Slow Cooker Chicken Tacos
Chicken taco recipe: easy slow cooker flavor.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6-8 servings
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 cup salsa (your favorite type)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh lime juice
- 1 tablespoon orange juice
- ¼ cup fresh cilantro, chopped (for garnish)
- 3 ripe tomatoes, finely diced (for Pico de Gallo)
- ½ red onion, finely diced (for Pico de Gallo)
- 1 jalapeño, seeded and finely minced (for Pico de Gallo)
- ¼ cup fresh cilantro, finely chopped (for Pico de Gallo)
- 2 tablespoons lime juice (for Pico de Gallo)
- Pinch of salt (for Pico de Gallo)
- 12-16 corn or flour tortillas (for serving)
- Optional toppings: sour cream, Greek yogurt, cotija cheese, avocado slices
Instructions
- Lightly grease the inside of your slow cooker crock (or use a slow cooker liner). Place the boneless, skinless chicken breasts directly into the bottom of the slow cooker.
- In a medium bowl, whisk together the chicken broth, salsa, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper until fully incorporated.
- Pour the vibrant sauce evenly over the chicken in the slow cooker. Add a splash of orange juice. Cover the slow cooker with its lid.
- Cook on high for 3-4 hours or on low for 6-8 hours, or until the chicken is incredibly tender and easily shredded with two forks.
- Once tender, carefully remove the chicken from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces. If it’s not shredding easily, return it to the slow cooker for another 30 minutes to an hour.
- Return the shredded chicken to the slow cooker with the sauce. Stir everything together, ensuring all the shredded chicken is coated. Just before serving, stir in the fresh lime juice. Keep the chicken warm in the slow cooker on the “warm” setting until ready to serve.
- Finely dice the ripe tomatoes and red onion. Seed and finely mince the jalapeño. Finely chop a generous handful of fresh cilantro. Combine all these ingredients in a medium-sized bowl. Squeeze in the juice of one to two fresh limes. Season with a pinch of salt to taste, stirring gently.
- Warm your tortillas. Spoon a generous amount of the succulent, shredded slow cooker chicken into the center of each warm tortilla. Pile on a spoonful or two of your freshly made pico de gallo. Add any other favorite toppings like sour cream, cotija cheese, or avocado slices. Serve immediately.
Notes
Get ready to revolutionize your taco nights with this unbelievably easy and incredibly flavorful Slow Cooker Chicken Tacos recipe! Imagine tender, juicy chicken, slow-cooked to perfection in a vibrant, zesty sauce with hints of smoky spice, practically melting in your mouth. This recipe is a weeknight warrior, transforming simple ingredients into a fiesta of flavors that will have everyone clamoring for seconds. The beauty lies in its simplicity – just toss everything into your slow cooker, set it, and forget it, returning to a kitchen filled with the most enticing aromas and a dinner that feels like a gourmet meal with minimal effort. It’s perfect for busy families, meal-prepping pros, or anyone who craves delicious, comforting food without the fuss.