Slow cooker shredded chicken tacos are tender, full of flavor, and best of all, a cinch to prepare. Simply toss the ingredients into the slow cooker and dinner is made!
We’ve owned a slow cooker for years, but it wasn’t until the last couple of years that we started to put it to use. Slow cooker shredded chicken tacos are one of our favorite recipes mainly because it’s so versatile.
This recipe was one of the first to appear on the blog, and it was one of the most basic. At the time, the recipe only consisted of chicken and a few spices. Fast forward over a year and we’ve given it quite a make-over.
Now the shredded chicken tacos are complete with chicken, peppers, tomatoes, salsa, taco sauce, and spices. We even updated the topping. Instead of using an avocado crema, we made a spicy coleslaw that pairs wonderfully with the flavor of the chicken.
When I first started cooking, there are two big issues I kept having in regards to chicken. Dry and flavorless meat. However, cooking chicken in a slow cooker solves both of these problems by locking in flavor and moisture. Since the chicken is cooked at a lower temperature, it doesn’t dry out. Additionally, the seasonings have a chance to really soak in and give the chicken an amazing flavor.
Even though the flavor of the tacos is amazing, the best part of this dish is the ease of preparation. It only takes minutes to place all the ingredients into the slow cooker. After the chicken is cooked, shred it using two forks, a set of meat claws, or my favorite way, with a hand mixer and beater attachments.
Place the shredded chicken into your favorite flour or corn tortillas and add your favorite toppings. We also like to add sour cream, guacamole, vinegar slaw, fresh tomatoes, or onions. However you prepare it, make this dish your own and you’ve got an easy dinner that can feed a crowd. This recipe can be easily adjusted to specific tastes or quantities.
- 1 pound chicken breasts
- 1 cup salsa
- 1/4 cup taco sauce
- 1 cup bell peppers, chopped (mixed variety)
- 1/2 medium onion, chopped
- 2 small tomatoes, chopped
- 2 cloves garlic, chopped
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground mustard
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons olive oil
- 32 ounces chicken broth
Place all ingredients in slow cooker.
Cook on low for 8 hours or high for 6 hours.
Filling is done when liquid has cooked down and is level with chicken. Chicken should be tender and shred on its own.
Place in warm tortillas and add toppings.
*Calorie count is for chicken only and does not include tortillas or toppings.