Last Updated on September 1, 2022 by Kathryn Donangelo
Slow Cooker Chicken Tacos are an easy and comforting family meal. Made with a handful of simple ingredients and makes the most tender and flavorful chicken. Perfect for taco night!
PIN this Slow Cooker Chicken Taco Recipe to try later!
Taco night just got way better (and easier) with these super easy Slow Cooker Chicken Tacos! Packed with so much flavor, spice, and will make any night of the week so much tastier.
The best part about this slow cooker chicken taco recipe is it requires less than 5 minutes worth of prep time so you really just heat up your slow cooker, dump in the ingredients, and let the slow cooker do the magic.
Some other favorite taco night recipes that I love and can be served with these tacos are: Homemade Guacamole (my favorite taco topping), Pico de Gallo, Black Bean and Corn Salsa, and 30 Minute Cheese Enchiladas.
INGREDIENTS
- Chicken breasts: you could also use boneless, skinless chicken thighs or chicken tenders.
- Onion: yellow or white.
- Salsa: use any of your favorite salsa brands. I love the chunkiness for extra texture. Use mild to extra hot depending on your preference.
- Green chiles: adds a robust kick of flavor and a little heat.
- Chili powder, garlic powder, onion powder, cumin, paprika: adds flavor and a hint of spice.
- Chicken broth: use reduced sodium so you can control the salt. The chicken broth will help cook the chicken, making it extra flavorful.
- Salt + pepper: to taste.
HOW TO MAKE SLOW COOKER CHICKEN TACOS
STEP ONE. Place chicken breasts in the slow cooker and top with diced onion, salsa, green chiles, spices, and chicken broth.
STEP TWO. Cook on high for 3-4 hours or low for 6-7 hours.
STEP THREE. Remove chicken from the slow cooker and shred with two forks. Return to slow cooker and stir in juices and set on warm until ready to serve.
STEP FOUR. Serve in corn or flour tortillas and enjoy!
TIPS AND RECIPE VARIATIONS
- Swap flour tortillas for whole wheat tortillas or lettuce wraps for a healthier alternative.
- Use boneless, skinless chicken thighs or chicken tenders instead of chicken breasts.
- Instead of shredding the chicken, you can also cut it in strips or cubes.
- Add shredded chicken to taco salads, nachos, burritos, wraps, or enjoy it just as it is.
- Instead of chicken, you can also use beef or pork.
THIS SLOW COOKER CHICKEN TACO RECIPE IS
- Extremely easy to make- all you do is dump the ingredients in the slow cooker and let it cook.
- Handy on busy days when you don’t have a lot of time to make dinner- all you need is less than 5 minutes of prep time.
- Filled with so many flavors from the spices and salsa that slowly cook in the meat.
- Great for feeding a crowd as the recipe can easily be doubled or tripled.
LEFTOVERS
We love having leftovers handy because that means you can have more tacos, yay! Store any leftovers in an airtight container for up to 4 days. When ready to heat, microwave until warm. You could so heat on the stove by sautéing in a frying pan with a drizzle of oil.
Freeze any leftovers in a large ziplock bag or airtight container for up to 3 months. To thaw, let sit on the counter for a few hours or thaw overnight in the refrigerator.
Slow cooker meals are my favorite because the slow cooker does all the work and creates the most delicious meals. I love how these shredded chicken tacos require minimal prep and very simple pantry-staple ingredients.
This tender chicken is all about the flavors since it gets cooked in chicken broth, spices, salsa, and chiles. Your family will be asking you to make these on a weekly basis!
OTHER TACO TOPPINGS
We typically serve these tacos with shredded lettuce, guacamole, salsa, shredded cheese and diced tomatoes. Some other ingredients to add to your tacos are:
- Roasted corn
- Shredded cabbage
- Olives
- Pickled jalapenos
- Red, yellow, or white onions
- Sour cream
- Cilantro
- Fajita peppers
Welcome to our #NationalSlowCookerMonth Celebration!
January is National Slow Cooker Month and this week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!
