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Slow Cooker Chicken Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 72 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 3 hours (high) or 6 hours (low)
  • Total Time: 3 hours 10 minutes (high) or 6 hours 10 minutes (low)
  • Yield: 10 servings
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: Mexican

Description

This Slow Cooker Chicken Tacos recipe is an easy, flavorful way to prepare tender shredded chicken with a blend of salsa and taco seasoning. Perfect for a quick weeknight dinner, the chicken is cooked low and slow, then combined with fresh cilantro and lime juice to bring bright, zesty flavors. Serve the juicy shredded chicken in warm tortillas topped with cheese and your favorite taco fixings for a satisfying Mexican-inspired meal.

Ingredients

Chicken and Seasoning

  • 1 1/4 cup salsa (such as Tenayo original salsa)
  • 1 package taco seasoning (or 1/4 cup taco seasoning)
  • 1.5 lbs chicken breast

Fresh Ingredients

  • 1/3 cup fresh cilantro, chopped
  • Juice from 1 lime

Assembly

  • 10 tortillas
  • 1 1/4 cup cheese (such as cotija, cheddar, Mexican blend, or Monterey Jack)
  • Additional toppings like lettuce, guacamole, pico de gallo, pickled onions, sour cream, lime wedges, and tomato

Instructions

  1. Prepare the slow cooker: Mix together the salsa and taco seasoning in the slow cooker pot to create a flavorful base. Add the chicken breasts, ensuring they are submerged or well coated by the mixture.
  2. Cook the chicken: Cover and cook on high for 3 hours or on low for 6 hours until the chicken is fully cooked and tender enough to shred.
  3. Shred the chicken: Remove the chicken breasts from the slow cooker and use two forks to shred the meat finely. Return the shredded chicken to the slow cooker to absorb the juices.
  4. Add fresh ingredients: Stir in the chopped cilantro and lime juice into the shredded chicken, mixing well to combine the fresh flavors with the savory meat.
  5. Assemble the tacos: Warm the tortillas to your preference. Fill each tortilla with a hearty amount of the shredded chicken mixture, then top with cheese and your choice of additional toppings like lettuce, guacamole, pico de gallo, pickled onions, sour cream, lime, and tomato.

Notes

  • For best flavor, use fresh salsa or your favorite store-bought brand.
  • Taco seasoning can be store-bought or homemade; adjust quantity to taste.
  • Cooking times may vary depending on your slow cooker model—check chicken tenderness before shredding.
  • Warm tortillas in a dry skillet or microwave wrapped in a damp paper towel for soft, pliable shells.
  • Leftover shredded chicken can be refrigerated for up to 3 days or frozen for longer storage.

Find it online: https://ivysrecipes.com/slow-cooker-chicken-tacos-recipe/