I’m so excited to share my Slow Cooker Chicken Tacos recipe with you! This isn’t just dinner — it’s tender, juicy chicken infused with bold, comforting flavors. Imagine shredded chicken wrapped in warm tortillas, topped with fresh veggies, creamy avocado, and a squeeze of lime. It’s simple, flexible, and perfect for any weeknight or meal prep plan.
Level: Easy
Total Time: 4 hours 10 minutes
Prep Time: 10 minutes
Cook Time: 4 hours
Yield: 8 servings
Course: Main Course
Cuisine: Mexican-Inspired
I still remember the first time I made Slow Cooker Chicken Tacos — I wanted something quick, easy, and still packed with flavor. Life gets busy, and I needed a meal that basically makes itself while I handle everything else. This recipe delivers tender chicken in just 5 minutes of prep, and it’s so versatile. I’ve eaten it in taco shells, over rice, in lettuce wraps, and even over baked potatoes.
Whether you’re feeding a family, meal prepping for the week, or just craving a simple and tasty dinner, this recipe will become a staple in your kitchen.
How to Make Slow Cooker Chicken Tacos
This recipe combines gentle slow cooking with bold seasoning to create chicken that’s juicy, flavorful, and perfect for tacos. Here’s what makes it so special:
- Slow-cooked chicken that shreds effortlessly
- Simple blend of spices for depth without overwhelming heat
- Can be served in tortillas, taco bowls, or lettuce wraps
- Endless topping possibilities like avocado, salsa, and cheese
It’s easy to make, family-friendly, and every bite is bursting with flavor.
Ingredients
For the Chicken:
- 2 lbs boneless skinless chicken breasts or thighs*
- 1 cup salsa (your favorite kind)
- ½ cup water (or chicken broth for extra flavor)
- 2 tsp ground cumin**
- 2 tsp chili powder**
- 1 tsp garlic powder
- 1 tsp ground coriander** (optional)
- ½ tsp sea salt
- ¼ tsp cayenne pepper** (adjust to taste)
- ¼ tsp black pepper
To Serve:
- Taco shells, tortillas, or lettuce leaves
- Any favorite toppings: diced tomatoes, onions, jalapeños, fresh cilantro, avocado, shredded cheese, sour cream, hot sauce, or lime wedges
*I like using 1 lb of chicken breast and 1 lb of chicken thighs for perfect flavor and texture.
**You can replace these spices with a pre-made taco seasoning if you prefer.
Directions
Slow Cooker Method
- Combine Ingredients: Place the chicken, salsa, water, and all spices into the slow cooker. Stir gently to coat the chicken evenly.
- Cook Chicken: Set the slow cooker to high and cook for 4–5 hours until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken and shred it using two forks.
- Finish in Slow Cooker: Return shredded chicken to the slow cooker and cook on low for 30 more minutes to absorb the flavors.
- Serve: Spoon the chicken into taco shells, bowls, or lettuce wraps, and top with your favorite toppings.
Instant Pot Method
- Combine Ingredients: Add all ingredients to the Instant Pot and lock the lid. Flip the vent to sealing.
- Pressure Cook: Set to “Poultry” or “High Pressure” for 14–16 minutes, depending on chicken thickness.
- Release Pressure: Allow natural pressure release for 10–15 minutes, then release any remaining pressure.
- Shred Chicken: Open the lid carefully and shred the chicken in the pot. Use “Sauté” mode for 5–8 minutes if the sauce is too watery.
- Serve: Build tacos or bowls and top as desired.
Process Details
- Slow Cooking: Low and slow heat ensures the chicken stays moist and absorbs spices fully.
- Shredding Tips: Use two forks to pull apart the chicken gently; this keeps the texture tender.
- Flavor Balance: The mix of cumin, chili, garlic, and optional coriander creates a warm, aromatic flavor that is not overpowering.
Tips for Success
- Use Thighs and Breasts: A mix keeps chicken juicy but flavorful.
- Adjust Spice: Modify cayenne pepper to suit your taste.
- Don’t Peek Too Often: Lifting the lid releases heat and can extend cooking time.
- Meal Prep Friendly: Cook a double batch and freeze in portioned bags for quick meals later.
Serving Ideas
- Taco Night: Fill warm tortillas with shredded chicken and toppings.
- Taco Bowls: Serve over rice or cauliflower rice with beans and veggies.
- Lettuce Wraps: Use large leaves of romaine or butter lettuce for a low-carb option.
- Baked Potato Topper: Spoon chicken over baked potatoes with cheese and salsa.
- Nachos: Layer shredded chicken over chips with beans, cheese, and jalapeños.
Storage & Freezing
- Refrigerator: Cool completely and store in airtight containers for up to 3 days.
- Freezer: Freeze in meal-sized portions for up to 3 months.
- Reheating: Thaw overnight in the fridge, or reheat in a pan, slow cooker, or Instant Pot as needed.
Nutrition Info (Approximate per Serving)
- Calories: 140
- Protein: 26 g
- Carbohydrates: 4 g
- Fat: 3 g
- Fiber: 0 g
- Sugar: 1 g
- Sodium: 300 mg
- Cholesterol: 76 mg
My Slow Cooker Chicken Tacos are the perfect blend of tender chicken, bold spices, and fresh toppings. They’re effortless to make, versatile, and delicious every time. Whether it’s for a busy weeknight, a taco bar with friends, or meal prep for the week, this recipe will quickly become a go-to in your kitchen. I hope you enjoy making and eating this as much as I do!