- Slow Cooker Chicken Cordon Bleu Pasta from Cheese Curd In Paradise
- Slow Cooker Baked Potatoes from Jen Around the World
- Slow Cooker Rajmafrom Magical Ingredients
- Slow Cooker Chicken Tacos from Kathryn’s Kitchen Blog
- Best Slow Cooker Crack Chicken Dip from Daily Dish Recipes
- Slow Cooker Sloppy Joes from Blogghetti
- Slow Cooker French Dip Sandwich with Au Jus from The Spiffy Cookie
- Cream Cheese and Potato Chowder from Palatable Pastime
- Terriyaki Ribs from A Day in the Life on the Farm
- Olive Garden Crock Pot Chicken from The Fresh Cooky
- Slow Cooker Italian Sunday Gravy from Karen’s Kitchen Stories
- Crockpot Cheddar Broccoli Soup from Life Love and Good Food
- Easy Crock Pot Breakfast Casserole from Devour Dinner
- Dutch Oven or Slow Cooker BBQ Ribs from Art of Natural Living
- Slow Cooker Spaghetti from Our Good Life
MORE MEXICAN INSPIRED RECIPES
- Cheese Enchiladas
- Baked Tostadas (Vegetarian)
- Chicken Tortilla Soup (Healthy Version)
- Taco Lettuce Wraps
- 30 Minute Taco Soup
- Sheet Pan Nachos
- Beef Stuffed Poblano Peppers
- Taco Stuffed Zucchini Boats
CAN’T GET ENOUGH?
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Slow Cooker Chicken Tacos
Ingredients
- 4 chicken breasts about 1 1/2 pounds
- 1 medium white or yellow onion; diced
- 1 cup chunky salsa; any brand
- 1 4 oz. can diced green chiles
- 3 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1/2 tsp. paprika
- 1/2 cup low-sodium chicken broth
- pinch salt and pepper
Instructions
- Place chicken breasts in the slow cooker and top with diced onion, salsa, green chiles, spices, and chicken broth.
- Cook on high for 3-4 hours or low for 6-7 hours.
- Remove chicken from the slow cooker and shred with two forks. Return to slow cooker and stir in juices and set on warm until ready to serve.
- Serve in corn or flour tortillas, salads, wraps, or as is!
Notes
- Store any leftovers in an airtight container for up to 4 days. When ready to heat, microwave until warm. You could so heat on the stove by sautéing in a frying pan with a drizzle of oil.
- Freeze any leftovers in a large ziplock bag or airtight container for up to 3 months. To thaw, let sit on the counter for a few hours or thaw overnight in the refrigerator.
- Swap flour tortillas for whole wheat tortillas or lettuce wraps for a healthier alternative.
- Use boneless, skinless chicken thighs or chicken tenders instead of chicken breasts.
- Instead of shredding the chicken, you can also cut it in strips or cubes.
- Instead of chicken, you can also use beef or pork.
Tomorrow is taco Tuesday and I have everything I need for these. Thanks
I love that! These are perfect for Taco Tuesday, enjoy!
I make something similar but your version sounds so good. I’m pinning to try soon!
Yay!! I hope you love this recipe, Lisa!
The spices, the flavors and the ease!! Winner winner, chicken tacos for dinner! Great recipe!
Thank you so much Kathleen!!
I love chicken tacos and this is such a delicious recipe. Perfect for a weeknight!
Thank you and I agree, Ashley!
I think this would be a perfect addition to the taco bar we have every Christmas at my mom’s house. We all bring a part, this could be mine!
Oh I LOVE that idea Terri! I may have to try that too 🙂
We make this recipe on a weekly basis. I live for tacos.
Same 🙂 So happy you love this recipe!
I’d never thought of chicken tacos out of a slow cooker–looks so good! This would be a great way to have tacos more often!
Thank you so much! I sure hope you get a chance to try my recipe.
Tacos are always loved here and this is delcious! Yum flavors!
Thank you so much!
Taco night made easy! Thanks for this delicious recipe!
You’re welcome!! 🙂