Slow Cooker Chicken Tacos
These slow cooker chicken tacos let the meat simmer all day in a smoky, slightly tangy sauce until it shreds with the touch of a fork. It is the ultimate hands-off dinner, perfect for busy weeknights or feeding a hungry family with almost no active effort. Pile the juicy chicken into warm tortillas and top with whatever your table loves best.
- ⏱ 250 min
- 📊 easy
- 🍽 Family
Ingredients
- 700 g chicken breasts
- 400 g salsa
- 2 tbsp taco seasoning
- 10 tortillas
- 1 lime
Instructions
- Place 2 pounds of boneless skinless chicken breasts or thighs in the bottom of the slow cooker in a single layer.
- In a bowl whisk together one 8 ounce can of tomato sauce, the juice of 1 lime, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1 teaspoon salt.
- Pour the sauce evenly over the chicken, turning the pieces to coat them on all sides.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and reaches an internal temperature of 75C (165F).
- Lift the chicken out, shred it with two forks, then return it to the slow cooker and stir it through the sauce.
- Let the shredded chicken rest in the warm liquid for about 10 minutes so it absorbs the flavor and stays juicy.
- Warm your tortillas in a dry skillet or over a flame for a few seconds per side until soft and pliable.
- Spoon the chicken into the tortillas and finish with toppings such as diced onion, cilantro, cheese, and a squeeze of lime.
💡 Chef's tip
Shred the chicken right in the slow cooker and let it sit in the cooking liquid for 10 minutes before serving, because the meat soaks the flavorful juices back up and stays moist instead of drying out on the plate.
Cooking the chicken in salsa rather than plain broth means the meat soaks up seasoning from the inside as it shreds, so every bite is flavored, not just the surface.
Nutrition (per serving)
- Calories: 330 kcal
- Protein: 32 g
- Carbs: 28 g
- Fat: 9 g
