seasoning both the chicken and sauce.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create these flavorful tacos:

Prepare the Chicken:

In a slow cooker, season your chicken with taco seasoning, salt, pepper, and a squeeze of lime juice. Add a bit of olive oil and a splash of water or chicken broth to keep things juicy. Cook on low for 4-6 hours until the chicken is tender and easy to shred.

Make the Chimichurri Sauce:

In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and pepper. Pulse until finely chopped. Add Greek yogurt or sour cream and pulse again until smooth and creamy. Adjust the seasoning with more lime juice, salt, or pepper as needed.

Shred the Chicken:

Once the chicken is fully cooked and tender, shred it with two forks and mix it back into the juices in the slow cooker for added flavor.

Warm the Tortillas:

While the chicken is cooking, warm your tortillas on a skillet or in the oven until soft and pliable.

Assemble the Tacos:

Fill each tortilla with the shredded chicken, drizzle with creamy chimichurri sauce, and top with any extra fixings you like (cheese, lettuce, avocado, salsa, etc.).

Serve and Enjoy:

Serve these tacos immediately, and enjoy the flavor explosion in every bite!

Nutrition Facts:

Servings: 6 tacos
Calories per serving: Approximately 300–350

Preparation Time
Prep Time: 10 minutes
Cook Time: 4–6 hours (slow cooker)
Total Time: 4–6 hours (mostly hands-off)

How to Serve Shredded Chicken Tacos with Creamy Chimichurri Sauce

These tacos are perfect on their own, but they pair wonderfully with:

A side of Mexican street corn (elote)
Cilantro-lime rice or a simple green salad
Freshly made guacamole or pico de gallo
A cold margarita or iced tea to balance the bold flavors

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

If you don’t have a slow cooker, you can cook the chicken in a pot on the stove just simmer it in a little broth for about 45 minutes until it’s tender enough to shred.
Make extra chimichurri sauce it’s great on grilled meats, vegetables, or even as a salad dressing.
For a kick of spice, add a chopped jalapeño to the chimichurri or sprinkle some chili flakes over the tacos.
Store leftover chicken and sauce in the fridge for up to 3 days, or freeze for later use.

FAQ’s

Can I make the chimichurri sauce ahead of time?
Yes! The sauce can be made in advance and stored in the fridge for up to 2-3 days.
Can I use chicken thighs instead of breasts?
Definitely! Chicken thighs will add extra flavor and richness to the tacos.
Can I make these tacos spicy?
Of course! Add some diced jalapeños to the chimichurri sauce or sprinkle chili powder over the chicken for extra heat.
Can I cook the chicken on the stovetop?
Yes, simply simmer the chicken in some broth or water until it’s cooked through and shreds easily, about 45 minutes.
What else can I put in these tacos?
Feel free to load them up with your favorite toppings like avocado, shredded lettuce, cheese, or a squeeze of extra lime.
Can I use store-bought taco seasoning?
Absolutely! If you prefer, you can use store-bought taco seasoning instead of making your own.
Is this recipe gluten-free?
Yes, as long as you use gluten-free tortillas, this recipe is naturally gluten-free.
How do I store leftovers?
Store the chicken and sauce in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Can I make these tacos ahead of time?
You can prepare the chicken and sauce in advance and store them in the fridge. Just warm up and assemble the tacos when you’re ready to eat.
Can I serve this dish as a salad instead of tacos?
Yes! You can turn it into a salad by serving the shredded chicken over greens and drizzling the chimichurri sauce on top.

Conclusion

Shredded Chicken Tacos with Creamy Chimichurri Sauce are a perfect balance of juicy, flavorful chicken and zesty, creamy sauce. Whether you’re serving them for Taco Tuesday or making them for a casual dinner, these tacos will have everyone asking for seconds. They’re easy to make, totally customizable, and absolutely delicious what more could you want? Go ahead, roll up your sleeves, and get ready for a taco experience you’ll want to repeat again and again!