Slow Cooker Chicken Tacos
Set-it-and-forget-it shredded chicken with bold taco spices and salsa—perfect for easy taco night or meal prep.
Equipment
- Slow cooker
- cutting board
- Chef’s knife
- Measuring cups and spoons
- Two forks
- Tongs
- Serving bowls
Ingredients
- 2 lb boneless skinless chicken breasts or thighs
- 1 packet taco seasoning about 1 oz (28 g) or homemade
- 1 cup salsa red or green
- 0.5 cup chicken broth
- 1 small onion thinly sliced
- 2 cloves garlic minced
- 1 lime juice, plus wedges for serving
- 12 tortillas corn or flour, warmed
- toppings cilantro, diced onion, pico, avocado, cheese
Instructions
- Add chicken, taco seasoning, salsa, broth, onion, and garlic to the slow cooker; toss to coat.
- Cook on HIGH 4 hours (or LOW 6–7 hours) until chicken is very tender.
- Remove chicken, rest 5 minutes, then shred with two forks. Stir in lime juice and return to the juices.
- Serve in warm tortillas with favorite toppings.
Notes
For saucier tacos, stir in more salsa after shredding. Leftovers freeze well up to 3 months. Great for burritos, bowls, or quesadillas.
Nutrition
Calories: 290kcal | Protein: 35g | Saturated Fat: 1.5g | Cholesterol: 95mg | Sodium: 720mg