These Slow Cooker Chicken Tacos are super tasty and easy. You start with juicy, pulled chicken that’s been cooked low and slow with a mix of spices, making it full of flavor. Once it’s tender, you shred it and pack it into soft flour tortillas.
Pile on some gooey shredded cheddar cheese that melts just right, along with crunchy lettuce and fresh diced tomatoes for that perfect pop of flavor. It’s a delicious mix that makes these tacos a go-to for any dinner!
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Why I love this recipe
They’re super simple to whip up and just cook low and slow in your crockpot. Toss everything in, set it, and let it do its thing while you go about your day. You’ll end up with a tasty meal without any hassle!
Expert tips
Add more toppings like Pico De Gallo to make them Salsa Fresca tacos, or Guacamole with Tomatoes. You can also add sour cream, regular salsa, taco sauce, or hot sauce.
Process shots for Slow Cooker Taco Chicken
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Slow Cooker Chicken Taco Recipe
Equipment
Ingredients
- ½ pound boneless skinless chicken breasts
- ⅛ cup low sodium chicken broth
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ⅛ teaspoon dried oregano
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 4 taco-sized flour tortillas (or hard taco shells)
- 1 cup shredded cheddar
- 1 cup shredded lettuce
- 1 cup diced tomato
- Optional toppings (sour cream, salsa, taco sauce, hot sauce, etc)
Instructions
- In a small bowl, combine the chili powder, ground cumin, paprika, oregano, garlic powder, salt, and pepper.
- Add the chicken broth to a 4-quart slow cooker crockpot, then add the chicken.
- Sprinkle half the seasoning on the chicken and flip it over. Then add the remaining seasoning on top of the chicken.
- Cook on low for 8 hours or on high for 4 hours.
- Once it’s ready, use two forks to shred the chicken inside the slow cooker. Be careful because the pot is hot.
- Stir to combine with the juices. If there is too much liquid for your liking, drain some off using a colander. Try to leave some liquid with the chicken for better flavor.
- Serve the chicken in the taco shells with the shredded cheddar, shredded lettuce, and diced tomato.
- Add any other favorite chicken taco toppings you prefer.
Video
Notes
- Add more toppings like this Pico De Gallo to make them Salsa Fresca tacos, or this Guacamole with Tomatoes. You can also add sour cream, regular salsa, taco sauce, or hot sauce.
- Store leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
This recipe is also on my other site, Zona’s Lazy Recipes, and serves 4 people.