Slow Cooker Chicken Tacos

Why I Love This Crockpot Chicken Tacos Recipe

• Dump and go magic. These little wonders are perfect for busy weeknights, thanks to the slow cooker or Instant Pot. Everything is layered in the slow cooker all at once, and voila!
• Nutritious. My crockpot chicken tacos whip up a healthy meal that’s a crowd-pleaser for the whole family. I have a 15-year-old who always wants me to make her a whole pot just for herself. 🫣
• Versatile. And talk about versatility! You can transform this taco recipe into anything from chicken chimichangas to taco salads to chicken birria tacos and even your favorite burritos, tostadas, or chicken enchiladas.

What You’ll Need

This slow cooker chicken tacos recipe is as simple as it is flavorful, thanks to a handful of fresh and pantry-friendly ingredients. Below, I’ll break down the ingredients you’ll need to create these mouthwatering tacos, along with some easy substitutions to make it your own. Please scroll down to the recipe card for full amounts and instructions.

• Boneless, Skinless Chicken Breasts: Tender and juicy when slow-cooked, they easily soak up the flavorful sauce. You can substitute boneless chicken thighs for a slightly richer taste.
• Salt and Black Pepper: For seasoning the chicken before cooking.
• Chunky Tomato Salsa: Use your favorite store-bought salsa or make your own homemade salsa for a personalized touch. You could also use diced canned tomatoes and chopped jalapeños if needed.
• Lime Juice: Brightens up the dish with its tangy freshness. If you’re out of lime, lemon juice works in a pinch.
• Seasonings: You’ll want to use chili powder to add a smoky heat to the dish and ground cumin for that unmistakable Tex-Mex flavor. If you don’t have cumin, coriander is a decent alternative.
• Garlic: I like to use minced fresh garlic, but you can substitute with ½ teaspoon of garlic powder if needed.
• Chopped Fresh Cilantro: Parsley is a great substitute for those who don’t like cilantro.
• Flour Tortillas: The perfect vehicle for holding all that flavorful chicken and toppings. Use corn tortillas if preferred, or make them gluten-free.

Optional Toppings

• Sliced Avocado: Creamy and rich, it balances the spice and adds a silky texture. Guacamole is another great option!
• Chopped Red Onions: A crunchy, mildly sharp garnish that adds color and bite. Soak them in water if you prefer a milder taste.
• Sour Cream or Nonfat Plain Yogurt: A cooling creamy deliciousness that pairs perfectly with the spices. Greek yogurt works just as well.

How To Make Slow Cooker Chicken Tacos

Whether you’re serving them up for a casual family dinner or impressing guests at a festive gathering, these tacos are delicious and filling!

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Arrange them at the bottom of your slow cooker.
2. Mix the Salsa: In a bowl, combine salsa, lime juice, chili powder, cumin, garlic, and cilantro or parsley. Stir until thoroughly combined.
3. Coat the Chicken: Pour the salsa mixture over the chicken, turning the chicken to ensure it’s fully coated.
4. Cook: Cover with a lid and cook on HIGH for 2.5 to 3 hours, or on LOW for 4 to 4.5 hours.
5. Shred the Chicken: Transfer the chicken to a cutting board and shred it using two forks.
6. Assemble the Tacos: Stir the shredded chicken back into the slow cooker. Evenly divide the chicken over warm tortillas and garnish with avocado, red onions, and parsley or cilantro.

Serving Suggestions

When it comes to pairing chicken tacos, fresh and flavorful sides can elevate the entire meal. Pico De Gallo is a classic choice, bringing zesty citrus and fresh tomato flavors to the table. For those who appreciate fresh flavors, coconut lime cauliflower rice can be an appealing option.

Traditional Mexican rice is a great addition, but so is my fiesta rice! Also, this Mexican street corn salad offers a mix of creamy, spicy, and tangy tastes. No taco meal is complete without a scoop of homemade guacamole. And for a crunchy, refreshing twist, try a side of Mexican cilantro vinaigrette coleslaw.

How To Make Ahead

• Prep in Advance: Feel free to prepare the shredded chicken up to two days ahead of time. Simply keep it in a sealed container in the fridge and reheat it when you’re ready to use it.
• Freezing Method: For longer storage, you can freeze the shredded chicken in an airtight container or sealed bag for as long as three months. When you’re ready to enjoy it, let it thaw in the refrigerator overnight.