Busy weeknights call for simple yet satisfying meals. These Slow Cooker Chicken Tacos deliver incredible flavor with minimal effort, making dinner a breeze. Imagine tender, juicy shredded chicken simmered in a rich, savory sauce, ready to be piled into warm tortillas.
This recipe needs very little prep time but guarantees maximum taste, perfect for versatile and delicious taco nights everyone will love.
Table of Contents
Why You’ll Love These Slow Cooker Chicken Tacos
- Effortless “Dump and Go” Recipe: Just combine a few ingredients, set your slow cooker, and walk away.
- Incredibly Tender, Juicy Chicken Every Time: The slow cooking method ensures perfectly moist, shreddable chicken.
- Customizable with Favorite Toppings: Easily adapt to any taste preference with a variety of salsas, cheeses, and veggies.
- Fantastic for Meal Prep: Cook a big batch and enjoy delicious slow cooker chicken tacos throughout the week.
- A Guaranteed Family-Friendly Crowd-Pleaser: Even picky eaters enjoy building their own tacos with this flavorful base.
Needed Ingredients For These Chicken Tacos
Gather your simple ingredients to create these incredibly flavorful slow cooker chicken tacos. You’ll be amazed how quickly these pantry staples transform into a delicious meal.
- 4 boneless skinless chicken breasts: About 1.5 to 2 pounds total.
- 1 cup salsa: Use your favorite style and heat level.
- 1 cup canned diced tomatoes with chilies: Such as Rotel, 10 ounces. Drained.
- 1 ounce taco seasoning: One standard packet or 2 Tablespoons of homemade blend.
- ½ onion: Diced finely.
Notes & Substitutions
- You have options for most of these ingredients. For the chicken, you can use boneless, skinless chicken thighs for an even richer flavor, though cooking time might slightly increase.
- Feel free to swap out the salsa for a different flavor profile, like a smoky chipotle salsa or a mild pico de gallo.
- If you don’t have diced tomatoes with chilies, regular canned diced tomatoes work well; simply add a pinch of chili powder or a dash of hot sauce.
- Making your own taco seasoning lets you control the salt and spice. Approximately ½ onion diced yields about ½ cup.
Equipment
You only need a few basic kitchen tools for these slow cooker chicken tacos.
- 6-quart slow cooker: Essential for the low and slow cooking process.
- Sharp kitchen knife and cutting board: For dicing the onion.
- Two forks or a hand mixer: Handy for shredding the cooked chicken.
- Optional taco stands: These make serving and filling tacos much easier.
How To Make The Best Slow Cooker chicken Tacos
Making these Slow Cooker Chicken Tacos is incredibly simple, perfect for busy parents and beginner cooks. Just follow these easy steps and let your slow cooker do all the hard work.
- Combine the Sauce: In a medium bowl, stir together the salsa, drained canned diced tomatoes with chilies, and taco seasoning. Mix until well combined. This flavorful blend creates the base for your juicy chicken.
- Layer Ingredients: Place the finely diced onion evenly at the bottom of your 6-quart slow cooker. Arrange the boneless, skinless chicken breasts on top of the onions. This helps to distribute the flavor and prevents the chicken from sticking.
- Pour Over Mixture: Carefully pour the prepared salsa and seasoning mixture over the chicken breasts. Ensure the chicken is mostly covered by the liquid, allowing it to tenderize and absorb all the delicious flavors as it cooks.
- Cook to Perfection: Cover your slow cooker with the lid. Cook on the LOW setting for 7-8 hours, or on the HIGH setting for 3-4 hours. The chicken should be incredibly tender and easily shreddable when done. According to the USDA, cooking chicken to an internal temperature of 165°F (74°C) is ideal for food safety.
- Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker and place them on a clean cutting board or in a shallow dish. Using two forks, shred the chicken into bite-sized pieces. It should pull apart very easily.
- Return and Stir: Return the shredded chicken to the slow cooker with the flavorful cooking juices. Stir the chicken thoroughly to coat every piece with the sauce. This ensures your slow cooker chicken tacos are moist and packed with flavor.
- Serve: Keep the shredded chicken warm in the slow cooker until you are ready to serve. Offer it with warm tortillas and your favorite toppings for a fantastic taco night. You can also serve it over rice, on salads, or in bowls.
Pro Tips & Troubleshooting
- Shredding the chicken is easiest with two forks, but for large batches, a hand mixer on low speed works wonders right in the slow cooker.
- To prevent dry chicken, avoid overcooking; once it shreds easily, it’s done. Adjust the spice level by choosing a mild or spicy salsa, or by adding a pinch more chili powder for extra kick.
- If the sauce seems too thin, create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the hot liquid during the last 30 minutes of cooking.
- Always thaw frozen chicken breasts completely before slow cooking to ensure even cooking and food safety.
- Avoid overfilling your slow cooker past the two-thirds mark to maintain proper cooking temperatures.
Serving, Storage, & Variations
Serving Suggestions
- Transform your meal into a vibrant taco bar spread! Serve your flavorful shredded chicken in warm corn or flour tortillas.
- Offer a variety of toppings like shredded lettuce, diced tomatoes, chopped cilantro, sour cream, guacamole, and shredded cheese.
- Beyond traditional tacos, this chicken is fantastic in burrito bowls over rice, as a protein for salads, or layered in nachos, quesadillas, or wraps.
Want a fun twist on taco night? These crispy Air Fryer Taco Bombs are the perfect appetizer or snack to serve alongside your tacos.
Storage Instructions
- Store any leftover shredded chicken taco mixture in an airtight container in the refrigerator for 3-4 days.
- For longer storage, freeze the cooked chicken in freezer-safe bags or containers for up to 3 months.
- Thaw frozen chicken overnight in the refrigerator before gently reheating on the stovetop or in the microwave until warmed through.
Variations
- Easily customize your slow cooker chicken tacos. Add a can of drained black beans or corn to the slow cooker during the last hour of cooking for extra bulk and texture.
- Introduce a smoky depth by stirring in a teaspoon of chipotle powder with the taco seasoning. Experiment with different cheeses like creamy cotija or spicy pepper jack.
- A squeeze of fresh lime juice after cooking brightens all the flavors beautifully.
If you enjoy the flavor of tomatoes and spice in your taco filling, you’ll also love this easy Salsa Chicken Crockpot Recipe that uses just a few pantry staples.
Nutrition Information
This nutritional estimate provides values for one serving of the shredded chicken mixture, excluding any tortillas or additional toppings. Please remember that actual nutrition will vary depending on the specific brands and quantities of ingredients you choose to use.
| Nutrient | Amount |
|---|---|
| Calories | 179 kcal |
| Carbohydrates | 12 g |
| Protein | 25 g |
| Fat | 3 g |
| Cholesterol | 72 mg |
| Sodium | 1301 mg |
| Potassium | 736 mg |
| Fiber | 3 g |
| Sugar | 6 g |
| Vitamin A | 1235 IU |
| Vitamin C | 13.1 mg |
| Calcium | 47 mg |
| Iron | 1.9 mg |
Frequently Asked Questions
Can I use frozen chicken breasts for slow cooker chicken tacos?
We recommend thawing chicken breasts completely before cooking. If you must use frozen, add an extra hour or two to the cook time on LOW, ensuring they reach 165°F (74°C).
How much salsa should I use?
The recipe calls for 1 cup, but feel free to adjust to your preferred taste. If you like it saucier, add a bit more.
Can I double this recipe?
Yes, you can easily double the recipe. Just ensure you use a larger slow cooker (7-8 quart) to avoid overfilling, and cooking time may increase slightly.
What if the chicken is too watery?
If the sauce is too thin, remove the chicken, then simmer the liquid on the stovetop for a few minutes to reduce it. Alternatively, stir in a cornstarch slurry.
Conclusion
These Slow Cooker Chicken Tacos truly embody simplicity and deliciousness, making them an ideal choice for any busy home cook. With minimal hands-on time, you can create a family-friendly meal that’s packed with flavor and incredibly versatile.
We encourage you to make this stress-free recipe a regular part of your weeknight dinner rotation. Give these easy slow cooker chicken tacos a try tonight and taste the convenience!
Slow Cooker Chicken Tacos
Ingredients
Equipment
Method
- In a medium bowl, mix salsa, drained diced tomatoes with chilies, and taco seasoning.
- Place diced onion in the bottom of a 6-quart slow cooker. Layer chicken breasts on top.
- Pour the salsa mixture over the chicken, ensuring it is mostly covered.
- Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours, until chicken is cooked through and shreds easily.
- Remove chicken and shred using two forks. Return to slow cooker and stir into juices.
- Serve shredded chicken in tortillas with desired toppings, or use in bowls, salads, or wraps.
Nutrition
Notes
- You can use chicken thighs or adjust salsa/spices to your liking.
- If sauce is too thin, thicken with cornstarch slurry.
- Freeze leftovers for up to 3 months.
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